"Easy to make, no cooking, irresistible to eat, digestive, refreshing after dinner chilled creamy ice cream with a long lasting flavors of all time favorite betel leaves, fennel seeds and gulkand, whats called PAAN."
"Easy to make, no cooking, irresistible to eat, digestive, refreshing after dinner chilled creamy ice cream with a long lasting flavors of all time favorite betel leaves, fennel seeds and gulkand, whats called PAAN."
Wash and wipe paan leaves, chopped them roughly and grind with gulkand and sweeten saunf using just sufficient milk to a smooth paste. Keep aside.
Now whip 2 cups of whipp cream to soft peak.
Add 1 tin (400gm) sweeten condense milk and beat again at high for 1-2 minutes.
Now add paan leaves paste and fold gently.
Add some paan masala powder and some roughly chopped pictachio and mix well.
Add few drops of green food color to reach your desire color. (This step is completely optional, paan leaves will also give nice light green color to your ice cream)
Pour this in to an airtight container, cover with cling film and place the lid tightly. Refrigerate for 4-5 hours (or overnight).
When its freeze nicely, scoop out to serve.
Enjoy!
Recipe Notes
Use sweeten condense milk, so that no need to add additional sugar, if you are using unsweetened condense milk then add powdered or icing sugar while whipping whipp cream.
You may also fold in with grated coconut along with just pistachio.
Add just sufficient milk while grinding to make a thick smooth paste.
Addition of over milk or say the watery paste may introduce ice crystal in ice cream.
You may simply omit green food color, as it just gives you enhanced color, the taste will be same.
For easy scooping, remove ice cream from deep fridge 5 minutes before serving.
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