Paan Bread Ras-Malai

Instant Paan (Betel) Bread Rasmalai is a hassle free recipe and delicious. The balls stuffed with homemade paan masala and malaise milk infused with fresh paan flavour which freshens and make you dance with joy.



Preparation And Cooking Time

30 Min.



Cooking Method :   

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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