Tag Archives: paan

Apr29

Paan Kulfi

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Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Paan Kulfi
Paan Kulfi
Paan Kulfi

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi

Ingredients:

  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)
Full fat milk getting boiled with sugar
With corn flour mixture
Getting thicken
Thickening
Thicken
Betel leaf
Taking out the stalk
with gulkand
with milk
Paan paste with thicken milk
Getting mixed
Into the mould
About to freeze
Paan Kulfi
Paan Kulfi
Paan Kulfi

Preparation:

  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.

Apr19

Paan Gulkand Drink

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Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…

Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.

Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Paan Gulkand Drink

Paan Gulkand Drink

Preparation Time: 15 mins

Yields – 2 tall glasses

Ingredients:

  • Betel leaves – 3 to 4 leaves
  • Milk – 2 cups
  • Chilled water – 1 cup
  • Basil seeds or sabza seeds – ½ tbsp.
  • Nannari or rose syrup – ½ tbsp.
  • Gulkand – 3 tbsp.
  • Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With milk
With Gulkand
With sabza or basil seeds
Getting mixed
With chopped nuts
With pistachios
Getting mixed
Paan Gulkand Drink

Preparation:

  • Wash the betel leaves, take out the stalk.
  • Soak the basil seeds in water for 10 mins.
  • Take the betel leaves along with the chilled water in a blender and Blend them well.
  • Pour it to a wide mouth bowl, mix them well.
  • Pour in the milk to it and mix them well for few mins.
  • Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
  • Drain the water and add in the sabza or basil seeds and mix them well.
  • Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
  • Pour it to a tall glass and refrigerate for few mins.

Serve chilled.