Paan kheer | Paan phirni recipe – Paan flavored phirni recipe – North Indian style rice kheer, flavored with paan leaves and Gulkand, a perfect dessert for parties and get together.
Usually Paan shots | beeda will be served towards the end of each meal in a restaurant meal or in weddings. I usually take paan ladoo or paan shots or beeda, when I go for potluck. After trying out a delicious paan ice cream in a restaurant in Chennai, I tried that too and posted it on Jeyashris kitchen.
Phirni is a popular dessert of India made with rice milk and sugar as main ingredients. I have posted Phirni recipe and also mango phirni recipe in Jeyashris kitchen. Also, we have a no-sugar-added dates phirni recipe too. Unlike Singapore, here we don’t get Paan leaves | vethalai in markets so easily. Even for festivals, we don’t get it in Indian shops. I just started growing it at home a few days back.
I got this idea of making paan kheer and got few tender tiny leaves from my friend’s terrace garden. The kheer | phirni turned out so well. We all enjoyed this after a Biryani meal and it was super refreshing. So if you have Paan leaves left after pooja | festival, go ahead and make this Paan phirni.
Check out our interesting recipes using paan leaves
Paan phirni recipe
Paan kheer | Paan phirni recipe
Ingredients
- 5 small paan leaves
- 1 litre milk
- ¼ cup basmati rice
- 2 tbsp Gulkand optional
- 1/3 cup sugar
Instructions
- Wash and soak the basmati rice for 20 minutes.
- Drain the water and make this into a smooth paste.
- In a heavy bottomed pan add the milk.
- Once it is hot, add the ground rice paste.
- Ensure the rice paste is not very thick, it should be flowy like dosa batter.
- Stir the milk well, else it should may form lumps.
- Let this cook in a medium low flame.
- Keep stirring.
- Meanwhile let’s grind the paan leaves and gulkand. If not adding gulkand grind the sugar along with this.
- In a mixie jar add the paan leaves and gulkand.
- I used homegrown leaves and it was tiny ones.
- If using store bought ones, which are big, add 2 leaves.
- Grind this into a paste, you can add little water.
- Once the milk starts getting thicker, like a porridge consistency, switch off the stove.
- Add the paan gulkand mixture to this.
- Add sugar, I added 1/3 cup sugar but if you want little extra sweetness or if you are not adding gulkand add little more sugar.
- Mix well.
- Paan kheer | paan phirni is ready .
- Serve chilled.
- You can garnish with tutti Frutti or some chopped nuts.
Notes
- Instead of grinding the rice, you can cook the soaked rice in the milk as how we do for Chawal ki kheer
- Paan phirni tastes best when served chilled.
- Wash and soak the basmati rice for 20 minutes.
- Drain the water and make this into a smooth paste.
- In a heavy bottomed pan add the milk.
- Once it is hot, add the ground rice paste.
- Ensure the rice paste is not very thick, it should be flowy like dosa batter.
- Stir the milk well, else it should may form lumps.
- Let this cook in a medium low flame.
- Keep stirring.
- Let this cook for 20 minutes.
- Meanwhile let’s grind the paan leaves and gulkand. If not adding gulkand grind the sugar along with this.
- In a mixie jar add the paan leaves and gulkand.
- I used homegrown leaves and it was tiny ones.
- If using store bought ones, which are big, add 2 leaves.
- Grind this into a paste, you can add little water.
- Once the milk starts getting thicker, like a porridge consistency, switch off the stove.
- Add sugar, I added 1/3 cup sugar but if you want little extra sweetness or if you are not adding gulkand add little more sugar.
- Mix well.
- Add the paan gulkand mixture to this.
- Mix well.
- Paan kheer | paan phirni is ready .
- Serve chilled.
- You can garnish with tutti Frutti or some chopped nuts.
