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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.