by maria 9 Comments
Holi Special Paan Kulfi recipe! a kulfi made from paan (betel leaves) and milk.What is Paan? Paan is betel leaves readily available in India. There isavariety of Paan made in India like magai pan, meetha pan and off late you also get chocolate paan which is my favorite. Paan is stuffed with various things like coconut, gulkhand, katha etc…..
During occasion of Holi, I thought of making Paan kulfi… couldn’t think of anything better. Guess I am on my spree of some kulfi series. I have tried some other version of kulfi probably no one would have thought of……
Paan has some great benefits listed below:
- Betel leaves can be used to heal wounds. Grind leaves and extract juice and apply to the wound.
- Helps in eliminating bad breath is a good mouth freshener.
- Betel leaves help in treating ulcers, bronchitis and bleeding gums.
- Also helps in treating constipation, headaches etc.
- Also, betel leaves consist of calcium hence good for bones.
- The disadvantage is people mix betel nut with betel leaves and chew them which can be dangerous to health.
I don’t know what made me buy paan leaves yesterday. There area lot of sweets / mithai made from paan. I just thought unique and make paan kulfi instead. If you like eating mitha (sweet) pan then you would relish and enjoy this frozen treat.Paan Kulfi just melts in your mouth leaving your mouth with the burst of flavors, refreshment and cool effect.Paan Kulfi is a must try so try something unique this holi. Also, wish my readers a Happy and Safe Holi 🙂 🙂
Let’s make together paan kulfi recipe with step by step instructions:
- Firstly take fresh paan immerse them in water for ten to fifteen minutes.
2. Now fold the paan from the center and chop the stem with a knife.
3. Repeat the same with all other paan. Chop Or tear the pan with your hand.
4. Grind paan, fennel seeds, gulkhand if using Or fresh rose petals and cream. Grind until a smooth paste is formed.
5. Take full cream milk and cook on a wide bottomed saucepan on low heat. Once milk starts bubbling add sugar, crushed cardamom seed with pods.
6. Mix cornflour Or rice flour with water until they dissolve. Stir into the milk mixture. Keep stirring else there might be lumps.
7. Cook until milk thickens and reduces to half. Keep stirring in between.Now remove the cardamom pods and add crushed pistachios, nutmeg powder, rose water and salt. Combine all nicely. Switch off the gas and keep aside. It’s important to allow the milk mixture to cool down.
8. Finally, add cream-paan mixture and mix nicely. Pour into kulfi frames Or moulds. Freeze until firm.Serve paan kulfi chilled garnished with few desiccated coconut flakes, rose syrup, fennel seeds and rose petals.
Paan Kulfi recipe details listed below:
Paan Kulfi
Recipe Type: Paan Kulfi, Icecream, frozen treat
Cuisine: Indian Cuisine
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 6 kulfi frames Or moulds
Ingredients
- 10 betel leaves (paan)
- 1 ltr full cream milk
- 400 gms organic Or sugar
- 100 ml full cream
- 2 tbsp rice flour / corn flour mixed with 2 tbsp water ( I used corn
- flour)
- 1 tbsp milk powder
- 6 cardamoms crushed
- 2 tbsp gulkhand (rose petal jam) Or 4 fresh red rose petals
- 1 tbsp fennel seed
- 1/2 t/s nutmeg powder
- 2 tbsp crushed Or chopped pistachio
- 1 tbsp rose water
- a pinch of salt
- For garnishing:
- 1 tbsp fennel seed
- some desiccated coconut flakes
- few rose petals
- some rose syrup
- some dry fruits optional
Instructions
- Firstly take paan immerse them in water for ten to fifteen minutes.
- Now fold the paan from the center and chop the stem with a knife.
- Repeat the same with all other paan. Chop Or tear the pan with your hand.
- Grind paan, fennel seeds, gulkhand if using Or fresh rose petals and cream. Grind until a smooth paste is formed.
- Take full cream milk and cook on a wide bottomed sauce pan on low heat.
- Once milk starts bubbling add sugar, crushed cardamom seed with pods.
- Mix cornflour Or rice flour with water. Stir into the milk mixture.
- Keep stirring else there might be lumps.
- Cook until milk thickens and reduces to half. Keep stirring in between.
- Now remove the cardamom pods and add crushed pistachios, nutmeg powder,
- rose water and salt. Combine all nicely. Switch off the gas and keep aside. It’s important to allow the milk mixture to cool down.
- Finally, add cream-paan mixture and mix nicely. Pour into kulfi frames Or moulds. Freeze until firm.
- Serve chilled garnish with few desiccated coconut flakes, rose syrup, fennel seeds and rose petals.
