Paan Kheer with Rose Cashew Crumble

Enjoy the flavors of meetha paan in this delectable Paan Kheer!

Topped with rose cashew crumble, these make pretty festive dessert.

paan kheer served in small glass bowls kept over paan leaves

I love playing with the flavors of paan (betel leaves) to incorporate them into desserts.

If you have been around here for a while, you would surely know that!

My Paan Coconut Ladoo are always a big hit during the Diwali time.

And since I can’t have enough of paan, I thought of making yet another dessert with the same flavors.

This time in the form of kheer! This Paan Kheer is a delicious twist on your regular rice kheer.

If you love the flavors of meetha paan, you are sure to love this kheer.

To make the kheer most festive, I topped it with a rose cashew crumble.

That not only makes it look prettier, it also adds to the flavor and texture of the kheer.

This Paan Kheer

✔ is a fun twist on the regular kheer

✔ makes a fun festive dessert

✔ great for festive parties & potlucks

✔ has a sweet refreshing flavor

✔ easy to make!

To make this kheer, you start like you would start making regular rice kheer.

Soak the rice for some time and then add it to a pan with milk.

To make the kheer paan flavored, we add a paste of paan leaves and gulkand (rose petal preserve) to the rice and milk mixture.

I used 3 large paan leaves here and I have to say, it gave the kheer quite a strong paan flavor.

If you are not a fan of strong paan flavor, use 2 medium size paan leaves. That should be good enough.

Other than the paan leaves and gulkand, I also added some mint essence to give the kheer that refreshing flavor.

You could also add coconut or even dates would be nice here.

Since gulkand is quite sweet on its own, you don’t need to add a ton of sugar to the kheer.

spoon placed inside a glass of paan kheer

To give this kheer a twist, I made a simple rose cashew crumble.

For that I added some flour, sugar and butter to a bowl and then mixed in rose syrup and cashews and baked it.

First time I made it, I burnt the crumble and crushed it completely.

So next time around, I didn’t break it into small pieces.

Let the crumble cool down once you take it out of the oven and then break it into large pieces.

That gives much more texture to the kheer!

Serve it warm or cold? Personally, I love this paan kheer chilled.

I prefer refrigerating for 4 hours at least or even overnight.

You can easily make this kheer in advance, refrigerate it and then top with the crumble just before serving.

 

Method

Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.

1- Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).

2- Add in 1 liter milk and stir.

3- Let it come to a boil on medium high heat.

4- In the meanwhile puree paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender) . Set it aside.

step by step picture collage of making paan kheer

5- Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.

It will thicken after 25 minutes, now add the prepared paan puree.

6- Also add the sugar. Since gulkand is sweet, 3 tablespoons of sugar was good for me here. You can add more or less.

7- Stir and simmer the kheer for 7 to 8 more minutes.

8- Also add the nuts if using and mint essence. Remove pan from heat.

step by step picture collage of making paan kheer

9- To make the crumble- in a large bowl, mix together flour with sugar and then add melted butter to it.

10- Mix with your hands to mix it all together. Also pre-heat oven to 375 F degrees.

11 & 12- Then add rose syrup and the cashews.

step by step picture collage of making paan kheer

13- Mix until it resembles crumbs.

14- Transfer mixture to a baking sheet lined with parchment paper.

15- Bake at 375 F degrees for 12 to 15 minutes. Don’t break into small pieces. Once you take out of oven, let it cool and then break into large crumbles.

16- To serve, drizzle some rose syrup at the bottom of the bowl or glass then fill the glass with the paan kheer. Chill the kheer for few hours.

step by step picture collage of making paan kheer

Top with the prepared rose cashew crumble before serving. Serve the paan kheer chilled. Enjoy!

paan kheer served in small glass bowls kept over paan leaves

If you’ve tried this Paan Kheer Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Paan Kheer with Rose Cashew Crumble

All the flavors of meetha paan come together in this delectable Paan Kheer! Topped with a rose cashew crumble, this paan kheer is a fun twist to the regular kheer and makes a great festive dessert!

paan kheer served in small glass bowls kept over paan leaves
Course Dessert
Cuisine Indian
Keyword paan kheer
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 5
Calories: 328 kcal
Author: Manali
5 from 1 vote
Print

Ingredients

  • 1/3 cup basmati rice, 65 grams
  • 1 teaspoon ghee
  • 4-5 whole green cardamom pods
  • 1 liter whole milk
  • 3 large paan leaves, use 2 if you want less strong paan flavor
  • 2 tablespoons gulkand, rose petal preserve
  • 1/4 cup + 4 tablespoons whole milk
  • 3 tablespoons sugar, or to taste
  • 1-2 tablespoons nuts, I used chopped cashews & almonds
  • 1-2 drops mint essence, optional

Rose Cashew Crumble

  • 4 tablespoons all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon rose syrup
  • 2 tablespoons chopped cashews

rose syrup, to serve

    Instructions

    1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.

    2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).

    3. Add in 1 liter milk and stir. Let it come to a boil on medium high heat.

    4. In the meanwhile puree paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender) . Set it aside.

    5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often. If you don't stir often, the kheer might burn and stick to the bottom of the pan so don't forget that. 

      It will thicken after 25 minutes, now add the prepared paan puree.

    6. Also add the sugar. Since gulkand is sweet, 3 tablespoons of sugar was good for me here. You can add more or less.

    7. Stir and simmer the kheer for 7 to 8 more minutes. Also add the nuts if using and mint essence. Remove pan from heat.

    8. To make the rose cashew crumble- in a large bowl, mix together flour with sugar and then add melted butter to it. Mix with your hands to mix it all together. Also pre-heat oven to 375 F degrees.

    9. Then add rose syrup and the cashews. Mix until it resembles crumbs.

    10. Transfer mixture to a baking sheet lined with parchment paper.

      Bake at 375 F degrees for 12 to 15 minutes. Don't break into small pieces. Once you take out of oven, let it cool and then break into large crumbles.

    11. To serve, drizzle some rose syrup at the bottom of the bowl or glass then fill the glass with the paan kheer. Chill the kheer for few hours.

    12. Top with the prepared rose cashew crumble before serving. Serve the paan kheer chilled. Enjoy!

    Recipe Notes

    1. This kheer has a strong paan flavor. To reduce the flavor of paan, you can use 2 paan leaves in place of 3.
    2. You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
    3. Do use a heavy bottom pan to make the kheer so that milk doesn't stick to the bottom of the pan as the kheer cooks.
    Nutrition Facts
    Paan Kheer with Rose Cashew Crumble
    Amount Per Serving
    Calories 328 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Saturated Fat 7g 35%
    Cholesterol 31mg 10%
    Sodium 101mg 4%
    Potassium 357mg 10%
    Total Carbohydrates 43g 14%
    Dietary Fiber 1g 4%
    Sugars 25g
    Protein 10g 20%
    Vitamin A 8.6%
    Vitamin C 1.1%
    Calcium 25.9%
    Iron 5.5%
    * Percent Daily Values are based on a 2000 calorie diet.

    2 thoughts on “Paan Kheer with Rose Cashew Crumble


    1. Happy Diwali to you !
      I tried this yesterday, and came out very good.
      How did you get such deep green color ? Mine looked very pale, and not presentable at all 🙁

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