Paan Gulkand Kulfi Recipe

While preparing paan kulfi make sure that you do not add too much of sugar to the thickened milk because the gulkand also contains sugar so adjust sugar accordingly to taste. Once you prepare the meetha paan paste, taste it before adding it to the kulfi mixture. If you feel the flavour of paan is not coming through, just blend together some more betel leaves and gulkand to get a nice paan flavour. You can use dry fruits in this kulfi. For enhancing the flavour you can add a tsp of rose water in meetha paan paste. Make sure that the milk is thicken by the end of it or else you can find crystals after freezing the kulfi. This is the simple trick to make a perfect kulfi without any crystals if you use this trick you don’t need to add bread or any other such thing, just make sure the milk is really thick by the end.

 Ingredients for Paan Kulfi Recipe

  • Milk – 1 liter
  • Sugar – 3 Tbsp
  • Heavy cream – 1/2 cup
  • Corn starch – 2.5 Tsp (dissolved in 2 Tbsp of water)
  • Cardamom powder – 1/2 Tsp

For meetha paan paste

  • Betel leaves (Paan leaves) – 5 large (finely chopped)
  • Gulkand – 2 Tbsp
  • Fennel seed – 1.5 Tsp
  • Heavy cream – 2-3 Tbsp
  • Milk – 2-3 Tbsp


  • Boil the milk in a heavy bottom pan on medium flame, keep stirring continuously so that it doesn’t stick to the bottom
  • Once the milk have reduced quite a bit add sugar, cardamom powder and cream, mix well
  • Now add corn starch and continue to stir the milk until it is reduced by at least ¾ and the milk should be really thick by the end
  • Take a bowl and transfer this milk in to that bowl, keep it set aside and let it cool down to room temperature
  • Meanwhile, take a blender and blend together all the ingredients listed under ‘meetha paan’ paste you can add more milk/cream if you feel the mixture is too thick and is not blending well
  • Blend the mixture to a smooth paste
  • Once the milk has cooled down to room temperature you can mix together the thickened milk and the ‘meetha paan’ paste
  • Gently pour the mixture in kulfi moulds and freeze overnight or until done
  • Once done serve it on a serving plate and serve immediately

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