PAN KULFI

INGREDIENTS

• 1 liter vanilla ice cream store bought, preferably use kwality or vadilal
• 8-10 large paan leaves finely chopped
• 4 tablespoons gulkand also known as rose petal jam
• 2 tablespoons canided fennel
• 1.5 teaspoons mishri also known as sugar candy
• 3-4 dates chopped
• 1/8 teaspoon mint extract
• few drops green food color optional
• desiccated coconut for garnishing
• cherries for garnishing

INSTRUCTIONS

 

Place your store bought vanilla ice cream on counter top for few minutes until it softens up and then transfer it to a large bowl. Whip the ice cream using a spatula.

Add chopped paan leaves, gulkand, candied fennel, mishri, chopped dates and mint extract. Also add few drops of green food color if you like.

Fold in everything together until well combined. Pour the ice cream back into the ice cream container/tub and freezer overnight.

Garnish the paan ice cream with coconut flakes and cherries and enjoy!

NOTES

Add only few drops of mint extract. Too much of the the extract and the ice cream will become very mint-y so be careful.

Gulkand might be all clumped together. If that's the case, make sure to break it up into small pieces before adding to the ice cream else you will get big chunks of gulkand at it won't be distributed well throughout. You may use your hands for doing this.

I have used egg-free Indian brand vanilla ice cream here.