Simple, practical, and full of everyday flavour, Paan Kulfi - Meetha Paan Kulfi is a vegetarian dessert made with litre + 3 tbsp whole milk, sugar, and + 2-3 tbsp heavy cream. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 5
- Category: Dessert
- Cuisine: Kitchen notes
Ingredients
- 1 litre + 3 tbsp whole milk (3tbsp for making the paan paste)
- 3 tbsp sugar
- ½ cup + 2-3 tbsp heavy cream (for making the paan paste)
- 2.5 tsp corn starch (dissolved in 2 tbsp water)
- ½ tsp cardamom powder
- 5-6 paan leaves (finely chopped)
- 2 tbsp gulkand
- 1.5 tsp fennel seed
Method
- Boil the milk in a heavy bottom pan. Keep stirring it after every 2 minutes so that it doesn't stick to the bottom.
- Lower the flame once the milk has boiled and continue to stir.
- After around 30 minutes, add the sugar, cardamom powder and cream.
- Add corn starch and continue to stir the milk till it is reduced by at least 3/4.
- Pour the thickened milk in a bowl and set aside. Let it cool down to room temperature.
- Now make the 'meetha paan' paste by blending together chopped paan leaves, fennel seeds, gulkand, milk and cream.
- Sieve the mixture to get a smooth paste.
- Mix together the thickened milk and the 'meetha paan' paste
- Pour the mixture in kulfi moulds and freeze overnight or until firm
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
