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.