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.