{"id":9627,"date":"2019-12-17T05:55:50","date_gmt":"2019-12-17T05:55:50","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9627"},"modified":"2020-07-07T08:12:51","modified_gmt":"2020-07-07T08:12:51","slug":"paan-and-thandai-kulfi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2019\/12\/17\/paan-and-thandai-kulfi\/","title":{"rendered":"Paan and Thandai Kulfi"},"content":{"rendered":"

Indubitably the most delectable kulfi in an Earthenware Pot.\u00a0A frozen dessert that is prepared with the puree of Maghai Paan Leaves, organic sugar-free gulkand, organic honey, thandai paste , \u00a0reduced almond milk and mixed nuts, garnished with\u00a0pistachio nuts, almonds and edible dried rose petals laced with Chandi Ka vark.<\/strong><\/p>\n

Is served chilled in the Earthenware Pots (Matka)<\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Soaking Time for Thandai Ingredients: 02 hours \/ Overnight<\/strong><\/p>\n

Preparation Time: 15 minutes<\/strong><\/p>\n

Cooking Time: 45 minutes<\/strong><\/p>\n

Chilling Time in the Freezer: 08 hours<\/strong><\/p>\n

Makes: 04 medium sized matkas<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Maghai Paan Leaves \/ Maghai Betel leaves- 20 nos.<\/p>\n

Organic Sugar-free Gulkand- 1\/4th<\/sup>\u00a0 tbsp.<\/p>\n

Honey, organic- 1\/4th<\/sup> tbsp.<\/p>\n

Fennel seeds, lightly toasted and powdered- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Almond\u00a0 milk- 1.5 litres<\/p>\n

Almonds, blanched and peeled, finely chopped- 04 nos.<\/p>\n

Pistachio nuts, blanched and peeled, finely chopped- 04 nos.<\/p>\n

Green Cardamoms (Crushed)- 1\/4th<\/sup>\u00a0tsp<\/p>\n

For the Thandai Spice Mix:<\/strong><\/p>\n

Almond milk- \u00be th cup<\/p>\n

Almonds- 04 nos.<\/p>\n

Cashew nuts-04 nos.<\/p>\n

Saffron- a few strands<\/p>\n

Fennel seeds- 1\/4th<\/sup>\u00a0 tbsp.<\/p>\n

Poppy seeds- 1\/4th<\/sup>\u00a0 tbsp.<\/p>\n

Peppercorns, black-04 nos.<\/p>\n

Cinnamon powder- a pinch<\/p>\n

Green Cardamom Powder- \u00bd tsp.<\/p>\n

Mixed Melon Seeds- 1\/4th<\/sup> \u00a0tbsp.<\/p>\n

Edible and Dried Rose petals- 02 tsp.<\/p>\n

For the Applying:<\/strong><\/p>\n

Silver Leaf (Chandi Ka Vark) \u2013 01 small sheet<\/p>\n

For the Garnish:<\/strong><\/p>\n

Pistachio nuts, slivered- 02 tsp.<\/p>\n

Almonds, slivered- 02 tsp.<\/p>\n

Fennel seeds, lightly toasted and powdered- 02tsp.<\/p>\n

Rose Petals edible and dried- \u00bd tbsp.<\/p>\n

Method:<\/strong><\/p>\n

Soak the ingredients mentioned for Thandai Spice Mix in almond milk for 02 hours \/ overnight.<\/p>\n

Prepare a smooth paste and set aside.<\/p>\n

Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces a little.<\/p>\n

Add the pureed paan leaves to the milk.\u00a0 Mix well and ensure no lumps are formed; you may whisk it or stir it. Simmer for another 10 minutes stirring it constantly.<\/p>\n

Add the crushed cardamoms. Mix well.<\/p>\n

Remove from the fame and pour it in a wide glass bowl and cool it completely. Add the thandai paste. Add the gulkand and honey. Mix well.<\/p>\n

Pour into soaked Kasoras \/ earthenware pots. Sprinkle with the chopped nuts and fennel seeds. Cover each matka with a small muslin cloth.<\/p>\n

Tie the muslin cloth and leave the kulfi to chill in the freezer for 08 hours.<\/p>\n

Serve chilled garnished with chopped nuts, laced with chandi ka vark.<\/p>\n","protected":false},"excerpt":{"rendered":"

Indubitably the most delectable kulfi in an Earthenware Pot.\u00a0<\/strong><\/p>\n","protected":false},"author":1,"featured_media":9629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[64,170,156,178,221],"tags":[],"class_list":["post-9627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festive","category-frozen","category-indian","category-kulfi","category-sugar-free"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2019\/12\/PAAN-KULFI0-mincc-1.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2vh","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=9627"}],"version-history":[{"count":4,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9627\/revisions"}],"predecessor-version":[{"id":10381,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9627\/revisions\/10381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9629"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=9627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=9627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=9627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}