Name: Aromatic Gulkand Paan Masala Kulfi: A Creamy Indian Dessert
Prep time: 420 min
Cook time: 40 min
Total time: 460 min
Ingredients: 500 ml Milk; 250 ml Milk (condensed); 150 gm Mawa; 2 Tbsp Paan Masala (or sweet paan masala); 2 Tbsp Gulkand (rose petal preserve); 1 Betel Leaf (finely chopped)

Aromatic Gulkand Paan Masala Kulfi: A Creamy Indian Dessert

7 hours 40 minutes

1127 reads

4.25 from 4 votes

Desserts Homestyle Cooking Indian

About Aromatic Gulkand Paan Masala Kulfi: A Creamy Indian Dessert

Imagine the intoxicating aroma of rose petals and warming spices mingling with the rich creaminess of kulfi. This Aromatic Gulkand Paan Masala Kulfi is a journey to the heart of Indian flavors, a truly unique frozen dessert that will tantalize your taste buds.

Fragrant gulkand (rose petal preserve) and aromatic paan masala spice infuse a creamy base of milk, mawa, and condensed milk. The result? A refreshing yet deeply flavorful kulfi, perfect for celebrations or a simple indulgence.

Easy to make and even easier to devour, this recipe delivers an authentic taste of India in every spoonful. Prepare to be captivated!

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Recipe Time & More

Prep7

Cook40

Total7 40

Calories52 kcal

Serves

Served AsDesserts

Ingredients

Dairy Base

▢ 500 ml Milk
▢ 250 ml Milk condensed
▢ 150 gm Mawa

Flavorings

▢ 2 Tbsp Paan Masala or sweet paan masala
▢ 2 Tbsp Gulkand rose petal preserve
▢ 1 Betel Leaf finely chopped

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Instructions

In a large saucepan, combine the full-fat milk, condensed milk, and mawa.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. This step combines the dairy components and creates a rich base for the kulfi.
Once boiling, remove the saucepan from the heat.
Stir in the gulkand and chopped betel leaf. The gulkand adds a delicate floral sweetness, while the betel leaf provides a refreshing, slightly peppery note.
Allow the mixture to cool to room temperature. Cooling prevents the kulfi from separating and ensures a smooth texture.
Pour the kulfi mixture into kulfi molds or any airtight container.
Refrigerate for at least 6-7 hours, or preferably overnight, to allow the kulfi to freeze completely.
Once frozen, gently unmold the kulfi or scoop it from the container.
Serve the kulfi immediately and enjoy the cool, aromatic treat.

Recipe Notes

Good To Know

For an extra burst of flavor and texture, sprinkle finely chopped candied fennel seeds (saunf) or toasted pistachios into the kulfi mixture before freezing.
If you prefer a more pronounced paan (betel leaf) aroma, gently blanch the betel leaves in hot water for 10 seconds to soften and tame their bitterness before finely chopping and adding to the mixture.
To make this kulfi vegetarian-friendly without dairy, substitute mawa with coconut milk solids and use sweetened condensed coconut milk, but be sure to adjust the sweetness as gulkand is already quite sweet.
For a festive presentation, unmold the kulfi and garnish with edible silver leaf (varq) and dried rose petals to highlight the traditional Indian flavors and give it a celebratory touch.

Expert Tips

For a smoother kulfi, blend the mixture thoroughly using an immersion blender before freezing. This will help prevent ice crystals from forming.
If you don't have traditional kulfi molds, you can use small disposable paper cups or even ice cube trays for individual portions.
Experiment with different flavor combinations by adding cardamom, saffron, or rose water to the kulfi mixture.