Paan Kulfi - Meetha Paan Kulfi
5 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 litre + 3 tbsp whole milk (3tbsp for making the paan paste)
- 3 tbsp sugar
- ยฝ cup + 2-3 tbsp heavy cream (for making the paan paste)
- 2.5 tsp corn starch (dissolved in 2 tbsp water)
- ยฝ 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