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Ingredients
| Nitta Gelatin | 1 tsp |
| Water | ¼ cup, for blooming |
| Fennel seeds | 1 tsp |
| Paan leaves | 2 |
| Gulkand | 1 tsp |
| Milk | 2 cups |
| Sugar | ½ cup |
| Varak, for garnish | |
| Rose petals, for garnish |
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How to Make
1
Bloom the Gelatin
Start by blooming Nitta Gelatin — sprinkle 1 tsp into ¼ cup water and let it rest for 10–15 minutes.
2
Blend the Paan Mix
Meanwhile, into a blender, add the paan leaves along with soaked fennel seeds and gulkand. Blend until a smooth mixture forms.
3
Simmer & Combine
Add milk and sugar into a saucepan and stir until well combined. Add in the paan mixture into the simmering milk along with the bloomed Nitta Gelatin. Stir on low flame until the gelatin is melted.
4
Chill in a Mould
Transfer into a mould of choice and refrigerate for 2 hours.
5
Garnish & Serve
Top with varak and rose petals as garnish.
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Make This Recipe At Home
Nitta Gelatin Premium Gold 500g
200 Bloom premium gold gelatin — the chef's choice for silky, dependable sets
- 200 Bloom Strength, Japanese Technology
- 90% Protein, Zero Cholesterol & Fat
- Halal & Gluten-Free
