Instructions

In a heavy bottom pan add whole milk with powdered milk stir to dissolve.

Bring boil into milk now add cardamom pods and sugar.

When start boiling add corn flour past with stirring spoon,let the milk cook on lower flame.

Soak betel leaves or paan in water for about 15-20 minutes then discard thick stem from the middle of all betel leaves and break them into tiny pieces.

Now in a blander put paans, gulqand, fennel seeds, and fresh cream blend till mix and incorporated into smooth paste.

When milk reduced to half quantity discard cardamom pods and add rose water, nutmeg powder and crushed pistachio and salt remove from stove and allow to cool at room temperature.

Add betel leaves paste into milk and mix to incorporate evenly.

Now pour paan kulfi mixture into molds and freeze for overnight.

Serving: Place kulfi on serving plate and sprinkle coconut, fennel seeds, rose water and rose syrup. Enjoy!