Betel Leaves Rice Pudding with Biscuit Crumble (Paan Kheer)

The 200th post! Yes, a journey that we @breakandbinge have truly enjoyed. The one where we learnt so many things, while giving back to you all our best loved food, art, travel and event ideas! The one where we made so many great new friends (you know who you are!) that we had never imagined we would! The one full of constant learning, seeing inspiring great work around everyday and the one that boosts all our energy a thousand times bigger – thank you from the bottom of our hearts! This one journey has given us as much appreciation as the constructive feedback and as much love as it has grown our learning attitude & amplified our hunger that we don’t feel anything but a strong inner scream telling us “#WorkHarder”

To celebrate this #200thpost milestone, here’s us sharing a unique fusion dessert from the sweet corner of @breakandbinge (Indians like to celebrate all the milestones and happy moments with something sweet/dessert!) – Paan Kheer / Betel Leaves Rice Pudding with Biscuit Crumble

Ingredients:

  • 1 liter whole milk (full toned milk)
  • 1/2 cup rice (preferably basmati)
  • 2-3 tbsp sugar (per taste)
  • 1 tsp cardamom powder
  • Thinly sliced dry fruits – cashew, almonds, pistachio
  • 2-3 paan leaves (betel leaves) – take as per the strength of betel flavor required
  • 2-2.5 tbsp gulkand (rose petal preserve)
  • 1 tsp fennel seeds
  • 1 tsp coloured sprinklers
  • 4-5 biscuits (digestive)
  • 1 tbsp rose syrup or roohafza
  • A dash of butter (to bind the crumble)

Procedure:

  • Kheer / Rice pudding
    • Soak fully washed rice in water at least for 30-40 min before using
    • Put milk to boil. Always pour a tbsp of water at the bottom of the pan before pouring milk to avoid it getting stuck and burnt while on flame
    • After 2-3 boils are done, add soaked rice to it and let it cook on a medium flame until a boil comes or until is thickened enough (the quantity of milk will reduce by one third at least). Add sugar and mix well. Bring to another boil
    • Put it to cool in room temperature and add the chopped nuts to it. Let it refrigerate for 20-25 min
  • Betel leaves mixture
    • Prepare betel leaves mix for adding in the kheer by mixing 1.5 (or 2.5 leaves, depending on the flavor needed), gulkand, fennel seeds. Use milk or water to blend if the paste is too thick
    • Add this mixture to kheer and mix well
    • Leave some leaves, gulkand, fennel seeds for garnishing in the end
  • Biscuit crumble
    • Coarsely grind biscuits and bind the mixture with a few drops of butter. Add rose syrup in it to give rose flavour and sweetness
  • Assembly
    • Place the crumble at the bottom and press well
    • Add paan kheer on top
    • Drizzle a few drops of rose water on the side for added glam
    • Top garnish with chopped betel leaves mixed with gulkand, fennel seeds and coloured sprinklers (just like how you eat in a pan!)
    • Chill well before serving!

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