"Paan Kulfi is a creamy rich delicious popsicle which taste so yummy. It has a lovely hint of betal leaves, fennel seeds and cardamom added into the kulfi which is too good to resist."
Paan Kulfi is a creamy popsicle recipe which is super easy to make and taste so creamy delicious.
Creamy kulfi made using milk, cream, betal leaves, fennel seeds and cardamom.
HOW TO MAKE PAAN POPSICLE:
- Paan Mix: Grind betal leaves, fennel seeds, cardamom and little sugar to a coarse mix.
- Steeping: steep the mix in milk and cook on a very low heat till it simmers.
- Mixing: strain the mix, add cream and sweetened condensed milk and green colour.
- Moulds: pour it in moulds and freeze overnight.
- Serve: serve this immediately.
Check out
How to freeze if you don't have kulfi moulds
You can use these options
- Small cups
- Small bowls
- Disposable cups
- Paper cups
Variations you could make
Add gulkand, dates, almonds, cashews, pistachios.
Storage Suggestions
You can store this in freezer for upto a month.
Tips & Tricks for perfect kulfi:
- Never boil the milk once betal leaves is added. Else it may curdle.
- Cook the milk mixture on a low heat.
- Leave the mixture to steep for a good 5 to 15 mins off the heat.
- Add more or less sweetened condensed milk as per your taste.
- Addition of food colour is optional.
More Kulfi Recipes,
Gulkand Kulfi & Mango Kulfi
Paan Kulfi Recipe
Ingredients
- 2 cups Full Fat Milk
- 1 Can Sweetened Condensed Milk
- 5 Paan / Betal leaves
- 1 tbsp Sugar
- 2 tbsp Fennel Seeds
- 6 Pods Cardamom
- 1 cup Heavy Whipping Cream
- few drops Green Food Colour
Instructions
- In a blender, take betal leaves, sugar, fennel seeds and cardamom. Grind them till crushed.
- In a sauce pan, take milk and add in the betal mix.
- Cook on a low heat till it gets warm. Don't let it boil.
- Now take it off the heat and leave to stand for 5 mins.
- Strain this mixture in a jug.
- Add in cream and condensed milk and whisk well till creamy.
- Add few drops of green food colour and mix well.
- Pour it into kulfi moulds and freeze overnight.
- To un mould, run the mould in running tap water and slowly unmould.
- Serve immediately.
Notes
Tips & Tricks:
- Never boil the milk once betal leaves is added. Else it may curdle.
- Cook the milk mixture on a low heat.
- Leave the mixture to steep for a good 5 to 15 mins off the heat.
- Add more or less sweetened condensed milk as per your taste.
- Addition of food colour is optional.
How to freeze if you don't have kulfi moulds:
You can use these options- Small cups
- Small bowls
- Disposable cups
- Paper cups
Storage Suggestions
You can store this in freezer for upto a month.
Pictorial:
1)Take all your ingredients.
2)Take fennel seeds in a blender
3)Add in betal leaves
4)Add in sugar
5)Grind to a coarse mix.
6)Add this to milk
7)Simmer this for 2 to 3 mins on a low heat. Don't let it boil.
8)Strain this
9)Add in cream and condensed milk
10)Mix till creamy.
11)Add food colour
12)Mix well
14)Pour it into moulds.
15)Freeze
16)Run the mould under tap water
17)Unmould
18)Serve
19)Enjoy
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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