Ingredients:
- 5- Betel (Paan) leaves
- 2 table spoon- Gulkand (Rose Jam)
- 2 table spoon- Sugar
- 1 table spoon- Corn flour
- 1/2 cup- Condensed milk
- 2 cup- Whole fat milk
- 2 tea spoon- Fennel seeds (Saunf)
- 1 tea spoon- Cardamom powder (Elaichi powder)
Method:
- Cut Betel leaves, put in a grinder with gulkand, fennel seeds, cardamom powder and milk.
- Make a fine paste.
- Dilute corn flour in some milk.
- Heat a pan, pour corn flour mix and keep for 2-3 minutes on medium heat then add condensed milk and sugar, cook for another 5 minutes.
- Add paan paste, stir continuously for 2 minutes.
- Put the whole mixture in a grinder to mix it evenly ( and remove any lumps).
- Fill the mixture in a kulfi moulds and keep it in a deep freezer for 7-8 hrs.
- Serve as a dessert.
