Refreshing Paan Kulfi Recipe: Homemade Indian Ice Cream
7 hours 30 minutes
1033 reads
About Refreshing Paan Kulfi Recipe: Homemade Indian Ice Cream
This homemade Paan Kulfi recipe is a delightful fusion of classic Indian flavors, creating a creamy, chilled dessert that's both nourishing and indulgent. Inspired by my children's love for kulfi and the refreshing tradition of enjoying paan after a meal, I've crafted this unique recipe. The vibrant color and perfect texture make it a truly special treat.Featuring aromatic betel leaves known for their numerous health benefits, and the sweet, cooling gulkand, this kulfi is a perfect summer indulgence. The addition of nuts provides an extra boost of healthy goodness.Follow this easy-to-follow recipe to create this exquisite Indian ice cream at home, impressing friends and family with your culinary skills!
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Recipe Time & More
Prep7 hours
Cook30 minutes
Total7 hours 30 minutes
Ingredients
For the Kulfi Base
- 3 cup Milk full-fat milk is recommended for a richer flavor and creamier texture.
- 1/2 cup Sugar adjust to your preferred sweetness level.
- 3/4 tbsp Corn Flour also known as cornstarch. use to thicken the kulfi base.
- 3 tbsp Water for mixing with the cornflour.
For the Paan Paste
- 2 leaves Betel Leaves
- 5 Cashews approximately 5 large cashews, or to taste.
- 6 Pistachios approximately 6 large pistachios, or to taste. shelled.
- 6 Almonds approximately 6 large almonds, or to taste. blanched and peeled
- 1 tbsp Gulkand rose petal jam. available at indian grocery stores.
- 1 tsp Betel Nuts for garnish, supari, finely chopped or grated.
Optional
- 1/4 tsp Cardamom Powder for enhanced flavor (optional).
- 1/4 tsp Rose Water for enhanced flavor (optional).
Instructions
Prepare the Kulfi Base
- Boil the full-fat milk in a heavy-bottomed saucepan. Once boiling, add the sugar and stir until completely dissolved.
Make the Cornflour Slurry
- In a separate bowl, whisk together the cornflour and 3 tablespoons of water until smooth and lump-free.
Thicken the Milk
- Gradually whisk the cornflour slurry into the boiling milk, stirring continuously over medium heat. Reduce the heat to low and continue stirring to prevent lumps from forming. Scrape down the sides of the pan as needed.
Cook Until Thickened
- Cook until the mixture thickens to a semi-thick consistency, similar to a thick custard. This will take approximately 10-15 minutes. Remove from heat and allow to cool completely.
Prepare the Paan Paste
- Rinse the betel leaves and discard the stems. Roughly tear the leaves. Combine the betel leaves, cashews, pistachios, almonds, gulkand, and 1/4 cup of the cooled milk in a blender. Blend until you have a smooth, fine paste.
Combine Kulfi Base and Paan Paste
- Once the thickened milk has reached room temperature, gently fold in the paan paste. Stir until well combined and ensure no lumps remain.
Freeze the Kulfi
- Pour the kulfi mixture into kulfi molds or small containers. Freeze for at least 6-8 hours, or preferably overnight, until solid.
Unmold the Kulfi
- To remove the kulfi from the molds, run the molds under warm water for a few seconds. Gently pull the kulfi out of the molds.
Garnish and Serve
- Garnish with finely chopped or grated betel nut (supari). Serve immediately chilled.
Recipe Notes
Expert Tips for the Perfect Paan Kulfi
- For a smoother kulfi, strain the thickened milk through a fine-mesh sieve before adding the paan paste.
- If you don't have kulfi molds, you can use small disposable cups or ramekins.
- For a richer flavor, add a pinch of cardamom powder or a few drops of rose water to the kulfi mixture.
- Adjust the amount of sugar to your liking. Taste the mixture before freezing and add more sugar if needed.
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Recipe Nutrition
Calories: 760kcalCarbohydrates: 45gProtein: 28gFat: 57gSaturated Fat: 1gPolyunsaturated Fat: 16.8gMonounsaturated Fat: 33.6gCholesterol: 5mgFiber: 11gSugar: 20g
Madraasi Deepa
Articles: 146
4 Comments
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This looks amazing! Thanks for sharing.
This is so tempting! Thank you.
Looks so wonderful! Thanks for posting.
I’m eager to make this recipe!