Paan Ice Cream and Kulfi

Name: Paan Ice Cream and Kulfi
Total time: 25800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 leaves Betel leaves (paan); 2 teaspoons Fennel seeds; 2 teaspoons Gulkand; 2 teaspoons Desiccated coconut; 1/2 teaspoon Cardamom; 1 cup (1 packet) Fresh cream; 1/2 cup Milk powder; 3 tablespoons Misri (rock sugar); 3-4 cubes Ice cubes; 1 teaspoon Tutti frutti; 1 teaspoon Pistachios, chopped; 5 pieces Cashews or almonds (soaked)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in
#beat_the_heat

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in
#beat_the_heat

Saved

Ingredients

10 min + 7 hours

2 servings

5 leavesBetel leaves (paan)
2 teaspoonsFennel seeds
2 teaspoonsGulkand
2 teaspoonsDesiccated coconut
1/2 teaspoonCardamom
1 cup (1 packet)Fresh cream
1/2 cupMilk powder
3 tablespoonsMisri (rock sugar)
3-4 cubesIce cubes
1 teaspoonTutti frutti
1 teaspoonPistachios, chopped
5 piecesCashews or almonds (soaked)

Saved

Steps

10 min + 7 hours

1

Wash betel leaves, remove stems, and cut into pieces.
2

Blend betel leaves, fennel seeds, gulkand, coconut, cardamom, misri, (optional soaked cashews or almonds), and ice cubes into a smooth paste.
3

Add cream and milk powder to the paste, blend again until smooth and creamy.
4

Mix in tutti frutti and chopped pistachios.Pour half the mixture into a container for ice cream, and the rest into kulfi molds.Cover with foil, insert sticks in kulfi molds, and freeze for at least 7-8 hours.
5

To serve, dip molds briefly in water to release kulfi. Garnish with extra tutti frutti, pistachios, and cherries if desired.