Paan kulfi recipe | Meeta paan kulfi recipe

Last updated on October 25th, 2019

Paan kulfi recipe with step by step photos. Sharing a very impressive dessert recipe for you all to try this summer.

Paan kulfi is an excellent take on using paan leaves or betal leaves in dessert. I have already shared wonderful dessert recipes using paan leaves namely paan ice cream and paan shots recipes. This paan kulfi recipe is one more tasty and refreshing dessert you can make with paan leaves. Paan leaves as such are very good for health and can be used i various Indian recipes.

Kulfi as most of you know is a frozen dessert from India. Kulfi is  often known as Indian ice cream but it is far different from an ice cream. Kulfi is not smooth and it does not melt in mouth as an ice cream. It has a texture and authentically made by reducing milk for long time. There are many recipes for making kulfi easily like adding cream, condensed milk etc but I always prefer to make kulfi by reducing the milk and adding khoya to it. The taste, flavor and texture of kulfi made with khoya and milk is absolutely delicious. Here in this paan kulfi recipe, the paan gulkand paste is added after reducing the milk and then frozen.

To make paan kulfi recipe we need whole milk, sugar, unsweetened khoya, paan leaves, fennel seeds, cardamom pods. I have used some pistachios to make kulfi more green 🙂 If you want a pale green kulfi omit pistachios. For a very mild paan flavor, reduce paan leaves accordingly. You can garnish with glazed cherries, paan mix if you wish or even chopped nuts.

Serve paan kulfi thoroughly chilled and frozen as dessert.

here is how to make paan kulfi recipe with step by step photos. Also check thandai kulfi recipe.

Step by step paan kulfi recipe

1. Grind together 4-6 washed paan leaves, 1/8 cup pistachios, 3 tablespoons gulkand, 1 teaspoon fennel seeds into a very smooth paste. Add little water or milk if needed. Set aside.

2. Add 1/4 cup sugar to 2 cups milk and bring to a boil. Simmer and cook in low flame till the milk thickens and reduces to 1/4 cup.

3. Once the milk is reduced add the unsweetened khoya and mix very well. Keep whisking and break all the lumps formed by khoya.

4. Once the khoya is completely dissolved, add the paan paste and mix well. simmer for 5 minutes and remove from flame. Cool to room temperature. Pour in moulds and freeze for 8-12 hours. serve paan kulfi as dessert.

Paan gulkand recipe card below:

Paan kulfi recipe | Meeta paan kulfi recipe

Paan kulfi recipe with gulkand and pistachios. Easy to make Indian frozen dessert with betal leaves, rose preserve and pistachios

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Indian

Prep Time: 12 hours

Cook Time: 30 minutes

Total Time: 12 hours 30 minutes

Servings: 4

Calories: 220kcal

Author: Harini

Ingredients

• For kulfi
• 2 cups whole milk
• 1/4 cup sugar
• 4 tablespoons unsweetened khoya
• For paan gulkand paste
• 4-6 betal leaves
• 3 tablespoons gulkand
• 1/8 cup pistachios
• 1 teaspoon fennel seeds

Instructions

• Grind together 4-6 washed paan leaves, 1/8 cup pistachios, 3 tablespoons gulkand, 1 teaspoon fennel seeds into a very smooth paste. Ass little water or milk if needed. Set aside.
• Add 1/4 cup sugar to 2 cups milk and bring to a boil. Simmer and cook in low flame till the milk thickens and reduces to 1/4 cup.
• Once the milk is reduced add the unsweetened khoya and mix very well. Keep whisking and break all the lumps formed by khoya.
• Once the khoya is completely dissolved, add the paan paste and mix well. simmer for 5 minutes and remove from flame. Cool to room temperature. Pour in moulds and freeze for 8-12 hours. serve paan kulfi as dessert.

Notes

1. You can add supari as garnish if serving only for adults. We do not consume any supari at home so I have not added any.
2. Pistachios are optional.

Nutrition

Calories: 220kcal

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