Name: Mouth Melting Paan Kulfi (Zero added Sugar) recipe by Arpita Patankar at BetterButter
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Yield: 6
Ingredients: Full Cream Milk: 1.5 litre; Unsweetened Condense Milk : 1 tin; Cardamon Powder : 1 tsp; Nutmeg Powder: 1/2 tsp; Betel leaf (Paan): 4 Nos; Fennel Seeds : 1 tbsp; Gulkand : 2 tbsp; Almond: 6 nos; Cashew nut : 6 nos

ABOUT Mouth Melting Paan Kulfi (Zero added Sugar) RECIPE

Today I am sharing the delicious recipe of Mouth Melting Paan Kulfi (Zero Sugar), it is an Indian Ice Cream which is made by reducing milk till it gets thick, an unique flavor of Paan and Gulkand added to it that tastes refreshing. Zero added sugar is because milk itself contains sugar. A must try for all those who love their 'Meetha Paan', this one is a sheer delight for the senses.

Ingredients Serving: 6

Full Cream Milk: 1.5 litre
Unsweetened Condense Milk : 1 tin
Cardamon Powder : 1 tsp
Nutmeg Powder: 1/2 tsp
Betel leaf (Paan): 4 Nos
Fennel Seeds : 1 tbsp
Gulkand : 2 tbsp
Almond: 6 nos
Cashew nut : 6 nos

Instructions

Boil 1 litre milk in a heavy bottom pan. Keep stirring it after every 2 minutes so that it doesn't stick to the bottom.
After around 30 minutes, the milk would have reduced quite a bit. At this point, add condense milk and stir it continuously til it becomes like Rabdi (Reduce half), now turn the gas off and allow it to cool completely.
In another pan heat the remaining 500 ml milk. When it starts boiling, add betel leaves in it for 1 minute on a low flame.
Roast the fennel seeds and grind it to make a coarse powder.
Strain out the betel leaf from the milk and grind it with roasted fennel powder, cardamon powder and nutmeg powder, a thick paste will form.
Add this thick paste into 500 ml milk and boil it so that all the flavor is extracted in the milk and allow it to cool.
Roast both the almond and cashew nut and crush it coarsely in the mixer. Now add the flavored milk (without straining), Gulkand and Roasted crushed Nuts in Rabdi and mix it uniformly.
Pour the mixture in kulfi moulds and freeze it overnight or until firm.

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