Paan Kulfi

Recreate the magical flavors of meetha paan with this Kulfi! A perfect dessert for the festive season!

Let’s start with the basics. What is Paan?
Paan is a preparation combining betel leaf with areca nut and sometimes also with tobacco. It is chewed for its stimulant and psychoactive effects. It’s a popular refreshment in India and in some other Asian countries. It’s available in a variety of flavors — like magai paan, calcutta saada, meetha paan, etc.

Here, we try to recreate the “meetha paan” version which is a eaten as a mouth freshener. The leaf is filled with gulkand (paste of rose and sugar), fennel seeds, coconut etc and tastes amazing! Kulfi is Indian ice cream which is made by reducing milk till it gets really thick and then freezing it.

Together, they create an awesome — Paan Kulfi which just melts in your mouth leaving your mouth with a burst of flavors!!


Paan Kulfi

  • Servings: 6
  • Print


  • 10 Paan Leaves (Betel Leaves)
  • 1 litre Full Cream Milk
  • 400 grams Sugar
  • 100 ml Full Cream
  • 2 tablespoon Rice flour mixed with 2 tablespoon Water
  • 6 Cardamoms crushed
  • 2 tablespoon Gulkhand (rose petal jam) 0r 4 fresh Red rose petals
  • 1 tablespoon Fennel seeds
  • 1/2 teaspoon Nutmeg powder
  • 1 tablespoon Rose Water


  1. Take paan and immerse them in water for 10 to 15 minutes.
  2. Now fold the paan from center and chop the stem with a knife.
  3. Repeat the same with all other paan.
  4. Grind paan, fennel seeds, gulkhand or fresh rose petals and cream. Grind until smooth paste is formed.
  5. Take full cream milk and cook on a wide bottomed sauce pan on low heat.
  6. Once milk starts bubbling add sugar, crushed cardamom seed with pods. Stir rice flour & water paste into the milk mixture. Keep stirring.
  7. Cook until milk thickens and reduces to half. Keep stirring in between.
  8. Now remove the cardamom pods and add nutmeg powder, rose wat and salt. Combine all nicely. Switch off the gas and keep aside. It’s important to let the mixture cool down completely.
  9. Finally add the cream-paan mixture and mix well.
  10. Pour into kulfi frames or molds and freeze until firm.

– Do not add too much sugar to the thickened milk. The gulkand also contains sugar so adjust accordingly.
– Top with chopped nuts and saffron strands to give it a more royal look!

Hope you enjoy it!

Happy Holi everyone! 🙂





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