Gulaab Paan Ki Kheer

If you are looking for a perfect delight to treat your friends and family members, Gulaab Paan Ki Kheer is the way to go. As the name suggests, this delicious and fragrant kheer dominates the rich flavours of roses and paan, giving an exotic touch to this dish. From cooking to home interior, the rose has been known to decorate and enhance the beauty of literally anything they are put in to, and there is no way food could be left behind in this case! Gulkand, a sweet preserve of rose petals, is a wonderful Ayurvedic tonic, which helps in improving the digestive system along with being an excellent source of antioxidants.

The inclusion of gulkand imparts an elite touch to this delectable kheer and every single person who indulges in it feels like a royal. Serve this unique and irresistible dish to your loved ones in a variety of occasions such as birthday parties, kitty parties, potlucks, anniversary parties and game nights. The soothing rosy taste of this deliciousness will help you pocket those precious compliments and praises from every single person you serve it to! We have a simple and easy recipe of a sumptuous kheer which will help you get that perfect flavour. Using the goodness of milk, rice, rose petals, gulkand and paan leaves; Gulaab Paan Ki Kheer will give you the sugar rush in no time! What are you waiting for? Feel like an elite with this sweet dessert and enjoy. (Recipe: Chef Shivanda Kain, Jaypee Green Golf and Spa Resort)

INGREDIENTS

1 litre full cream milk

100 gm basmati rice

10 gm green cardamom

20 gm cashews

10 gm almonds

10 gm chiraunji

10 gm pistachios

5 betel leaves

0 dry rose petals as required

50 gm gulkand

100 gm sugar

2 paan leaves

How to make Gulaab Paan Ki Kheer

Step 1

To start making this delicious dessert, soak the basmati rice in plain water for around half an hour. In the meanwhile, put a heavy-bottomed saucepan over medium flame and pour full cream milk into it. Boil the milk over a low flame, while stirring continuously. Now, add green cardamom to it.

Step 2

While the milk is being simmered, drain excess water from the soaked rice and add it to the milk. Keep on stirring continuously until the rice is fully cooked and the milk is reduced. The mixture will start to thicken.

Step 3

Add sugar, cashew nuts and chiraunji to the so-formed kheer, and stir well. Now, turn off the flame and mix gulkand puree and shredded betel leaves to the kheer. Garnish resplendently with almonds, pistachio, rose petals and paan leaf. Serve chilled.