India

Paan kulfi

After dinner paan, after dinner kulfi. Why choose.

495 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

255kcal

4 gprotein

1 gfibre

495minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Betel leaf8 leaves, stems removed

Gulkand3 tbsp

Milk⅓ cup plus 1 tbsp

Condensed milk (sweetened condensed milk)⅔ cup

Fresh cream (thickened cream, heavy cream)1 cup

Milk powder (powdered milk)¼ cup

Fennel seeds1 tsp, toasted and crushed

Cardamom½ tsp

Tutti frutti (glacé fruit, candied fruit)3 tbsp

Pistachios1 tbsp, chopped

5 steps

1Blend the betel leaves, gulkand and milk until completely smooth.
2Whisk the condensed milk, cream and milk powder until thick. Stir in the paan mix, fennel and cardamom.
3Fold in the tutti frutti. Pour into kulfi moulds or small cups and cover.
4Freeze for at least 8 hours.
5Dip the moulds in warm water for 10 seconds and slide out. Top with pistachios.

Serve it like this

Lay each kulfi on a betel leaf, scatter pistachios and a few rose petals from the gulkand.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.