Last Updated on 6 months ago by Neha Deshmukh

Paan Mousse Recipe – Gulkand & Fennel Indian Dessert

Introduction

Oh, paan! Just the word evokes memories of bustling Indian streets, post-meal traditions, and that unique, refreshing flavor. I’ve always been fascinated by the complex taste of paan, and I thought, why not translate that into a delightful dessert? This Paan Mousse is a little slice of India in every spoonful – light, airy, and bursting with the flavors of gulkand, fennel, and rose. It’s surprisingly easy to make, and trust me, it’s a showstopper!

Why You’ll Love This Recipe

This Paan Mousse isn’t your average dessert. It’s a conversation starter, a unique treat, and a wonderful way to introduce people to the wonderful world of Indian flavors. It’s light and refreshing, perfect after a rich meal, and the beautiful green color just makes it extra special. Plus, it comes together quickly – perfect for when you want to impress without spending hours in the kitchen!

Ingredients

Here’s what you’ll need to create this magical mousse:

• 6-7 large paan leaves (20-22 grams)
• 1.25 teaspoon fennel seeds
• 1/3 cup gulkand (rose petal preserve)
• 1 tablespoon + 1/2 teaspoon rose water
• 1/2 cup heavy cream
• 1.25 cups heavy cream
• 2.5 tablespoons powdered sugar
• Few drops peppermint extract
• Green food color (optional, but fun!)
• Candied fennel, tutti frutti (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Paan Leaves: Selecting & Preparing

Look for fresh, vibrant green paan leaves. They should be pliable, not brittle. You’ll need around 6-7 large leaves. Don’t worry about the veins too much, they blend right in!

Gulkand: The Rose Petal Preserve

Gulkand is a sweet preserve made from rose petals. It’s readily available at Indian grocery stores, and sometimes online. It adds a beautiful floral sweetness to the mousse.

Fennel Seeds: Aromatic & Digestive

Fennel seeds aren’t just for digestion after a meal! They add a lovely anise-like flavor that complements the paan perfectly. Lightly crushing them before adding them to the blender helps release their aroma.

Rose Water: Authentic Flavor

A good quality rose water is key. It adds that authentic floral note. You can find it at most Indian grocery stores.

Heavy Cream: Achieving the Right Consistency

We’re using heavy cream (at least 35% fat content) to get that light and airy mousse texture. Make sure it’s very cold before whipping – it makes all the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Paan Paste: First, blend the paan leaves, fennel seeds, gulkand, rose water, and 1/2 cup of heavy cream in a high-speed blender until it’s super smooth. You want to make sure there are no bits of paan leaf left. Transfer this beautiful green paste to a bowl and chill it in the fridge for about 20-30 minutes.
2. Whip the Cream: While the paan paste is chilling, get your stand mixer ready. Chill the bowl and whisk attachment for at least 20 minutes. This is crucial for getting stiff peaks. Add 1.25 cups of heavy cream, powdered sugar, a few drops of peppermint extract, and a tiny bit of green food color (if using). Whip it up to soft peaks – think shaving cream consistency.
3. Combine & Fold: Now for the magic! Take the chilled paan paste and beat it in the stand mixer for about 30 seconds to loosen it up. Gently fold the whipped cream into the paan paste in parts. Use slow, unidirectional motions – you don’t want to deflate all that lovely air we just whipped in!
4. Layer & Chill: Get your serving glasses ready. You can add a little gulkand and tutti frutti to the bottom of each glass if you like. Pipe or spoon the mousse into the glasses.
5. Garnish & Serve: Top with candied fennel and more tutti frutti for a pop of color and texture. Chill for another 15-20 minutes before serving. If you’ve made it in advance, let it sit at room temperature for about 15 minutes to soften slightly before serving.

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Paan Mousse:

Achieving the Perfect Mousse Texture

Cold, cold, cold! Seriously, cold cream and a chilled bowl are your best friends. Don’t overwhip the cream, or it will become grainy.

Preventing Separation

Folding is key! Be gentle and patient. Don’t stir – fold! This keeps the air in and prevents the mousse from separating.

Flavor Intensification

Don’t be shy with the rose water! A little extra can really enhance the floral notes.

Variations

Want to get creative? Here are a few ideas:

Vegan Paan Mousse

Use coconut cream instead of heavy cream. You might need to add a little agar-agar powder to help it set.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check your gulkand and tutti frutti to ensure they haven’t been processed in a facility that handles gluten.

Spice Level Adjustment (Adding Cardamom or Black Pepper)

My friend, Priya, loves adding a pinch of cardamom or a tiny grind of black pepper to the paan paste for a little extra warmth. It’s delicious!

Festival Adaptations (Holi, Diwali)

During Holi, you could use natural food coloring to create a rainbow-colored mousse. For Diwali, a sprinkle of edible silver leaf (varak) would make it extra festive.

Serving Suggestions

This mousse is beautiful on its own, but you can also serve it with:

• A sprinkle of chopped pistachios
• A side of fresh berries
• A delicate biscuit or cookie

Storage Instructions

Leftover mousse can be stored in an airtight container in the fridge for up to 2 days. It might lose a little of its airiness, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What is Paan and why is it used in desserts?

Paan is a traditional Indian digestive, made with betel leaves, areca nut, and various spices and sweeteners. It has a unique, refreshing flavor that’s surprisingly delicious in desserts!

Can I make this mousse ahead of time?

Yes, you can! It actually tastes better after it’s had a chance to chill. Just be aware that it might lose a little of its airiness.

What can I substitute for gulkand if I can’t find it?

It’s hard to perfectly replicate gulkand, but you could try using rose petal jam or a very concentrated rose syrup.

How do I get the vibrant green color in the mousse?

The paan leaves naturally give the mousse a green hue. You can enhance it with a few drops of green food coloring, but it’s totally optional!

Is there a way to reduce the sweetness in this recipe?

You can reduce the amount of powdered sugar slightly, but gulkand is already quite sweet, so be careful not to go overboard.

Can candied fennel be made at home?

Yes! You can candy fennel seeds by simmering them in sugar syrup until they’re coated and crystallized. There are plenty of recipes online.