Paan Kulfi
Paan Kulfi made with paan leaves, condensed milk, gulkand (indian rose jam), whole milk and aromatic spices like fennel & saffron is a decadent frozen indian dessert for festivals like Holi or Diwali, during summertime or any special occasion.
Equipment
- Heavy Bottom Wide Kadai or Pot
- Kulfi or Popsicle Moulds
Ingredients
- 3 cup whole milk
- ½ cup milk powder
- 3-4 paan leaves betel leaves
- ½ cup sweetened condensed milk
- 1 tablespoon gulkand indian rose jam
- 2 tablespoon thandai masala or green cardamom powder or saffron
- Few drops green food color
- Edible gold or silver, rose petals, saffron strands to decorate
Instructions
- Start by rinsing a heavy wide bottom pot or kadai with water and without rinsing, add whole milk and milk powder to it.
- Place on a stove and bring to a boil stirring regularly else the milk will stick to the bottom of the pot.
- Once boiling, reduce the flames and add the milk powder now and mix. Adding milk powder to hot milk will make it lumpy and thats okay because we want those granules that add to the texture of kulfi.
- Keep on cooking the milk, stirring and scraping the sides of the pot and mixing back in for 20 minutes or so till the milk has reduced by ⅓rd of its volume.
- Add 3 large (torn) paan leaves to a small grinder jar and add ¼ cup of the reduced milk and grind to a smooth paste.
- Add the condensed milk, paan paste, gulkand, thandai masala, green food coloring to the reduced milk and mix well. Your kulfi base is ready. Taste and adjust the condensed milk quality depending on how sweet you want.
- Once cooled, pour into kulfi moulds or popsicle moulds. You can use paper cups or freezer safe dessert bowl to set the paan kulfi as well. Note:- If you want to make kulfi on sticks, insert a wooden or candy stick in the semi frozen base (after its been in the freezer for 3 or 4 hours)before it hardens
- Freeze the kulfi for 8-10 hours. Unmould by dipping into a glass of water and running a butter knife around the edges.
- Decorate with edible silver foil, dried rose petals and few strands of saffron before serving.
Notes
- Use a heavy bottom wide kadai or pan for reducing the milk. This quickens the process (more area for moisture to evaporate) and the heavy bottom prevents milk from burning.
- Keep oil stirring the milk from time to time whole its reducing to prevent it from sticking to the bottom of the pot.
- You can skip the mawa or khoya in this recipe. Just make sure that the milk is reduced properly.
- Adjust the food color quantity to the shade of green that you prefer.
- The kulfi from this recipe has a lot of chewiness from gulkand and thai powder. If you want a smoother texture, grind the kulfi base after adding everything in a high speed blender and then freeze.
- Kulfi Falooda - Serve the kulfi with falooda noodles and a drizzle of rose syrup.
Nutrition
Calories: 173kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 317mgFiber: 0.2gSugar: 19gVitamin A: 274IUVitamin C: 1mgCalcium: 244mgIron: 0.2mg
Tried this recipe?Let us know how it was!