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
Servings: 4
Calories: 220kcal
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.
2. Pistachios are optional.
Nutrition
Calories: 220kcal