Gulkand Paan Rasmalai — bright and perfect for Holi, this spring dessert features floral notes from rose and paan leaves! Topped with chopped pistachios, rose petals, and rose syrup, this is the ultimate dessert to entertain with this Holi!
WATCH HOW TO MAKE GULKAND PAAN RASMALAI:
We’ll start by tearing our paan leaves and blending that along with gulkand, ice, and water. Now, bring your milk up to a boil on medium heat. Strain your paan mixture and gently add this in, along with condensed milk for that sweetness.
Give this a gentle stir and let it simmer along with some elaichi (cardamom) and crushed pistachios for a few more minutes before letting it cool.
Wash and gently squeeze your rasgullas in ice water before adding them to the milk. This will ensure that they absorb all the milk and remain super soft.
Top this off with some chopped pistachios and almonds, some pistachio powder and we ready to serve our decadent rasmalai. Chill these in the fridge before serving.
I like serving them in mini martini glasses. Garnish these off with some rose petals and rose syrup and you’ve got the perfect spring dessert that everyone is going to love! Enjoy!
If you like this, please try my other recipes:
- Nawabi Corn Kebabs
- Cheese Corn Balls
- Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
- Masala Stuffed Peppers
Gulkand Paan Rasmalai — bright and perfect for Holi, this spring dessert features floral notes from rose and paan leaves! 🌱🌷 Topped with chopped pistachios, rose petals, and rose syrup, this is the ultimate dessert to entertain with this Holi! 😍
- 2-3 betel leaf (paan leaves) , torn
- 3 tbsp rose petal preserve (gulkand)
- 2 cubes ice
- 2 tbsp water or milk , to blend
- 1 can rasgulla , store bought, 14-16 pieces
- 5 cups milk
- 1/4 cup condensed milk
- 1/2 tsp cardamom powder
- pistachio , slivered
- almonds , slivered
- 2 tsp pistachio powder , with 7-8 strands of saffron
- mixed nuts
- dried rose petals
- red rose syrup
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First, in a blender, add in the paan leaves, gulkand, ice, and water or milk. Blend until you have a smooth liquid.
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Then, in a heavy bottom pan, heat the milk on low flame. Keep stirring the milk continuously.
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In 7-8 minutes when the milk comes to a boil and starts to thicken, add in the paan and gulkand mixture, making sure to strain it using a strainer. Also, add in condensed milk, cardamom powder and pistachio powder. Adjust the sweetness with condensed milk according to your taste.
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Boil the milk for another 7-8 more minutes and then turn off the stove.
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Transfer this to a large bowl which is deep enough to dip in the rasgullas.
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Let it cool down for 10 minutes. The milk should be warm, it should not be cold.
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Prepare 2 large bowls. In one add ice water and in the other, add your rasgullas with the sugar syrup discarded.
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Take one rasgulla and wash it with ice water and lightly squeeze out the sugar syrup. This will make it nice and fluffy. Put it into the bowl containing the milk prepared above. Repeat this with the rest of the rasgullas. Change the ice water when it becomes cloudy.
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Garnish it with pistachios, almonds and more pistachio powder. Chill the bowl with the rasmalai (milk and rasgullas) in the fridge for 4-5 hours. Your Gulkand Paan Rasmalai is ready.
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I like serving them in mini martini glasses. Garnish them with some nuts, dried rose petals and rose syrup, enjoy!
Recipe Video
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Will make for my holi party. Pl share thr link for mini martini glasses. Thanks
you’d love this for sure! so sorry, I don’t have any link for the glasses