How to make Paan Kulfi -

Reduced milk flavoured with meetha pan, set in kulfi moulds and served.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध), Paan Leaves (पान के पत्ते )

Cuisine : Indian

Course : Desserts

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For more recipes related to Paan Kulfi checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Kesari Badam Kulfi Apple Cake Mangoes With Rabdi Figalicious Pudding

Paan Kulfi

Paan Kulfi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 7-8 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Paan Kulfi Recipe

  • Milk 5 cups

  • Paan Leaves 4

  • Meetha paan 4

  • Sugar 1/2 cup

  • Mawa (khoya) 3/4 cup

  • Fennel seeds (saunf) 1 tablespoon

  • Gulkand 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

Method

Step 1

Bring milk to a boil and cook till reduced to one third its volume.

Step 2

Remove from heat and add sugar and mix. Add khoya and mix. Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.

Step 3

Wash the paan leaves and break them. Put them in a soup strainer and pour the hot kulfi mixture over. Pass both of them through the strainer. Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well.

Step 4

Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough.

Step 5

Keep the cones in the deep freezer for four to six hours or till well set.

Step 6

Unmould and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.