Paan E Bahaar

Name: Paan E Bahaar
Total time: 2700 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1 1/2 cups milk; 100 gms gulkand; as needed Pink gel food color (add till you get the desired color); 3-5 drops Rose Flavour/essence; 2 tsp Corn flour; 1 tbsp Condensed milk; 2 Mitha paans; 1 Paan / Betel leaf; 3/4 cup water; 1 tbsp sugar; 1/8 tsp Paan Flavour saunf/fennel seeds; 3/4 tsp agar agar powder; 50 gms whipping cream (non dairy); pinch saffron; 2-3 drops Cardamom flavour; 2-3 drops Rose flavour; as needed Pistachios slivers; handful Almond slivers; 2 tsp Soaked saffron; 3 tsp Fresh /Dried rose petals; 3 tsp Edible Gold/ silver leaf (optional)

Jibita Khanna @Jibitakhanna

Paan and sweet/ dessert are the intergal part of Deepawali/ Diwali, so here I have made a dessert in Indian Paan flavour consisting of Gulkand custard at the base topped with a layer of Mitha Paan jelly, decorated with whipped cream in kesar kulfi flavour and garnished with pistachios, almond slivers, saffron, rose petals and edible gold leaf and named it Paan-E-Bahaar
My family loved my #kitchenexperiment!!!!
You too make and surprise your loved ones this Diwali or any special occasion.
Happy Diwali to all

Apart from the total cooking time given , you need some preparation, setting and chilling time. All is given in details in the recipe below.

Note: I have used 180 ml cylindrical glass bowls.

#diwali2020

Apart from the total cooking time given , you need some preparation, setting and chilling time. All is given in details in the recipe below.

Note: I have used 180 ml cylindrical glass bowls.

#diwali2020

Jibita Khanna @Jibitakhanna

Apart from the total cooking time given , you need some preparation, setting and chilling time. All is given in details in the recipe below.

Note: I have used 180 ml cylindrical glass bowls.

#diwali2020

Apart from the total cooking time given , you need some preparation, setting and chilling time. All is given in details in the recipe below.

Note: I have used 180 ml cylindrical glass bowls.

Saved

Ingredients

40-45 minutes

2 persons

Gulkand custard
1 1/2 cupsmilk
100 gmsgulkand
as neededPink gel food color (add till you get the desired color)
3-5 dropsRose Flavour/essence
2 tspCorn flour
1 tbspCondensed milk
Pan flavour jelly
2Mitha paans
1Paan / Betel leaf
3/4 cupwater
1 tbspsugar
1/8 tspPaan Flavour saunf/fennel seeds
3/4 tspagar agar powder
Whipped Cream in Kesar kulfi flavour
50 gmswhipping cream (non dairy)
pinch saffron
2-3 drops Cardamom flavour
2-3 drops Rose flavour
For garnishing
as neededPistachios slivers
handfulAlmond slivers
2 tspSoaked saffron
3 tspFresh /Dried rose petals
3 tspEdible Gold/ silver leaf (optional)

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Steps

40-45 minutes

1

Mix the gulkand to warm milk and let it soak for about an hour. Then put on the flame and start heating the milk and once it boils, simmer it for 5 minutes on low medium flame.
2

Then strain it through a sieve and discard the gulkand rose petals. Now in the same pan pour back the milk and keep aside about 1/4 cup of gulkand milk seperately and bring it to room temperature.
3

Cook the milk on low-medium flame, keep stirring, add 2-3 drops of rose essence and pink food color till you get a desired color, cook for 5 minutes.
4

After that add the condensed milk and cook for another 3 minutes or so, make a slurry of the cornfour with the cooled down gulkand milk, add it to the milk in the pan and stir quickly so that no lumps form. In two to three minutes, the milk will thicken, immediately pour it into the 2 glasses (try to divide it equally with the eye measurements),and tap it (on a thick cloth base so that the glass doesn't break) so that it spreads evenly and is levelled.
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Cover it with a cling/ shrink wrap (touching the surface of the custard so that no skin develops) and chill it in the fridge overnight. Measure whipping cream and to that add a pinch of saffron strands and mix. Let the saffron steep in the cream to produce the lovely Kesar color, keep it in the fridge overnight.
7

Grind the mitha paan, paan leaf with 1/2 cup water and strain it. With 1/4 cup water rinse the mixie jar and strain it.
8

Add paan flavour, sugar and mix it and pour it in a non- stick pan, add the agar agar powder while it's still at room temperature* and mix with the spatula. Put on the flame and cook for almost 6-8 minutes on low flame, it will reduce and thicken and starts to form jelly. Put off the flame immediately and pour it on top of the chilled and set pink Gulkand custard......and tap it immediately (on a thick cloth base so that the glass doesn't break) before it sets. Keep it in the fridge to firm.
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Due to agar agar it doesn't take much time to firm up. Keep it for an hour in the fridge to chill. Now whip the saffron infused cream, add rose and cardamom flavours after a minute of whipping, it hardly takes 5 minutes to whip it into stiff pick. Once done, put the whipped cream in a piping bag with the nozzle of your choice and decorate it as you like. Garnish with pistachio, almond, dried rose petals, soaked saffron strands and edible gold leaf and keep it in the fridge & serve chill.
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Note:* Do not add agar agar to warm/ hot liquid, it will form lumps and will not mix with the liquid.

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Cooksnaps

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Jibita Khanna @Jibitakhanna

on November 13, 2020 03:30

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.