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Paan Ice-cream
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
8 null
Ingredients
For the paan flavouring
4 calcutta betel leaves (paan)
1 tbsp lemon juice
6 dry dates (kharek) soaked overnight
1 tbsp fennel seeds (saunf) powder
1/4 tsp cardamom (elaichi) crushed
1/4 cup gulkand
a pinch of menthol
Method
- Wash the paan leaves and grind them into a fine paste along with the lemon juice in a food processor. Sieve through a strainer and keep the juice aside.
- Deseed and finely chop the kharek.
- Mix together the paan juice, kharek, saunf, cardamom and gulkand in a bowl. Keep aside.
- Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
- Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
- Remove from the fire and allow it to cool completely.
- Add the paan flavouring mixture and cream to the milk.
- Mix well and pour into a shallow freezer proof dish.
- Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well.
- Freeze again until firm for about 4 to 6 hours.
Paan Ice-cream recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 383 cal |
| Protein | 6.1 g |
| Carbohydrates | 44.1 g |
| Fiber | 0.8 g |
| Fat | 17.9 g |
| Cholesterol | 17.8 mg |
| Sodium | 33 mg |
Click here to view Calories for Paan Ice-cream
The Nutrient info is complete
