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Sweet Beeda

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Danielle
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Betel leaves and areca nut (also known in Malaysia as pinang) has been an important part of South and South-east Asian culture for thousands of years. A mild stimulant, areca nut is often wrapped in betel leaves and chewed.
Also known as Paan, Beeda is the Indian-style of preparation of betel leaves and areca nut. Numerous versions of Beeda exists, containing different spices and ingredients which gives a different flavour.
If you want to make Beeda, there's a simple recipe for Sweet Beeda.

Wash the betel leaf and apply lime paste on both sides. Add in areca nut, fennel, sugar, cardamon powder and a little honey and wrap it well. You can then seal the Beeda with a clove.
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