Paan E Bahaar, We need prepare 25 Ingredients And 13 Steps

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Rose Petals, Dessicated Coconut Powder, Sugar, Sorbitol Solution. Directed by. "Jaane Bahaar Yaaro Ka Yaar" - Kishore Kumar. "Maar Gayo Re Rasgulla Khilai Ke Maar Gayo Re" - Mohammed Rafi, Anand Kumar C, Runa Laila (Bangladesh). Singer: Kishore Kumar, Lata Mangeshkar, Mohammed Rafi, Runa Laila, Anand Kumar C, Anuradha External Links: Jaan-e-bahaar at IMDB Jaan-e-bahaar at Wikipedia. You can cook Paan E Bahaar using 25 ingredients and 13 steps. Here is how you achieve Paan E Bahaar.

Ingredients of Paan E Bahaar

Prepare of Gulkand custard.
Prepare of milk.
You need to prepare of gulkand.
Prepare of Pink gel food color (add till you get the desired color).
You need to prepare of Rose Flavour/essence.
Prepare of Corn flour.
Prepare of Condensed milk.
Prepare of Pan flavour jelly.
You need to prepare of Mitha paans.
You need to prepare of Paan / Betel leaf.
You need to prepare of water.
Prepare of sugar.
You need to prepare of Paan Flavour saunf/fennel seeds.
You need to prepare of agar agar powder.
Prepare of Whipped Cream in Kesar kulfi flavour.
You need to prepare of whipping cream (non dairy).
You need to prepare of saffron.
You need to prepare of Cardamom flavour.
You need to prepare of Rose flavour.
You need to prepare of For garnishing.
Prepare of Pistachios slivers.
Prepare of Almond slivers.
You need to prepare of Soaked saffron.
You need to prepare of Fresh /Dried rose petals.
You need to prepare of Edible Gold/ silver leaf (optional).

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Paan E Bahaar step by step

Mix the gulkand to warm milk and let it soak for about an hour. Then put on the flame and start heating the milk and once it boils, simmer it for 5 minutes on low medium flame..
Then strain it through a sieve and discard the gulkand rose petals. Now in the same pan pour back the milk and keep aside about 1/4 cup of gulkand milk seperately and bring it to room temperature..
Cook the milk on low-medium flame, keep stirring, add 2-3 drops of rose essence and pink food color till you get a desired color, cook for 5 minutes..
After that add the condensed milk and cook for another 3 minutes or so, make a slurry of the cornfour with the cooled down gulkand milk, add it to the milk in the pan and stir quickly so that no lumps form. In two to three minutes, the milk will thicken, immediately pour it into the 2 glasses (try to divide it equally with the eye measurements),and tap it (on a thick cloth base so that the glass doesn't break) so that it spreads evenly and is levelled..
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Cover it with a cling/ shrink wrap (touching the surface of the custard so that no skin develops) and chill it in the fridge overnight. Measure whipping cream and to that add a pinch of saffron strands and mix. Let the saffron steep in the cream to produce the lovely Kesar color, keep it in the fridge overnight..
Grind the mitha paan, paan leaf with 1/2 cup water and strain it. With 1/4 cup water rinse the mixie jar and strain it..
Add paan flavour, sugar and mix it and pour it in a non- stick pan, add the agar agar powder while it's still at room temperature* and mix with the spatula. Put on the flame and cook for almost 6-8 minutes on low flame, it will reduce and thicken and starts to form jelly. Put off the flame immediately and pour it on top of the chilled and set pink Gulkand custard......and tap it immediately (on a thick cloth base so that the glass doesn't break) before it sets. Keep it in the fridge to firm..
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Due to agar agar it doesn't take much time to firm up. Keep it for an hour in the fridge to chill. Now whip the saffron infused cream, add rose and cardamom flavours after a minute of whipping, it hardly takes 5 minutes to whip it into stiff pick. Once done, put the whipped cream in a piping bag with the nozzle of your choice and decorate it as you like. Garnish with pistachio, almond, dried rose petals, soaked saffron strands and edible gold leaf and keep it in the fridge & serve chill..
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Note:* Do not add agar agar to warm/ hot liquid, it will form lumps and will not mix with the liquid..

Directed by. "Jaane Bahaar Yaaro Ka Yaar" - Kishore Kumar. "Maar Gayo Re Rasgulla Khilai Ke Maar Gayo Re" - Mohammed Rafi, Anand Kumar C, Runa Laila (Bangladesh). Stream Booy-e-Bahaar by javadsharifian from desktop or your mobile device. Prakash Kapoor. Режиссер: Пракаш Капур. В ролях: Асрани, Манджи Асрани, Мастер Бхагван и др. Paan holds a very important place in the lifestyle of India. Indian Cuisines are renowned for their spicy tang and NAWAB E PAAN has an iconic presence in Paan making.

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