How to Prepare Yummy Paan E Bahaar

Without fail cooking ultimate Paan E Bahaar easy, delicious, practical.

Good Evening every body, at this time you get present recipe Paan E Bahaar with 25 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 13 stages of easy cooking Paan E Bahaar.

Ingredients all Paan E Bahaar

1. Prepare : Gulkand custard.

2. Prepare 1 1/2 cups : milk.

3. Prepare 100 gms : gulkand.

4. Needed as needed : Pink gel food color (add till you get the desired color).

5. Needed 3-5 drops : Rose Flavour/essence.

6. Needed 2 tsp : Corn flour.

7. Needed 1 tbsp : Condensed milk.

8. Needed : Pan flavour jelly.

9. Prepare 2 : Mitha paans.

10. Needed 1 : Paan / Betel leaf.

11. Prepare 3/4 cup : water.

12. Needed 1 tbsp : sugar.

13. Prepare 1/8 tsp : Paan Flavour saunf/fennel seeds.

14. Needed 3/4 tsp : agar agar powder.

15. Prepare : Whipped Cream in Kesar kulfi flavour.

16. Prepare 50 gms : whipping cream (non dairy).

17. Prepare pinch : saffron.

18. Prepare 2-3 drops : Cardamom flavour.

19. Needed 2-3 drops : Rose flavour.

20. Needed : For garnishing.

21. Needed as needed : Pistachios slivers.

22. Needed handful : Almond slivers.

23. Prepare 2 tsp : Soaked saffron.

24. Needed 3 tsp : Fresh /Dried rose petals.

25. Prepare 3 tsp : Edible Gold/ silver leaf (optional).

If all ingredients Paan E Bahaar it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Paan E Bahaar

1. Mix the gulkand to warm milk and let it soak for about an hour. Then put on the flame and start heating the milk and once it boils, simmer it for 5 minutes on low medium flame..

2. Then strain it through a sieve and discard the gulkand rose petals. Now in the same pan pour back the milk and keep aside about 1/4 cup of gulkand milk seperately and bring it to room temperature..

3. Cook the milk on low-medium flame, keep stirring, add 2-3 drops of rose essence and pink food color till you get a desired color, cook for 5 minutes..

4. After that add the condensed milk and cook for another 3 minutes or so, make a slurry of the cornfour with the cooled down gulkand milk, add it to the milk in the pan and stir quickly so that no lumps form. In two to three minutes, the milk will thicken, immediately pour it into the 2 glasses (try to divide it equally with the eye measurements),and tap it (on a thick cloth base so that the glass doesn't break) so that it spreads evenly and is levelled..

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6. Cover it with a cling/ shrink wrap (touching the surface of the custard so that no skin develops) and chill it in the fridge overnight. Measure whipping cream and to that add a pinch of saffron strands and mix. Let the saffron steep in the cream to produce the lovely Kesar color, keep it in the fridge overnight..

7. Grind the mitha paan, paan leaf with 1/2 cup water and strain it. With 1/4 cup water rinse the mixie jar and strain it..

8. Add paan flavour, sugar and mix it and pour it in a non- stick pan, add the agar agar powder while it's still at room temperature* and mix with the spatula. Put on the flame and cook for almost 6-8 minutes on low flame, it will reduce and thicken and starts to form jelly. Put off the flame immediately and pour it on top of the chilled and set pink Gulkand custard……and tap it immediately (on a thick cloth base so that the glass doesn't break) before it sets. Keep it in the fridge to firm..

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10. Due to agar agar it doesn't take much time to firm up. Keep it for an hour in the fridge to chill. Now whip the saffron infused cream, add rose and cardamom flavours after a minute of whipping, it hardly takes 5 minutes to whip it into stiff pick. Once done, put the whipped cream in a piping bag with the nozzle of your choice and decorate it as you like. Garnish with pistachio, almond, dried rose petals, soaked saffron strands and edible gold leaf and keep it in the fridge & serve chill..

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13. Note:* Do not add agar agar to warm/ hot liquid, it will form lumps and will not mix with the liquid..

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