Shahi Paan Kulfi

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.

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