Kesari Paan Kulfi

In Indian, I enjoyed eating a paan, occasionally. Of course, I am not talking about the paan that's completely laced with tobacco. That's unhealthy! I am talking about the the one that has a good amount of gulkand (sweet preserve of rose petals) and a good amount of saunf (fennel seeds). That's refreshing! Now, for my non-Indian/non-hindi speaking friends, paan is a preparation of betel leaf - the leaf is laced with gulkand, saunf, sweetened coconut flakes, elaichi (green cardamon powder) and sometimes even sweetened cherries!

The classic paan has been around for generations and a small walk through the lanes of Chawri Bazaar (Old Delhi, India) would take you back in an era when eating paan was considered a very up class habit. But, now, even those old paanwallas (paan sellers) have up their game - they have started experimenting. You name the flavour and you will find a paan with it! I, personally, have had a chocolate paan (it's filled with melted chocolate), ice cream paan (has ice cream filled in it and is frozen, obviously!), etc.

Anyway, during my India trip, since the time I had gotten home, mom had been asking me to taste 'something' she had made. I think I gave in after a couple of days. She got me kulfi. One bite of that kulfi and I was transported to another world. It was beyond delicious. It was paan kulfi! I have never had paan kulfi before but I am sure this one was the best there ever could be! I knew I had to make it and I knew Mr. P would love it since he's fond of paan. I quickly took the recipe from mom. My only problem - where will I get fresh paan in America?

I know a place that keeps the Indian paan here in San Jose, but the price for one paan is enough to make me drop the plans! Again, mom came to the rescue - paan powder. You get it easily at Indian grocery stores like Patel Brothers and the likes. And this Diwali, while running short of ideas to make something different, I decided to replicate mom's recipe in my kitchen. Also, winters are just round the corner so what better time to eat kulfi then this!

NOTE TO MOM - I know my kulfi doesn't look as good as yours did. But then for that I'd like to believe that I am not as good a cook as you are. Also, please don't get angry because I didn't follow your recipe to the T. I took some liberty in recreating this recipe. Happy Diwali ! Love you!

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KESARI PAAN KULFI

Here's the recipe :

Ingredients -

• 4 cups whole milk + 3 tablespoons milk

• 300 gms khoya barfi (grated)

• 3 spoons paan powder

• A pinch of saffron powder (kesar)

• 1/2 tablespoon dry fruits (optional - i used chopped almonds only)

• A pinch of green cardamom powder (elaichi powder)

Method -

Prepare the saffron -

In a bowl, take 3 tablespoons milk and heat it just so that the milk is warm. Add the crushed saffron threads to the milk and mix lightly. You will notice that the milk starts to turn a lovely shade of yellow slowly.

Thicken the milk -

Heat the 4 cups milk in a thick-bottomed pan. We need to thicken the milk till it reduces to 1/3rd of its original quantity. You can increase or reduce the flame as per convenience but stir the milk occasionally otherwise it will start sticking/burning from the bottom. Don't increase the flame to too high though.

Add the grated khoya barfi -

Once the milk has thickened, add the saffron milk. Reduce the flame to low and add the grated barfi. Stir continuously. We have to ensure that all the lumps get dissolved in the milk. Also add the dry fruits and the green cardamom powder.

*You can add a tablespoon sugar with the grated barfi if you want your kulfi to be sweeter.

Add the paan powder -

Remove the mixture from flame and let it cool for 10 minutes. Now, add the paan powder and mix well. The kulfi mix is ready. Let it cool more.

Pour the mixture into moulds -

Once the kulfi mix cools down further, mix again. Paan powder settles at the bottom so it's important to stir the mixture. Immediately pour the mixture into kulfi moulds, cover and put in the freezer (you can even use shot glasses and cover them with foil with skewers inserted into it.)

Let the kulfi freeze for at least 5 hours or till it solidifies completely. Time may vary depending on the weather conditions.

Sprinkle some chocolate flakes or roll the kulfi over coconut flakes for serving.

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Here's the recipe in short :

(Click the recipe card to download or print the recipe)

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I was so happy with the result. The kulfi tasted almost like my mother had made and I was so delighted with the result! With little and simple ingredients, I can proudly say, I achieved great results! My entire freezer was filled with the aroma of paan :)

Mr. P was also pleasantly surprised when I offered him one of these delicious sweet treats! Try the recipe on Diwali and I am sure you will win hearts this festival!

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Also, try other sweets and desserts from the blog -