Step-by-Step Guide to Prepare Favorite Paan E Bahaar

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, paan e bahaar. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Paan E Bahaar is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Paan E Bahaar is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook paan e bahaar using 25 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Paan E Bahaar:

1. Take Gulkand custard
2. Prepare 1 1/2 cups milk
3. Prepare 100 gms gulkand
4. Take as needed Pink gel food color (add till you get the desired color)
5. Make ready 3-5 drops Rose Flavour/essence
6. Get 2 tsp Corn flour
7. Prepare 1 tbsp Condensed milk
8. Get Pan flavour jelly
9. Make ready 2 Mitha paans
10. Prepare 1 Paan / Betel leaf
11. Get 3/4 cup water
12. Make ready 1 tbsp sugar
13. Take 1/8 tsp Paan Flavour saunf/fennel seeds
14. Make ready 3/4 tsp agar agar powder
15. Prepare Whipped Cream in Kesar kulfi flavour
16. Prepare 50 gms whipping cream (non dairy)
17. Take pinch saffron
18. Take 2-3 drops Cardamom flavour
19. Make ready 2-3 drops Rose flavour
20. Take For garnishing
21. Get as needed Pistachios slivers
22. Take handful Almond slivers
23. Make ready 2 tsp Soaked saffron
24. Get 3 tsp Fresh /Dried rose petals
25. Get 3 tsp Edible Gold/ silver leaf (optional)

Instructions to make Paan E Bahaar:

1. Mix the gulkand to warm milk and let it soak for about an hour. Then put on the flame and start heating the milk and once it boils, simmer it for 5 minutes on low medium flame.
2. Then strain it through a sieve and discard the gulkand rose petals. Now in the same pan pour back the milk and keep aside about 1/4 cup of gulkand milk seperately and bring it to room temperature.
3. Cook the milk on low-medium flame, keep stirring, add 2-3 drops of rose essence and pink food color till you get a desired color, cook for 5 minutes.
4. After that add the condensed milk and cook for another 3 minutes or so, make a slurry of the cornfour with the cooled down gulkand milk, add it to the milk in the pan and stir quickly so that no lumps form. In two to three minutes, the milk will thicken, immediately pour it into the 2 glasses (try to divide it equally with the eye measurements),and tap it (on a thick cloth base so that the glass doesn't break) so that it spreads evenly and is levelled.
6. Cover it with a cling/ shrink wrap (touching the surface of the custard so that no skin develops) and chill it in the fridge overnight. Measure whipping cream and to that add a pinch of saffron strands and mix. Let the saffron steep in the cream to produce the lovely Kesar color, keep it in the fridge overnight.
7. Grind the mitha paan, paan leaf with 1/2 cup water and strain it. With 1/4 cup water rinse the mixie jar and strain it.
8. Add paan flavour, sugar and mix it and pour it in a non- stick pan, add the agar agar powder while it's still at room temperature* and mix with the spatula. Put on the flame and cook for almost 6-8 minutes on low flame, it will reduce and thicken and starts to form jelly. Put off the flame immediately and pour it on top of the chilled and set pink Gulkand custard……and tap it immediately (on a thick cloth base so that the glass doesn't break) before it sets. Keep it in the fridge to firm.
10. Due to agar agar it doesn't take much time to firm up. Keep it for an hour in the fridge to chill. Now whip the saffron infused cream, add rose and cardamom flavours after a minute of whipping, it hardly takes 5 minutes to whip it into stiff pick. Once done, put the whipped cream in a piping bag with the nozzle of your choice and decorate it as you like. Garnish with pistachio, almond, dried rose petals, soaked saffron strands and edible gold leaf and keep it in the fridge & serve chill.
13. Note:* Do not add agar agar to warm/ hot liquid, it will form lumps and will not mix with the liquid.

So that’s going to wrap this up for this special food paan e bahaar recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!