For jelly soak gelatin for 10min in 20ml cold water. Boil rest of water and gulkand.
Add gelatin to this mixture when hot and set in a mould keep in fridge for 1 hour to set.
For mousse boil together paan leaves puree, water, fennel seeds, supari and rose petals. Strain, allow to cool and add mascarpone cheese
, condensed milk, melted gelatin and then fold in the whipped cream.
Layer this mousse mixture in a square mould filling 1/3 of the pan, level it with a spoon. Add a layer of pre set jelly and then fill the mould with remaining mousse.
Garnish with strawberry compote and mint leaves.
Keep in fridge for 4-5 hours to set, demould and cut into desired shape.