Paan Kulfi Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat milk and bring it to a boil.
• STEP 2.Reduce the heat and simmer the milk until it thickens and reduces to half its original volume.
• STEP 3.Add condensed milk, paan leaves, gulkand, fennel seeds, cardamom powder, and mix well.
• STEP 4.Continue to cook for another 5-7 minutes, stirring continuously.
• STEP 5.Remove from heat and let the mixture cool completely.
• STEP 6.Pour the mixture into kulfi molds or small bowls.
• STEP 7.Cover with aluminum foil and freeze for at least 6 hours or overnight.
• STEP 8.Once frozen, remove from the molds or bowls and serve the Paan Kulfi garnished with chopped nuts.

Cooking Tips

• Make sure to stir the milk frequently while simmering to prevent it from sticking to the bottom of the pan.
• You can adjust the sweetness of the kulfi by adding more or less condensed milk.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds.
• To easily remove the kulfi from the molds, dip them in warm water for a few seconds before unmolding.
• You can also add a few drops of rose syrup or rose water for an extra floral flavor.

Storage and Serving

• Paan Kulfi can be stored in the freezer for up to 1 week.
• Serve the kulfi on a stick or in a bowl, garnished with chopped nuts like pistachios or almonds.
• You can also drizzle some rose syrup or sprinkle some saffron strands on top for added presentation.