Paan (Betel Leaf) Mousse

During our stay in Chandigarh, we had been to the Punjab Grill restaurant. After the meal, we were served Paan shots. I loved the taste of it and thought of trying my hand at it some time later. It had totally slipped off my mind, till I came across a review about Punjab Grill. I had some Homemade Gulkhand in stock. So after getting the betel leaves, I started off with my experiment. Along the way, I decided to change the track and make a mousse instead of the shots.
On tasting, D was of the opinion that it required more paan flavour, whereas I felt it was just right, with the subtle flavour of Paan. Those who like to have a stronger Paan flavour may add more leaves to suit your taste. If you are using sweetened whipping cream, you may omit the sugar.

Paan (Betel Leaf) Mousse

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Desserts
Cuisine Indian
Servings 6 helping


  • 1 cup Paneer Crumbled fresh
  • 2 cherries Glazed chopped
  • 1 cup Whipping cream
  • 2 tablespoons Caster sugar (or more)


  • Chill the cream, beater and bowl in the freezer for 30 minutes.
  • Chop the betel leaves and put into grinder along with gulkhand and cherries.
  • Grind to a smooth fine paste.
  • Add the crumbled paneer.
  • Grind so that the paneer has mixed well with the paan. Keep aside.
  • Take the cream in the bowl.
  • Beat to form soft peaks.
  • Add sugar, a little at a time.
  • Beat to form stiff peaks.
  • Carefully fold the betel leaf paste and colour(if using) into the whipped cream, till well incorporated.
  • Pour into ramekins or bowls.
  • Place in the refrigerator.
  • Served chilled.
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