Recipe:
Preparation time: 15 mins
Cooking time: 10 mins
Ingredients:
Fresh cream - 500 ml
Sugar (fine grain) - 75 ml
Gelatine - 15 gm
Betel leaf - 10 cup
Betel nut mixture, supari minture - 1 tbsp
Kewra water - 2 tsp
Gulkand - 25 gm
Method:
- Soak gelatin with equal amount of cold water in a bowl and keep aside.
- Pour the cream in a pan and bring it to a boil.
- Remove from heat and add sugar and kewra water.
- Let it rest till warm.
- In the meantime, put the betel leaf in a blender and add 2 ice cubes.
- Make a puree but ensure it does not turn brown.
- Heat the gelatin in a pan over a fire or in a microwave till it turns liquid.
- Add it to the warm cream.
- Add the betel leaf puree and supari.
- Pour the mixture in a mould of your choice and refrigerate for 2 hours.
Then, demould and serve topped with some gulkand.
Remember, intensity of kewra water differs from one brand to another, so use according to its strength.
You can find gulkand in a grocery store or paanshop.
Sugar (fine grain) - 75 ml
Gelatine - 15 gm
Betel leaf - 10 cup
Betel nut mixture, supari minture - 1 tbsp
Kewra water - 2 tsp
Gulkand - 25 gm
Method:
- Soak gelatin with equal amount of cold water in a bowl and keep aside.
- Pour the cream in a pan and bring it to a boil.
- Remove from heat and add sugar and kewra water.
- Let it rest till warm.
- In the meantime, put the betel leaf in a blender and add 2 ice cubes.
- Make a puree but ensure it does not turn brown.
- Heat the gelatin in a pan over a fire or in a microwave till it turns liquid.
- Add it to the warm cream.
- Add the betel leaf puree and supari.
- Pour the mixture in a mould of your choice and refrigerate for 2 hours.
Then, demould and serve topped with some gulkand.
Remember, intensity of kewra water differs from one brand to another, so use according to its strength.
You can find gulkand in a grocery store or paanshop.
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