Kulfi is a dairy-based frozen dessert that is native to India and is popular in South Asia and Middle-East. Paan Kulfi is amongst one of the traditional kulfi flavours other than malai (cream), kesar (saffron), pista (pistachio), elaichi (cardamom), rose, and mango.

Paan kulfi is majorly inspired by the popular mouth-freshner meetha pan that is consumed after a traditional meal. Betel leaves are believed to have properties that aid in digestion. These heart-shaped leaves are rich with vitamins such as vitamin C, thiamine, niacin, riboflavin & carotene and they are a great source of calcium too. The other constituents of the meetha paan such as gulkand add sweetness and act as a coolant along with fennel seeds which are known for its myriad health benefits too.

The two basic qualities I look for in kulfi are: firstly, they have creamy texture and secondly, they don’t melt too quickly and can be enjoyed for a wee little longer. This kulfi recipe has all of those qualities and not to forget the freshness of paan in it!

Traditionally, making kulfi means boiling milk until its water content is reduced, it is flavoured and further frozen in mould. The recipe here involves no cooking, no boiling milk for hours to reduce its volume. It is quick and easy to put together and is ready in no time ofcourse excluding the time required for freezing.

If you like kulfi, you’ll love my other recipes for instant, no-cooking kulfis too. Do check them:

1. Malai Kulfi
2. Mango Kulfi
3. Litchi Kulfi
4. Chickoo Kulfi
5. Thandai Kulfi

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Paan Kulfi Recipe

Makes 6 kulfis in 100 ml moulds
1 Cup = 240 ml

Ingredients:

• Fresh cream – 250 ml
• Milk powder – 1/4 cup
• Condensed milk – 2 tbsp
• Betel leaves – 5, small, roughly chopped
• Gulkand – 2 tbsp, heaped
• Fennel seeds – 2 tsp
• Cardamom powder – 1/4 tsp
• Milk – 2 tbsp

Instructions:

1. In a small blender jar, add roughly chopped betel leaves, gulkand, fennel seeds, and cardamom powder. Blend to as fine paste as much as possible without adding water.
2. Add milk and blend further to a fine paste as possible. Keep aside.
3. In a mixing bowl, add fresh cream and milk powder and whisk well until milk powder is incorporated well and no lumps remain.
4. Add condensed milk, and the blended betel leaf mixture. Mix well.
5. Pour in kulfi moulds. Cover the tops with aluminium foil.
6. With a knife, cut a slit in the foil and insert kulfi stick/ poke a wooden skewer.
7. Freeze for atleast 8 hours or overnight and enjoy through the hot summer days.

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