Ingredients
∙ 1 cup – Thickened Fresh cream / malai
∙ 1 cup – Condensed milk
∙ 2 tbsp – Gulkand
∙ 1/3 cup – Full cream milk (boiled)
∙ 3-4 Meetha Paan leaf / Betel leaf
∙ 1 tbsp Vedic India’s Badam/Almond, chopped
∙ 1 tbsp Pistachios, chopped
∙ 1 pinch Elaichi/Cardamom powder
∙ 1 tbsp Vedic India’s Kaju/Cashew, chopped
∙ ½-1 tsp Vedic India’s Saunf/Fennel, grinded
∙ 2 drops Green Food color
∙ 2 tbsp Vedic India’s sugar (optional)
∙ 2 drops Rose water (optional)
Recipe
∙ To start with, take a large size bowl and pour 1 cup of thickened fresh cream, whisk it to get a fluffy look of the cream
∙ Add 1 cup condensed milk along with 1/3 cup of boiled milk (completely cooled down) with 2 tbsp sugar for more sweetness
∙ Mix well all the components for an even and creamier texture
∙ Now add crushed 3-4 meetha paan leaves
∙ Add 2 tbsp Gulkand
∙ Keep on mixing with 1 tbsp each of chopped badam, pista and kaju
∙ Additionally put 1 pinch of elaichi powder along with ½-1 tbsp grinded saunf for soothing flavor
∙ Add 2 drops of green food colour and 2 drops of rose water for more traditional taste of paan
∙ Give a mix to all the components and pour it to a kulfi mould
∙ Freeze it for next 8-10 hours until it is completely settled.
∙ Serve it with rabri or faluda for extra taste.
