Paan Kulfi

By Sikha Panda

Mar, 21st

925

Servings

4 persons

Cook Time

20 minutes

Ingredients

5 - 7

Ingredients

betel leaves/ paan patta 20
Full Cream Milk 1 Liter
condense milk 200 ml
Cashews 50gm
Sugar. 2tsp
Water 2/3tsp
Rose syrup 1 TBS

Instructions

Take water and two spoons of sugar in a pan heat Until sugar dissolves, add betel leaves to it. Remove from fire
Blanch The Betel Leaves In Sugar Syrup For 2/3 Minutes Blend Cashews And Betel Leaves And The Sugar Syrup Into A Smooth Paste. Keep Aside
Boil the milk, shimmer for 10 minutes Let it reduce a bit, add betel leaves paste and condense milk, mix well.
Take out of fire, let it cool to room temperature
Pour Into Desired Moulds, Freeze For 10/12 Hours.
For presentation Place few betel leaves over an ice tray

De mould and serv over it with rose syrup

Notes/Tips

If don't want to use condenced Milk, take one liter of milk reduce to 1/4th add 100 gm sugar to it

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.