A treat for all meetha paan lovers. Kulfi made using milk, sugar and paan leaves.

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

  1. Boil the milk in a heavy bottom pan. Keep stirring it after every 2 minutes so that it doesn't stick to the bottom.
  2. Lower the flame once the milk has boiled and continue to stir.
  3. After around 30 minutes, add the sugar, cardamom powder and cream.
  4. Add corn starch and continue to stir the milk till it is reduced by at least 3/4.
  5. Pour the thickened milk in a bowl and set aside. Let it cool down to room temperature.
  6. Now make the 'meetha paan' paste by blending together chopped paan leaves, fennel seeds, gulkand, milk and cream.
  7. Sieve the mixture to get a smooth paste.
  8. Mix together the thickened milk and the 'meetha paan' paste
  9. 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.