Indian · Dessert
Paan Kulfi
A frozen Indian milk dessert built on the flavours of paan — the betel-leaf, fennel and cardamom chew traditionally served after a meal — reimagined as a creamy, slow-melting kulfi. Condensed milk and whipped cream give it a dense, fudgy body while fennel and mint stand in for the grassy bite of betel leaf, finished with toasted coconut and pistachio.
$1
20 minsPrep
5 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
232Calories
5.3gProtein
15.9gFat
18.2gCarbs
16gSugar
1.5gFiber
64mgSodium
38mgChol
9.2gSat Fat
276mgPotassium
166mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk in a heavy saucepan over low heat and stir in the condensed milk until fully combined, then remove from heat and let cool to room temperature.
2
Whip the heavy cream to soft peaks in a chilled bowl using a hand whisk until it holds a gentle ribbon shape.
3
Fold the crushed fennel seed, ground cardamom, and finely chopped mint into the cooled milk mixture, stirring well to distribute the paan-like herbal flavour.
4
Fold the whipped cream gently into the milk base in two additions, keeping as much air in the mixture as possible.
5
Stir in the chopped pistachio, reserving a small pinch for garnish.
6
Pour the mixture into small kulfi moulds or a shallow freezer-safe tub, filling to about three-quarters to allow for expansion.
7
Cover tightly and freeze for at least 6 hours or overnight until firm.
8
To serve, dip the moulds briefly in warm water to loosen, then unmould onto a plate, or scoop directly from the tub.
9
Scatter the toasted desiccated coconut and reserved pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Whole Milk
- 45g45g Condensed Milk
- 35g35g Heavy Cream, whipped to soft peaks
- 8g8g Pistachio, finely chopped
- 2g2g Fennel Seed, crushed
- 1g1g Cardamom, ground
- 4g4g Mint, finely chopped, betel-leaf substitute note: fresh paan leaf essence replicated with mint and fennel
- 5g5g Coconut Desiccated, toasted, for gulkand-style garnish base, 1
