Paan Rasmalai | Betel Leaf Rasmalai | Unique Indian Fusion Dessert | Paan Flavoured Sweet
Delicate and creamy rasmalai infused with the rich, aromatic essence of paan, creating a dessert that is both traditional and refreshingly unique. Soft, spongy paneer dumplings soak up a luscious, saffron-kissed milk infused with betel leaf, cardamom, and a hint of rose, delivering a perfect balance of sweetness and indulgence. Every bite is a fusion of heritage and innovation, making this paan rasmalai an unforgettable treat for special occasions or simply to satisfy a sweet craving.
Preparation Time
15 minutes
Refrigeration Time
1 hour
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 6 rasgullas
- ½ Cup Cold Milk
- 1 tbsp sugar
- Pinch of cardamom powder
- 5 Betel leaves
- 1 tsp Desiccated Coconut
- 1 tbsp Rose Syrup
- ½ tsp Fennel seeds
- 5 Betel leaves
- 1 tsp Desiccated Coconut
- 1 tbsp Rose Syrup
- ½ tsp Fennel seeds
For the Paan Milk
Other ingedients
Other ingedients
METHOD
- In a pan heat milk and add in sugar and let it boil.
- Add in cardamom powder. Boil until it reduces and thickens up.
- Once done, let it cool down.
- Transfer to a blender along with torn betel leaves, desiccated coconut, rose syrup and fennel seeds.
- Blend until smooth.
- Remove the excess sugar syrup from the rasgullas and flatten them slightly.
- Once done, carefully remove the rasgullas and transfer them to a flat bowl.
- Pour in the cold paan Rasmalai milk.
- Let this sit in the fridge for about 1 ½ hour before serving.
- Serve cold.
