Paan Kulfi recipe|Paan kulfi with gulkand- It is very refreshing and a perfect dessert for summer. Paan lovers are definitely gonna like this recipe, It has the balanced flavor of paan and kulfi.
I like the taste of the paan kulfi and even the paan ice cream but classic kulfi will always remain in the top list! Do you agree with me?? If not then what is your favorite flavour of kulfi?? mention in the comment box below.
Making kulfi needs little effort which is you need to stir the milk every now and then so that it doesn’t burn from the bottom and once the milk is reduced then more than half of the work is done.
Do try this recipe and make sure to share your feedback with us!
Ingredients in Paan kulfi
Milk- Full-fat milk is required for this recipe.
Condensed Milk- It can be substituted with sugar.
Paan leaves- Use fresh paan leaves, make sure to wash them before using. You can find it easily in a nearby paan shop, costs only 4 rupees for 1 paan leaf.
Gulkand- also known as rose jam in English, homemade gulkand will also work.
Fennel seeds- Roast them and then use them in the kulfi mixture.
Mould- If you don’t have kulfi mould then use a steel tiffin box or any airtight container.
How to make paan kulfi
Add 1-litre full-fat milk to a deep bottom kadhai and cook it at low flame by stirring more often until it reduces to half. Then add 250 grams of condensed milk and cook the milk for another 15 to 20 minutes.
Turn off the flame.
Add 3 to 4 washed paan leaves, 1 teaspoon roasted fennel seeds (sauf), 1 tablespoon gulkand, a pinch of green food color, and 3 to 4 tablespoons of kulfi milk to the blender. Blend it until a smooth paste is formed.
Notes- Remove the stem of the paan leaves before grinding them.
Strain the paan paste into the kulfi milk and mix it well. In the small bowl, mix a teaspoon of finely chopped paan leaves and a teaspoon of gulkand, and add it to kulfi milk.
Pour the milk into the kulfi mould and refrigerate it overnight or for 8-10 hours.
Once the kulfi is set, roll the kulfi mold between your palms and it will come out easily. It is ready to serve.
Top tips
- Cook the milk at low flame by stirring in every 4 to 5 minutes. To fasten the process if you’ll cook at high flame then the milk will burn and you may get a burnt taste as well.
- Remove the paan stem before grinding it.
- Green food color is optional.
- Do not keep it for more than 2-3 days.
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FAQs
You can find it in the paan shop and it is also available online on blink it, zepto, etc.
Can I use homemade gulkand?
Yes! gulkand is easily available in the paan shop as well in the grocery stores. I have used Patanjali gulkand for this recipe.
What can I use instead of kulfi mould?
You can use an airtight steel container, paper glass, small matka, or silicon mould. Always make sure to cover the container with cling wrap or foil otherwise ice cream can form.
Paan Kulfi recipe|Paan kulfi with condensed milk
Paan kulfi is very refreshing and a perfect dessert for summer. Paan lovers are definitely gonna like this recipe, It has the balanced flavor of paan and kulfi.
Ingredients
- 1-litre full-fat milk
- 250 grams condensed milk
- 3 to 4 washed paan leaves/beetal leaves
- 1 teaspoon roasted fennel seeds
- 1 tablespoon gulkand
- 1 pinch of green food colour
- 1 teaspoon finely chopped paan leaves
- 1 teaspoon gulkand
Instructions
- Add 1-litre full-fat milk to a deep bottom kadhai and cook it at low flame by stirring more often until it reduces to half. Then add 250 grams of condensed milk and cook the milk for another 15 to 20 minutes.
- Turn off the flame.
- Add 3 to 4 washed paan leaves, 1 teaspoon roasted fennel seeds (sauf), 1 tablespoon gulkand, a pinch of green food color, and 3 to 4 tablespoons of kulfi milk to the blender. Blend it until a smooth paste is formed.
- Notes- Remove the stem of the paan leaves before grinding them.
- Strain the paan paste into the kulfi milk and mix it well. In the small bowl, mix a teaspoon of finely chopped paan leaves and a teaspoon of gulkand, and add it to kulfi milk.
- Pour the milk into the kulfi mould and refrigerate it overnight or for 8-10 hours.
- Once the kulfi is set, roll the kulfi mold between your palms and it will come out easily. It is ready to serve.
Notes
- Cook the milk at low flame by stirring in every 4 to 5 minutes. To fasten the process if you'll cook at high flame then the milk will burn and you may get a burnt taste as well.
- Remove the paan stem before grinding it.
- Green food color is optional.
- Do not keep it for more than 2-3 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 96mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 7g
All information presented is intended for informational purposes only.
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