paan gulkand dessert

Paan Gulkand Dessert

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Paan and Gulkand is a flavor combination that is so authentically Indian that it is almost impossible to speak of traditional Indian flavors and not dedicate a substantial amount of revered discussion in honor of this age-old culture. I mean really, nothing spells ‘Indian’ as clearly as Paan Gulkand.

Paan is one of the most popular delicacies in India, usually eaten as a mouth freshener after meals, and is celebrated by different states and cultures across India. Paan is made with a betel leaf combined with a lot of other fillings, but one of the most important fillings on a paan is the gulkand! Gulkand is a rose petals jam or rose petals preserve which is also pretty delicious when eaten on its own.

So this Diwali, I have for you, a western dessert, rooted in this very flavor combination: It’s an Eggless Paan sponge soaked in Paan- flavored milk and layered with a lovely pink-tinted Gulkand flavored whipped cream frosting garnished with edible dried rose petals.

Here’s what you need:

To make the Eggless Paan Sponge:

For the frosting:

To soak the sponge:

For the Paan & Gulkand layered dessert:

  • 1 Paan Sponge Cake baked in a rectangular baking tray or square baking pan (recipe below)
  • Soaking Liquid (recipe below)
  • Frosting (recipe below)
  • Edible rose petals – fresh or dried (optional)
How to make it:
  • The very first step is to make the sponge cake. For that, we will add the buttermilk and baking soda and mix them well.
  • Next, add in the oil and whisk vigorously.
  • Now add in the paan essence along with sugar and whisk again till the sugar is dissolved.
  • Sift in the flour and the baking powder and mix well.
  • Now add in the green food color and mix.
  • Line a 8×4 baking tray and pour in the batter.
  • Bake in a preheated oven at 170° C for about 8 to 10 minutes or till a skewer inserted in the middle comes out clean.
  • Let it cool before you proceed.
  • I have cut this cake to show you its texture and how it looks from the inside.
  • Another thing we need to prepare the dessert is the frosting. For that, we are first going to whip some whipping cream to stiff peaks.
  • Then we are going to add the pink color, rose essence and gulkand to it.
  • Now depending on the size of your serving bowl cut out the sponge.
  • Place one layer of the cake at the bottom of your serving dish.
  • Soak this layer with some of the sponge soaking liquid. To make this liquid, mix the milk, sugar, green food color, rose essence, and gulkand together.
  • Layer some whipping cream on it.
  • Place another layer of the cake on this and then again layer it with the whipped cream.
  • Keep repeating this process till you reach the top of the serving bowl.
  • Garnish it with some of the paan sponge crumbles along with dried rose petals.
  • Your delicious Paan Gulkand Dessert is ready!

If you loved this recipe, don’t forget to comment below and tell me! Also, if you try it out, do share your experiences and pictures with me on Instagram (@anjalisbakeaffair)

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  6. Gulkand: https://amzn.to/2UdKa7G
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Paan Gulkand

Recipe by Anjali Giri

Ingredients

  • To make the eggless paan sponge
  • 1 cup of flour

  • 1 cup of buttermilk (or add the juice of half a lemon to one cup of milk)

  • ½ to ¾ cup of sugar (depending on your taste)4 tbsp of oil

  • 4 tbsp of oil

  • ½ tsp of baking powder

  • ¼ tsp of baking soda

  • 3 to 4 drops of paan essence or paan flavor

  • 1 to 2 drops of green gel food color

  • For the frosting
  • ¾ cup of whipping cream (whipped to stiff peaks)

  • 1 to 2 drops of pink food color (I used 2 drops of Americolor Electric Pink (click to view on Amazon) and less than half a drop of Wilton Rose Pink color)

  • 1 to 2 drops of rose flavor (optional)

  • 3 to 4 tbsp of Gulkand

  • To soak the sponge
  • ½ to ¾ cup of milk

  • ½ tsp of sugar

  • 1 drop of green food color

  • 1 drop of Paan essence

  • Gulkand (depending on your taste)

  • For the Paan and Gulkand layered dessert
  • 1 Paan Sponge Cake baked in a rectangular baking tray or square baking pan (Recipe below)

  • Soaking liquid (Recipe below)

  • Frosting (Recipe below)

  • Edible rose petals – fresh or dried (optional)

Directions

  • The very first step is to make the sponge cake. For that, we will add the buttermilk and baking soda and mix them well.
  • Next, add in the oil and whisk vigorously.
  • Now add in the paan essence along with sugar and whisk again till the sugar is dissolved.
  • Sift in the flour and the baking powder and mix well.
  • Now add in the green food color and mix.
  • Line a 8×4 baking tray and pour in the batter.
  • Bake in a preheated oven at 170° C for about 8 to 10 minutes or till a skewer inserted in the middle comes out clean.
  • Let it cool before you proceed.
  • Another thing we need to prepare the dessert is the frosting. For that, we are first going to whip some whipping cream to stiff peaks.
  • Then we are going to add the pink color, rose essence and gulkand to it.
  • Now depending on the size of your serving bowl cut out the sponge.
  • Place one layer of the cake at the bottom of your serving dish.
  • Soak this layer with some of the sponge soaking liquid. To make this liquid, mix the milk, sugar, green food color, rose essence, and gulkand together.
  • Layer some whipping cream on it.
  • Place another layer of the cake on this and then again layer it with the whipped cream.
  • Keep repeating this process till you reach the top of the serving bowl.
  • Garnish it with some of the paan sponge crumbles along with dried rose petals.
  • Your delicious Paan Gulkand Dessert is ready!

Recipe Video

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