Preparation time: 10 minutes
Cooking time: 40 minutes
Setting time: 6-8 hours
Whole Milk – 1 liter
Sugar – 1/4 cup
Heavy cream – 1/2 cup + 4 tbsp
Cardamom powder – 1 tsp
Paan leaves (Betel leaves) – 5
Gulkand – 2 tbsp
Fennel seeds ( variyadi) – 1/2 cup
Rose syrup – 2 tbsp
Cherry (maraschino cherry) – 7-8
Tutti fruti – 1/2 cup
Let’s prepare meetha paan paste first. For that chop 5 paan leaves.
Add 2 tbsp gulkand, 1/2 cup fennel seeds, 2 tbsp rose syrup,7-8 cherries and 1/2 cup tutti fruti and 4 tbsp heavy cream and grind it together and keep the paste aside.
Take a large pan and put 1 liter milk to boil. Add 1/4 cup sugar.Keep stirring the milk till it becomes thick and half in quantity.
Add 1 tsp cardamom powder and 1/2 cup heavy cream. Cook it for another 5 minutes. The whole process will take 30-35 minutes. ( you can add corn flour and milk paste to reduce the time of the process )
Turn off the heat and add meetha paan paste. Mix well. Allow it to cool down completely. (You can taste the mixture and add sugar according to your taste). Pour the mixture in container/mold of your choice and put it in a freezer for 6-8 hours. (I have used small plastic glasses, aluminium foil and ice cream sticks to make molds)
And your Meetha paan kulfi is ready ! 🙂