Paan Kulfi
Recipe type: Paan Kulfi, Icecream, frozen treat
RecipeCuisine: Indian Cuisine
Serves: 6 kulfi frames Or moulds
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 10 betel leaves (paan)
  • 1 ltr full cream milk
  • 400 gms organic Or sugar
  • 100 ml full cream
  • 2 tbsp rice flour / corn flour mixed with 2 tbsp water ( I used corn
  • flour)
  • 1 tbsp milk powder
  • 6 cardamoms crushed
  • 2 tbsp gulkhand (rose petal jam) Or 4 fresh red rose petals
  • 1 tbsp fennel seed
  • ½ t/s nutmeg powder
  • 2 tbsp crushed Or chopped pistachio
  • 1 tbsp rose water
  • a pinch of salt
  • For garnishing:
  • 1 tbsp fennel seed
  • some desiccated coconut flakes
  • few rose petals
  • some rose syrup
  • some dry fruits optional
How to make the recipe?
  1. Firstly take paan immerse them in water for ten to fifteen minutes.
  2. Now fold the paan from the center and chop the stem with a knife.
  3. Repeat the same with all other paan. Chop Or tear the pan with your hand.
  4. Grind paan, fennel seeds, gulkhand if using Or fresh rose petals and cream. Grind until a smooth paste is formed.
  5. Take full cream milk and cook on a wide bottomed sauce pan on low heat.
  6. Once milk starts bubbling add sugar, crushed cardamom seed with pods.
  7. Mix cornflour Or rice flour with water. Stir into the milk mixture.
  8. Keep stirring else there might be lumps.
  9. Cook until milk thickens and reduces to half. Keep stirring in between.
  10. Now remove the cardamom pods and add crushed pistachios, nutmeg powder,
  11. rose water and salt. Combine all nicely. Switch off the gas and keep aside. It's important to allow the milk mixture to cool down.
  12. Finally, add cream-paan mixture and mix nicely. Pour into kulfi frames Or moulds. Freeze until firm.
  13. Serve chilled garnish with few desiccated coconut flakes, rose syrup, fennel seeds and rose petals.
Recipe by Flavors of Mumbai at