Coarsely grind pan leaves and sauf.

Combine with a spoon the sugar, condensed milk, whipping cream, rose essence and green colour. We want the sugar grains to dissolve before we start to whip. The mixture should look homogeneously green.

Start to whip on the lowest speed. You may increase the speed after a minute or two. Whip until you get the thickness of the mixture like that of the melted ice cream.

Add the grinder pan leaves mixed with sauf and rest of the ingredients EXCEPT tuti fruiti and colourful sweet sauf. Combine well. You may run a round or two if the whisk.

Transfer the mixture in a container. Garnish with shredded pan leaves. Lightly mix and freeze the mixture until it is semi solid. Combine gently so that the paan toppings that sank at the bottom are distributed evenly.