Profile Image
Winner

VOTE & SHARE

Let your favorite Recipe win
VOTE NOW

Paan Bahar Kheer (Betel Leaves Pudding) By Virendra Kaur

Winner - India’s 50 Best Viewers Edition

Virendra Kaur
The speciality of Paan Bahar Kheer lies in its unique blend of sweet and savoury flavors. The betel leaves, along with cardamom and gulkand, lend a distinct earthy and floral aroma, while the condensed milk and khoya provide creamy sweetness. Cashews add a delightful crunch, and the rice base ensures a comforting texture. This dessert is sure to tantalize your taste buds with its unexpected but harmonious combination of ingredients.

Serves3-4

Cooking Time45

Meal TypeDessert

View step by step

INGREDIENTS

  • 1 tbsp ghee
  • 2-3 betel leaves
  • 1.5 tbsp gulkand
  • 2 pinch cardamon
  • 1/3 cup cashew nuts
  • 3/4 cup sweetened condensed milk
  • 3/4 cup khoya
  • Sugar (according to taste)
  • 1 cup water
  • 1/3 cup soaked rice
  • 2.5 cup +1/4 cup milk(divided)

PREPARATION

  1. 1

    Wash and clean the betel leaves. Remove the veins and tear into small pieces.

  2. 2

    Heat ghee in a pressure cooker. Add the soaked rice and fry for 3-4 mins.

  3. 3

    Grind with 1/4 cup milk and keep aside(we don't want a thick paste). Wash and soak the rice for 1-2 hrs. Strain to remove excess water.

  4. 4

    Add 1/3 cup water, half of the milk(250 ml), sugar and cashew nuts in the cooker. Close the lid and cook for 3-4 whistles.

  5. 5

    Remove from flame and open the lid as soon as the steam escapes. Use a heavy spoon to whisk the ingredients and try to break down the rice grains.

  6. 6

    Add the remaining milk(250 mto pressure cooker along with 1/4 cup water. Close lid and cook for another 2-3 whistles.

  7. 7

    Remove from flame and allow steam to escape. Open the lid and put it back on flame.

  8. 8

    Add crumbled khoya, condensed milk and cardamon. Stir continously till khoya dissolves and mixture becomes thick.

  9. 9

    Switch off the flame stir in gulkand. Mix well.

  10. 10

    Add the betel leaf mixture in parts, building up the flavour till you get it right. Refrigerate it for 2-3 hrs.

  11. 11

    Serve and enjoy.