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Photo of Paan Panacotta by Harshita Amarnani at BetterButter
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Paan Panacotta

Nov-16-2017
Harshita Amarnani
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Paan Panacotta RECIPE

Super yummy

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Fusion
  • Boiling
  • Freezing
  • Sauteeing
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Milk 1 litre
  2. Paan leaves 5-6
  3. Custard powder 2 tsp
  4. Sugar 150 gm
  5. Gelatin 1 tsp
  6. Warm water 2 tsp
  7. Honey 2 tsp
  8. Rose petals 3/4 cup + additional for garnishing
  9. Saunf 1 tsp
  10. Green cardamom 5-6

Instructions

  1. Mix rose petals, saunf , cardamon, 50g sugar in a bowl. Heat a non stick pan and add the mixture with honey. Saute well for 1 minute. Switch off. Keep prepared Gulkhand aside
  2. Add Gelatin in warm water, stir well and keep it aside for 20 minutes.
  3. Crush betel leaves to paste. Add in prepared gulkhand to the paste and mix well.
  4. Dissolve custard powder in 1/4 cup milk and keep it aside. Boil remaining milk in a pan and add remaining sugar and mix well.
  5. Add custard mix to milk and mix well. Cook until milk starts thickening. Switch off. Allow to cool to room temperature
  6. Add in Gelatin, paan gulkhand mixture and mix well. Pour in chilled serving glasses. Refrigerate until set
  7. Garnish with rose petals and silver balls. Serve cold

Reviews (2)  

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Rekha Nair
Sep-05-2018
Rekha Nair   Sep-05-2018

How much rose petals should be used?

BetterButter Editorial
Nov-21-2017
BetterButter Editorial   Nov-21-2017

Hi Harshita, Your recipe is currently hidden from public view. Kindly mention each step to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!

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