1 day days
30 mins
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nstant Paan (Betel) Bread Rasmalai is a hassle free recipe and delicious. The balls stuffed with homemade paan masala and malaidar milk infused with fresh paan flavour which freshens and make you dance with joy
Uploaded by admin on 09-Mar-2017. Last edited: 15-Jan-2019

For Milk
1/2 Litre full cream milk
1/4 Cup sugar
2 Tbsp Rose Petal Jam (Gulkand)
4 Betel leaves
2 Tbsp Fennel seeds (Soaked)
For balls:
7-8 Bread slices
4 Betel leaves
2 Tbsp Rose Petal jam (Gulkand)
1/4 Cup leftover sugar syrup
1/2 Tsp Cardamom Powder
2 Tbsp Tutti fruity
Flavoured fennel seeds(optional)
Add milk in a pan and bring to boil on medium to high flame. Stir occasionally.

Reduce it till 3/4th quantity.

Add sugar and cook till it dissolves properly. Switch off the flame and allow it to cool completely. Keep in fridge for 30 minutes.

Remove sides from the bread slices.

Add in a jar and grind it.

For stuffing cut betel leaves in small pieces.

Add chopped betel leaves, tutty fruity in gulkand. Mix well.

Add grinded bread slices in a vessel, add cardamom powder and make a dough using leftover sugar syrup. Here I am using rasgulla's sugar syrup.

Prepare small lemon size balls from the bread dough, flatten it and stuff the prepared stuffing and seal it properly.

Add 4 betel leaves, gulkand, soaked fennel seeds in a jar. Make a smooth paste.

Add in reduced milk and mix well.

For assembling add betel leaves in a serving dish. Place paan stuffed balls and pour chilled paan flavored milk over it.

Place paan stuffing on the top of balls and sprinkle flavored fennel seeds.

Instant paan flavored rasmalai is ready to serve

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.