This unique recipe is from north Indian Cuisine blended with Betel Leaves, Milk, Rose Preservatives, Vermicelli along with additional ingredients to enhance the flavor and taste.
Paan Gulkand kheer
July 12, 2018
: 5
: 45 min
: Quick and Easy!
A Dessert Delight.
Ingredients
- Milk 2% – 2 liters
- Vermicelli- 1/4 cup
- Betel Leaves – 3
- Rose Perservatives – 3thsp
- Green color – pinch
- Sweet Condensed milk- 14 oz
- Caradmom powder- 1/2 tsp
- Almonds sliced- 2tsp
- Pistachios chopped- 2tsp
- Edible rose flowers- 1tsp
Directions
- Step 1 First step take blender add 1/4 cup milk , chopped betel leaves and rose preservative 1/2 tsp grind to smooth mixture keep aside
- Step 2 Next step take a wide bottomed pan add milk in a medium allow to boil after 5 Minutes add vermicelli mix well cook slowly by stirring at regular intervals with the spatula
- Step 3 After 10 Minutes add sweet Condensed milk, green color, Betel leaf mixture and rose perservative cook for 5 Minutes until kheer gets to thick consistency
- Step 4 Finally add cardamom powder, almonds and Pistachios remove from the flame transfer in the desired container allow the kheer to cool completely
- Step 5 Keep Refrigerated for 3 hours then serve the paan Gulkand kheer.