Chocolate Paan Ice Cream Recipe:

Ingredients:

1 1/2 cup Mapro Chocolate Coated Paan (chopped into small pieces).
2 2 cups full-fat milk.
3 1 cup fresh cream.
4 1/2 cup sugar (adjust to taste).
5 2 tbsp sweetened condensed milk.
6 1 tsp paan masala powder (optional, for added flavor).
7 1 tsp cardamom powder.
8 1 tbsp rose water (optional).
9 1 tbsp chopped pistachios (for garnish, optional).

Instructions:

1 Prepare the Milk Base:
Boil milk in a saucepan. Add sugar and condensed milk, simmer for 2-3 minutes.
Add cardamom powder and rose water. Cool to room temperature.
2 Blend the Ice Cream Base:
Whip fresh cream until soft peaks form.
Fold the whipped cream into the cooled milk mixture gently.
3 Add Mapro Chocolate Coated Paan:
Chop Mapro Chocolate Coated Paan and fold into the mixture.
4 Freeze the Ice Cream:
Pour into a freezer-safe container, cover, and freeze for 6-8 hours or overnight.
5 Serve:
Scoop the ice cream, garnish with chopped pistachios (optional), and enjoy.

 Chocolate Paan Kalakand Recipe:

Ingredients:

1 1 cup full-fat milk.
2 1/2 cup sweetened condensed milk.
3 1 cup paneer (crumbled).
4 1/4 cup sugar (optional, adjust to taste).
5 1/2 tsp cardamom powder.
6 1/4 cup Mapro Chocolate Coated Paan (chopped).
7 1 tbsp ghee (for greasing).
8 Chopped pistachios (for garnish).

Instructions:

1 Boil the Milk: In a pan, heat the milk on medium heat and bring it to a boil.
2 Add Condensed Milk and Sugar: Once it boils, add condensed milk and sugar (if using). Stir well and simmer for 5 minutes.
3 Add Paneer:
4 Add Crumbled Paneer: Add the crumbled paneer into the milk mixture. Stir and cook for 5-7 minutes until the mixture thickens.
5 Add Chocolate Paan
Add Mapro Chocolate Coated Paan: Chop the Mapro Chocolate Coated Paan into small pieces and mix it into the kalakand mixture. Stir well.
6 Set the Kalakand
Grease a Tray: Grease a tray with ghee.
7 Transfer the Mixture: Pour the kalakand mixture into the tray and spread it evenly.
8  Cool and Serve:
9 Garnish: Sprinkle chopped pistachios on top.
10 Cool: Let the kalakand cool at room temperature for 30 minutes, then cut it into pieces.