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Paan Bahar Kheer (Betel Leaves Pudding)

Paan Bahar Kheer (Betel Leaves Pudding) Recipe

Paan Bahar Kheer (Betel Leaves Pudding) Recipe

Virendra Kaur

Virendra Kaur

The speciality of Paan Bahar Kheer lies in its unique blend of sweet and savoury flavors. The betel leaves, along with c ... Read More

Cooking Time

Cooking Time

45

Meal Type

Meal Type

Dessert

Difficulty

Recipe region

Uttar Pradesh

Ingredients For Paan Bahar Kheer (Betel Leaves Pudding) Recipe

  • 1 tbsp ghee

  • 2-3 betel leaves

  • 1.5 tbsp gulkand

  • 2 pinch cardamon

  • 1/3 cup cashew nuts

  • 3/4 cup sweetened condensed milk

  • 3/4 cup khoya

  • Sugar (according to taste)

  • 1 cup water

  • 1/3 cup soaked rice

  • 2.5 cup +1/4 cup milk(divided)

How to make Paan Bahar Kheer (Betel Leaves Pudding) Recipe?

  1. Wash and clean the betel leaves. Remove the veins and tear into small pieces.
  2. Heat ghee in a pressure cooker. Add the soaked rice and fry for 3-4 mins.
  3. Grind with 1/4 cup milk and keep aside(we don't want a thick paste). Wash and soak the rice for 1-2 hrs. Strain to remove excess water.
  4. Add 1/3 cup water, half of the milk(250 ml), sugar and cashew nuts in the cooker. Close the lid and cook for 3-4 whistles.
  5. Remove from flame and open the lid as soon as the steam escapes. Use a heavy spoon to whisk the ingredients and try to break down the rice grains.
  6. Add the remaining milk(250 mto pressure cooker along with 1/4 cup water. Close lid and cook for another 2-3 whistles.
  7. Remove from flame and allow steam to escape. Open the lid and put it back on flame.
  8. Add crumbled khoya, condensed milk and cardamon. Stir continously till khoya dissolves and mixture becomes thick.
  9. Switch off the flame stir in gulkand. Mix well.
  10. Add the betel leaf mixture in parts, building up the flavour till you get it right. Refrigerate it for 2-3 hrs.
  11. Serve and enjoy