Paan Matka Kulfi Recipe is riot of flavours in your mouth. The milk is reduced to half its quantity, flavoured with hints of saffron and cardamom and then the star ingredient - meetha paan is added to the reduced milk.
Sweetened with sugar that needs to be in tandem with the dry meetha paan added to the kulfi. Garnished with some pistachios and dry rose petals, this recipe is an absolute winner.
This paan flavoured kulfi is then set in an earthen mini pot or matka as we call it. Setting the kulfi in the matka, adds to that earthy flavour in the kulfi.
Serve Paan Matka Kulfi Recipe after a meal of Amritsari Ajwaini Paneer Recipe, Butter Garlic Naan Recipe, Peas Pulao Recipe, and Onion Raita Recipe.
Try our other Kulfi Recipes:
Cuisine: North Indian Recipes
Course: Dessert
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 40 M
To begin making the Paan Matka Kulfi Recipe, bring the milk to a boil in a heavy bottom pan.
Reduce the milk to half it's quantity, stirring continuously. This will take about 20 -25 minutes. Ensure you keep stirring while reducing the milk, else the cream will get settled in the bottom of the pan and get burnt.
Hence it is always important to keep a ladle in the pan and keep stirring continuously.
Once the milk has reduced, add the saffron strands and the cardamom powder.
Mix well and add the sugar at this stage. Once the sugar has melted, add the dry pan mukhwas.
Mix vigorously until the paan kulfi is well combined.
Turn off the flame and allow the Paan Matka Kulfi to cool down to room temperature.
Spoon this Paan Matka Kulfi mixture into matkis, garnish with dry rose petals and crushed pistachios.
Cover the matka with a foil and place the Paan Matka Kulfi in the freezer section and freeze them for minimum 8 hours to overnight to get a well set kulfi.
Serve Paan Matka Kulfi Recipe after a meal of Amritsari Ajwaini Paneer Recipe, Butter Garlic Naan Recipe, Peas Pulao Recipe, and Onion Raita Recipe.