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Thursday, April 17, 2014

Paan Kulfi

A must try for all those who love their 'Meetha Paan', this one is a sheer delight for the senses. Read on for the recipe -







Preparation Time - 15 mins

Ingredients -



  • 1 cup milk
  • 1/2 cup khoya
  • 5-6 tbsp condensed milk
  • 2 tsp sugar
  • 1 tbsp Gulkand
  • 1/3 tsp fennel seeds
  • 1 pinch cardamom
  • 1 big betel leaf (sweet/mild variety)
  • 1/2 tsp cornflour + 2 tbsp cold milk (optional)


Preparation - Grind the betel leaf and fennel seeds with a little milk. Do not make a very fine paste.

Dissolve the cornflour in cold milk and keep aside.

Cooking - Bring the milk to boil in a thick bottomed saucepan. Dissolve the sugar in it.

Add the khoya and condensed milk. Keep stirring till khoya completely dissolves.

Check if the milk has thickened sufficiently. If not add the cornflour slurry. Stir continuously on a medium flame till the mixture has thickened. Switch off the burner.

Add the gulkand and the betel leaf-fennel mixture into it. Mix well.

Strain the mixture to remove any coarse particles. (Though this is optional, I wanted this kulfi to have a melt-in-the-mouth texture)

Allow to cool down and them pour into kulfi molds.

Screw on the tops and then put in the fridge for 6-7 hours.

Remove from the fridge and dip in water. Now rub the mold between your palms and take off the lid. Turn it over a plate and tap gently to remove the kulfi fom the mold. (If it is not coming out, use a sharp object to ease it out)

Serve immediately.




Note: Immerse the molds in water before pouring in the kulfi. This will help to remove it easily.

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