Paan Kheer with Rose Cashew Crumble (2024)

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

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

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.

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.

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.

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.

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.

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

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