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Prepare For the Chocolate Shells.
You need Cooking Chocolate slab.
You need to prepare double boiler to temper the chocolate.
Prepare round shaped silicon mould.
You need For the Coconut Mousse.
You need to prepare Pkt Coconut Milk.
You need water.
Provide sugar.
You need Amul Cream.
Prepare Shredded Coconut.
You need to prepare agar agar or Carrageenan.
Provide For the Gulkand Wontons.
You need to prepare Wonton Wrappers.
Use Gulkand.
You need For the Paan Cheesecake.
You need Betel Leaves.
You need Hund Curd.
You need Chenna (Homemade).
Use Amul Fresh Cream.
Use Castor Sugar.
Use Agar Agar or Carrageenan.
You need to prepare Meetha Paan (Ready Made).
You need to prepare Water to dissolve the agar agar.

Chop cooking chocolate and place in a bowl. Using a double boiler, melt the chocolate until a smooth and shiny consistency is achieved. Pour this chocolate into the round shaped silicon mould and allow it to set. Once done, gently demould. Now take a spoon, dip it in chocolate and drizzle over these to create the texture of a coconut shell..
In a pan, mix the coconut milk, sugar, and the shredded coconut until everything is dissolved. Gently warm the liquid by placing over stove. Dissolve carrageenan in water and add this to the warmed coconut milk. Sieve it through a mash and pour it into the chocolate coconut shells. Let these shells set in the fridge for atleast 4 hours. Scoop out the middle portion to make it look like a coconut..
For the Wontons, take wonton sheets and cut them into squares. Place 1 tsp Gulkand and seal with a water + Maida paste. Brush with a little butter and bake in the oven for 5 mins until they turn crisp and golden brown..
For the cheesecake - Mould the Paan leaves into cones and secure with a toothpick. In a belnder, blend together the curd chenna, paan and sugar and make a smooth paste. In a bowl add the fresh cream, to this mix. Add carrageenan to water and warm it. Now heat the mixture gently over low flame. Slowly add the carrageenan, and stir will. Sieve through a mash and pour it into a bowl. Place it in the fridge till the cheesecake sets but not entirely, for about 15 minutes..
Now take this semi solid mixture and pour it in the paan leaves. Allow to set atleast for 4 hours..
Once all the elements are set serve cold..

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