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 tbsp gulkand
6 paan leaves
¼ tsp rose water
1 can condensed milk
3 tbsp milk powder
¼ tsp 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 tbsp 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
Ingredients
- 15 oz ricotta whole milk
- 3 tbsp gulkand
- 6 paan leaves
- ¼ tsp rose water
- 1 can condensed milk
- 3 tbsp milk powder
- ¼ tsp fennel seeds
- Green food color
- Tutti frutti + extra
- Gulkand for topping
Instructions
- Blend condensed milk, 2 tbsp 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