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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
Prep Time12 hrs
Cook Time30 mins
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 220kcal
Author: Harini


  • 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


  • 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.


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.


Calories: 220kcal