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.