Betel leaves | Paan Leaves 5 Edible calcium | sunnambu little Sweet Sanuf as needed Gulkand 1-2 tsp Supari | paaku 1 tsp Jeera goli little (optional) Cherry few Jeeraga mithai few Tuitty fruity few Cardamom powder a pinch (optional) Tooth pick Video on how to fold beeda
Always fresh betel leaves for making beeda. Till you start making the beeda keep this inside a bowl of water. Take one from the water and pat dry it. On the back side of the leaf, slightly spread the Sunnambu . This gives colour in your tongue after you chew the paan. Do not add too much, just a little will do.
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