Paan Blancmange (Gluten-Free)

Paan Blancmange is a creamy and luscious eggless milk pudding flavored with paan (betel leaf). It is a delicious, festive dessert every paan lover must try. The paan syrup can be made ahead and will keep in the refrigerator for about two weeks.

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Recipe

Paan Blancmange

(Makes 4-6 servings)

Ingredients

For the Paan Syrup - 
3 fresh Kolkata paan leaves, torn into pieces 
2 tbsp rose petal jam (gulkand)
1 tbsp fennel seeds (saunf)
3/4 cups water, divided
4 green cardamom pods (chat elaichi)
1/2 cup sugar 
2 drops green food color (optional)
1 tsp rose water(gulab jal)
1 tsp lemon juice 

For the Blancmange -
3 cups whole milk, divided
1/4 cup cornflour 
6 tbsp paan syrup (recipe below)

To Garnish -
6 tbsp whipped cream
1 tbsp slivered pistachios
2 tsp dried rose petals

Method

For the Paan Syrup - 
Soak the fennel seeds and cardamom pods in 1/4 cup of water for an hour. Transfer to a blender, add the paan leaves, rose petal jam and blend until smooth. 

In a heavy based saucepan, combine the sugar with the remaining 1/2 cup of water. Bring to a boil over medium-low heat. Add the paan mixture and green food color, if using. Cook for 10-12 minutes, stirring frequently until the mixture thickens. Turn off the heat, stir in the rose water and lemon juice. Set the paan syrup aside to cool.

For the Blancmange - 
Combine 1/2 cup milk with the cornflour and stir well to dissolve. 

Pour the remaining milk into a heavy-based saucepan and bring to a gentle simmer over medium-low heat.

Stir the cornflour slurry once more and add to the warm milk. Using a wire whisk, stir the mixture continuously for 5-7 minutes or until the milk thickens to a custard-like consistency. Turn off the heat. 

Mix in 6 tbsp of the prepared paan syrup and whisk well to combine. 

Pour the blancmange mixture into 6 dessert bowls and cool to room temperature. Then cover with foil and refrigerate until set (at least 4-6 hours). 

Serve the chilled paan blancmange garnished with a dollop of whipped cream, some slivered pistachios and dried rose petals.