Paan Kheer with Gulkand Cashew Crumble
Chilled paan-flavored rice kheer topped with a baked gulkand cashew crumble. Gulkand replaces rose syrup in the crumble and at serve for one cohesive rose-petal sweetness.
Ingredients
For the paan kheer
- ⅓ cup (65 g) basmati rice
- 1 tsp ghee
- 4 to 5 whole green cardamom pods, lightly cracked
- 4 cups (1 L) whole milk
- 3 large betel (paan) leaves, or 2 medium leaves for milder flavor
- 2 tbsp gulkand (rose petal preserve)
- ¼ cup plus 4 tbsp whole milk, for blending the paan puree
- 3 tbsp sugar, or to taste
- 1 to 2 tbsp chopped cashews and almonds, optional
- 1 to 2 drops mint essence, optional
For the gulkand cashew crumble
- 4 tbsp all-purpose flour
- 1 tbsp sugar
- 1 tbsp unsalted butter, melted
- 1 to 2 tbsp gulkand
- 2 tbsp chopped cashews
To serve
- 2 to 3 tbsp gulkand thinned with 1 to 2 tbsp warm milk, for streaking glasses
Instructions
Prep the rice
- Soak basmati rice in water for 20 to 30 minutes. Drain well.
Cook the kheer
- Heat ghee in a heavy-bottom pan on medium heat. Add drained rice and cracked cardamom. Sauté 1 to 2 minutes until fragrant.
- Pour in 4 cups milk and stir. Bring to a boil on medium-high heat, then reduce heat and simmer about 25 minutes, stirring often, until the kheer thickens.
Make the paan puree
- While the milk simmers, blend betel leaves, 2 tbsp gulkand, and the ¼ cup plus 4 tbsp milk until smooth. Use room-temperature or cold milk from the measured amount, not boiling milk from the pan.
Finish the kheer
- Stir the paan puree into the thickened kheer. Add sugar to taste (gulkand is sweet, so start with less if your brand is sugary). Simmer 7 to 8 minutes more, stirring.
- Add chopped nuts and mint essence if using. Remove from heat and cool. Refrigerate at least 4 hours, preferably overnight.
Bake the crumble
- Preheat oven to 375°F (190°C). Mix flour and sugar in a bowl. Rub in melted butter with your fingertips until crumbly. Let cool 1 minute, then work in gulkand and cashews until the mix resembles coarse crumbs.
- Spread on a parchment-lined baking sheet. Bake 12 to 15 minutes until edges turn golden. Cool completely on the tray, then break into large shards (not fine dust).
Assemble and serve
- Stir gulkand with a little warm milk until loose enough to streak. Add a thin streak to the bottom of each serving glass. Fill with chilled paan kheer. Top with crumble just before serving.
Notes
Use 2 medium paan leaves instead of 3 large if you want a gentler betel flavor.
Do not blend paan with boiling milk; it can curdle. Blend with cold or room-temperature milk from the recipe, then pour into the simmering kheer.
Cook kheer up to 2 days ahead; add crumble within an hour of serving so it stays crunchy.
Store leftover kheer covered in the refrigerator up to 2 days. Crumble shards keep in an airtight container up to 2 days but soften over time.
Tried this recipe?Let us know how it was!