Paan Kulfi (Betel Leaf)

By Sayan Majumder  |  1st Feb 2016  |  
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  • Photo of Paan Kulfi (Betel Leaf)  by Sayan Majumder at BetterButter
Paan Kulfi (Betel Leaf) by Sayan Majumder
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Video for key ingredients

    About Paan Kulfi (Betel Leaf) Recipe

    Its just not a normal kulfi ice cream...but a kulfi with twist of betel leaf flavour....

    Paan Kulfi (Betel Leaf) , a deliciously amazing recipe to treat your family members. This recipe of Paan Kulfi (Betel Leaf) by Sayan Majumder will definitely help you in its preparation. Surprisingly the preparations for Paan Kulfi (Betel Leaf) can be done within 2 minute. Isn't it interesting. Also, the time taken for cooking Paan Kulfi (Betel Leaf) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paan Kulfi (Betel Leaf) can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Paan Kulfi (Betel Leaf) is just too tempting. Cooking Paan Kulfi (Betel Leaf) at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Paan Kulfi (Betel Leaf) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPaan Kulfi (Betel Leaf) from Better Butter.

    Paan Kulfi (Betel Leaf)

    Ingredients to make Paan Kulfi (Betel Leaf)

    • 4 Sweet betel leaves
    • 1 tbsp Gulkand
    • 1/2 litre milk
    • 2 tbsp fennel seed
    • 5 tbsp sugar
    • 4 tbsp mawa (khoya kheer)
    • cashew
    • tuttifrutti

    How to make Paan Kulfi (Betel Leaf)

    1. Boil & reduce the milk and stir well for 20 mins. Add sugar and mix khoya kheer into the milk.
    2. Now in a mixer, mix fennel seeds and betel leaves.
    3. Add this mix into the milk along with gulkand & stir well and add some fennel seed again.
    4. Keep it aside and let it cool. Pour the mix into a kulfi mould and freeze for 8 hours.
    5. Once the kulfi is set, unmould it and serve

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