Gulkand Paan Rasmalai
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! 😍
Ingredients
For Blending:
- 2-3 betel leaf (paan leaves) , torn
- 3 tbsp rose petal preserve (gulkand)
- 2 cubes ice
- 2 tbsp water or milk , to blend
Rasmalai:
- 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
Garnish:
- mixed nuts
- dried rose petals
- red rose syrup
Instructions
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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!