Wednesday, 10 September 2014




½ no
Paan leaves / Betel leaves
6 nos
Green food colour (optional)
1 drop
Meetha gulkand paan mix  (excluding betel nuts)  OR all the below ingredients
For 2 paans      OR
Sugar coated Saunf / fennel seeds
1 tsp
Dhana daal
½ tsp
Gulkand / rose petals jam
2 tbsp
Elaichi / cardamom pods
2 nos
Tutti fruity
1 tsp
Candied cherries
2 nos
Desiccated coconut
2 tsp



1.        Blend the basic ice cream till creamy.

2.       In a grinding jar grind to a smooth consistency 2 roughly torn paan leaves  (discard the stem)and the maghai meetha paan mix obtained from your local paan wala. Make sure to instruct him not to put in the betel nuts.

3.       Otherwise you can use all the remaining ingredients listed below except the tutti frutti and cherries, but a trip to the paan wala sure eases things out for you.

4.       Add a little melted basic ice cream in case the mix is too sticky to grind in the jar.

5.       Pour the mix into the creamy ice cream base. Stir it with a spoon.

6.       Now add in 2 finely shredded paan leaves, tutti frutti and stir.

7.       I forgot to add green food colour but you can add a drop if you want to get pale green shade.

8.       Cover with a plastic sheet and put on a tight fitting lid.

9.       Chill freeze for 6 – 7 hours.

10.   Serve scoops garnished with a little gulkand and cherries on a bed of betel leaves.

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