by Tarla Dalal
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A digestive dessert. All the goodness of ice-cream flavoured with paan. Look for all the ingredients in your neighbourhood pan shop.
- Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside.
- Deseed and finely chop the kharek.
- Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.
- Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
- Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
- Add the sugar and simmer for 5 minutes.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
- Remove from the fire and allow it to cool completely.
- Add the paan flavouring mixture and cream to the milk.
- Mix well and pour into a shallow dish.
- Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
- Add the menthol and mix well.
- Freeze again until firm. Scoop and serve.
- Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant.
- It is available at most grocery stores and paan vendors.
- The ice-cream mixture has to be chilled before you add the paan mixture as it may curdle because of the lemon juice.
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