Paan has always been part of the Indian culinary tradition and has been served after meals as a mouth freshener. Paan consists of betel leaves combined with different ingredients, such as gulkand (a mixture of rose petals and sugar), fennel seeds, and spices. Because of the cooling effect that this mixture has, it has been adapted for making modern-day desserts. Thus, the same flavor profile of paan can now be found in creamy, chilled, or rich versions of desserts.
Dessert makers have used the paan as inspiration for creating new and innovative dishes, such as paan-flavored ice cream, cake, and mousse. These desserts maintain the herbal flavors of paan while incorporating sugar, dairy, and textures designed for today's modern dessert-consuming population.
This no-churn and eggless recipe for paan ice cream relies on the combination of gulkand, betel leaves, and the base of cream and condensed milk.
The flavor of the final dish originates from the pairing of gulkand and betel leaves with the use of cream and condensed milk.
Step 1: Create the Paan Paste
Using a blender, blend the betel leaves, gulkand, fennel seeds, and some milk. Blend until everything mixes together completely and there are no chunks left from the betel leaves.
Step 2: Whip the Cream
Whip the fresh cream in a cold bowl. When the cream is ready, it will be at the soft peak stage. The whipped cream contains air that makes it light and fluffy when served.
Step 3: Combine the Base
Once the base mix has been combined completely, and you have soft peaks in your whipped cream, add the condensed milk to the whipped cream. Mix just until blended, then gently add in the paan paste. Be careful not to overmix; otherwise, you will lose all of the volume you achieved in the previous step.
Step 4: Freeze
Once you have completed all steps, pour your mixture into a waterproof container and freeze for 6 to 8 hours to achieve a solid state. The final product will be creamy, scoopable, and have an excellent balance of flavors from the paan paste.
Choosing the correct type of betel leaf is crucial when making the dish. You will find that if you pick mature leaves, you can cause the dish to have an unpleasant and bitter flavor. The best types of betel leaves for use in prepared desserts are either Maghai or Calcutta. Both have a more subtle flavor than other types of betel leaves and can be used successfully in desserts.
You can also add green food coloring to the ice cream based on the type of betel leaf that was used.
It is also important to maintain the proper ratio of gulkand to betel leaves. Too much gulkand can mask the flavor of the herbs, while too many leaves can give a strong aftertaste to the final result.
Resting the mixture/spooning the mixture into the freezer to freeze will improve the texture.
When you combine grated coconut with sweetened condensed milk and paan paste, you get Paan Coconut Barfi. Coconut is used for the body, while gulkand and betel leaves give this dessert a coolness. Paan coconut barfi is ideal for preparing in bulk for festivals such as Diwali.
The flavor of this dish can be best described as mild sweetness with a hint of herbal flavor. The texture of the barfi is firm yet moist enough so that it can be easily sliced. Garnishing with chopped nuts or silver leaf will enhance the presentation. When eaten, you'll notice that the combination of coconut and paan has a multilayered taste that evolves with each bite.
Paan Rabri is an evolution of the traditional North Indian dessert. With the addition of gulkand and paan paste, paan rabri offers a fresh contrast to the rich flavour of thickened milk.
Paan rabri is usually served cold to allow for flavour settling and integration. The slow-cooked milk base gives it a nice creaminess, while the paan components create a lighter feel than traditional rabri does.
What makes paan rabri so appealing is its balance between sweet and herbaceous. Topping it off with pistachio nuts or dried petals of rose will enhance this combination further.
Paan Mousse is another unique take on the traditional dessert. Adding whipped cream to the paan paste creates a light, airy dessert. Gelatin and/or vegetarian setting agents (if preferred) are then added to hold the mousse in place.
Mousse is made in individual servings and is typically served in glass or in small bowls. The texture of the mousse is very different compared to a denser traditional dessert. Therefore, it provides a smooth, light mouth-feel. The concept of making ice cream using the paan flavor can also be made into a mousse, thereby giving you the same aromatic flavor notes but with a completely different mouthfeel.
A mousse with paan would be suitable for plated desserts or for modern menus where diners desire a lighter ending to their meal.
The Paan Gulkand Cake features a combination of traditional flavors and modern baking styles. Both sponge cakes contain a paan extract or paste, as well as layers of gulkand throughout their frosting or filling.
This cake has a combination of soft crumb texture and sweet aroma. The aromatic notes of paan create a complementary contrast to the richness of the cream-based frosting, thus providing a unique balance to the cake.
This cake demonstrates that paan can be transformed into different formats through modern baking techniques without losing its originality.