Gadbad Paan Falooda With 13 Layer

Gadbad Paan Falooda With 13 Layer

Ingredients

# 13.Rose Syrup
12. Soaked Sabja
11. Falooda Sev...
10.Strawberry Jelly
09.Orange Jelly
08. Paan Kulfi.
07.Kolkatta Meetha Paan (tear with hands)
06.Pineapple Jelly
05 Basil Jelly
04.Rabdi
03.Raspberry jelly
02.Paan Ice Cream
01.Trutti Frutti With Cherry.

# Paan Masala Ice Cream

Ingredients

1 ltr milk
1 1/2 cups sugar
( add more as per your taste)
1/4 cup cornflour
1 1/2 cups fresh cream

For the paan flavouring

4 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch of menthol

Method

Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek.
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.

Method

Dissolve the cornflour in ¼ 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 dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well.
Freeze again until firm. Scoop and serve.

Note .

The ice-cream mixture has to be chilled before you add the paan mixture as it may curdle because of the lemon juice.

# Paan Kulfi

Ingredients

Milk 5 cups
Paan Leaves 4
Calcutta Meetha paan leaves 4
Sugar 1/2 cup
Mawa (khoya) 3/4 cup
Fennel seeds (saunf) 1 tablespoonGulkand 2 tablespoonsGreen cardamom powder 1/4 teaspoon

Method

Bring milk to a boil and cook till reduced to one third its volume.

Remove from heat and add sugar and mix. Add khoya and mix. Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.
Wash the paan leaves and lemon juice and grind them. Put them in a soup strainer and pour the cool kulfi mixture over. Pass both of them through the strainer. Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well.
Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough.
Keep the cones in the deep freezer for four to six hours or till well set.
Unmould and serve immediately.

Enjoy 13 Layered Gadbad Paan Flavoured