Paan Kulfi – a dessert and after dinner refresher in one! Enough said!
I have done a lot of research on Kulfi ingredients to make it the most authentic tasting kulfi. This Paan Kulfi is a winner – tried, tasted, tested and approved by more than 100 friends. Try it for a small gathering or a big one – and your friends and family would remember the taste forever!
Condensed milk – 1 Can
Evaporated milk – 1 Can
Whipped cream – 2 Cups
Mawa – 4-5 tablespoons, finely grated
Almonds – a handful, coarsely ground
Pistachios – 10-12, finely chopped
Paan – 2 pre-made, or 3 tablespoons of paan masala + 2 betel leaves
Gulkand – 2 tablespoons
Milk – 2 tablespoons (optional)
Saffron – A pinch (optional)
- Warm 2 tablespoons of milk, soak some saffron in it, keep it aside. Remaining saffron can be kept aside for garnishing.
- Crush the pre-made paan or paan masala + betel leaves, and gulkand in a food processor. Use some evaporated milk as it’s easy to crush when using some liquid.
- Mix the condensed milk, evaporated milk, whipped cream, grated mawa, ground almonds, the above crushed mixture, some chopped pistachios (leave some aside for garnishing). Can use a stand mixer for making this a homogeneous mixture.
- Put the above mixture either in kulfi moulds, or shot glasses, or a pan. Garnish on top with the remaining pistachios, saffron. Keep it in the freezer.
- If using kulfi moulds or shot glasses, insert kulfi sticks after about an hour of freezing. It would be easier to insert the stick as well as keep it in place at that consistency. If using a pan, skip this step.
- The kulfi will be ready to be served in about 4 hours after freezing. It can be sooner or later depending upon the freezer temperature. But you will know when you look at it. To de-mould it from the moulds or shotglasses, keep it outside for 2-3 minutes and move the stick in semi-circles to remove it from the moulds/glasses. For those who have used the pan, just make pieces with the knife like cake, and serve it.
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