Paan Kalakand | Paan burfi

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Meeta pan kalakand

Meetha paan is a popular South Asian digestive treat made with betel leaves and various sweet ingredients, including fennel seeds, and sweetened syrups. It's known for its unique blend of flavors and is often consumed as an accompaniment to meals. Flavorful kalakand with paan taste is so addictive. Perfect for Diwali and party sweets.

Betel leaves for milk burfi

I only get dark green betel leaves here in the USA. Hence, I always use them. Adjust condensed milk and paan according to your taste.

Condensed milk - tips

Always use room-temperature condensed milk as it helps with easy binding. If you are using condensed milk stored in the fridge, keep it at room temperature, then use it.

ricotta cheese

use whole-fat ricotta cheese. You can whisk well or pulse once

topping suggestions

Any meeta paan stuffing works best. I have used tutti frutti and gulkand. You can use nuts, dates, or any other flavor of your choice.

Is it a firm paan kalakand

No, it is soft and melt-in-mouth North Indian-style kalakand. If you prefer firm burfi  use almond powder or coconut powder

How long should I cook

Over-cooked kalakand will turn chewy, for perfect soft betal leaves burfi avoid overcooking. Cook till it turns non-sticky.

Can I cut immediately?

No, always refrigerate for 3 hours till it turns firm, then cut.

This recipe is inspired by cookwithmanali

Ingredients

15 oz ricotta (whole milk)

3 tablespoon gulkand

6 paan leaves

¼ teaspoon rose water

1 can condensed milk

3 tablespoon milk powder

¼ teaspoon fennel seeds

Green food color

Tutti frutti + extra

Gulkand for topping

How to make paan kalakand with step-by-step pictures

• Blend condensed milk, 2 tablespoon gulkand, paan leaves, fennel & rose water.

• Pulse ricotta till smooth & add to pan.

• Mix in milk powder & green color.

• Cook till it boils, then add the remaining gulkand.

• Stir till thick and non-sticky

• Spread in a parchment-lined tray.

• Top with tutti frutti & gulkand.

• rest in fridge for 3 hrs, cut & enjoy

paan kalakand

paan burfi

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Ingredients

• 15 oz ricotta whole milk
• 3 tablespoon gulkand
• 6 paan leaves
• ¼ teaspoon rose water
• 1 can condensed milk
• 3 tablespoon milk powder
• ¼ teaspoon fennel seeds
• Green food color
• Tutti frutti + extra
• Gulkand for topping

Instructions

• Blend condensed milk, 2 tablespoon gulkand, paan leaves, fennel & rose water.
• Pulse ricotta till smooth & add to pan.
• Mix in milk powder & green color.
• Cook till it boils, then add the remaining gulkand.
• Stir till thick and non-sticky
• Spread in a parchment-lined tray.
• Top with tutti frutti & gulkand.
• rest in fridge for 3 hrs, cut & enjoy

Video

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