6–7 large paan (betel) leaves (20–22g)

1¼ tsp fennel seeds

⅓ cup gulkand (rose petal preserve)

1 tbsp + ½ tsp rose water

½ cup heavy cream

1¼ cup heavy cream

2½ tbsp powdered sugar

Few drops peppermint extract (optional)

Green food color (optional)

Candied fennel (for garnish)

Tutti frutti (for garnish)

Extra gulkand (optional, for the glass base)

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In a blender, combine paan leaves, fennel seeds, gulkand, rose water, and ½ cup heavy cream. Blend until smooth. Chill for 20–30 minutes to let the flavors meld.
In a chilled bowl, whip 1¼ cups heavy cream with powdered sugar, peppermint extract (if using), and green food color (if desired) until soft peaks form.
Gently fold the chilled paan paste into the whipped cream mixture until fully incorporated.
In individual dessert glasses, layer some tutti frutti and (optional) extra gulkand at the bottom. Spoon or pipe the mousse into the glasses.
Top with more tutti frutti and candied fennel.
Chill in the fridge for 15–20 minutes before serving. Let it sit at room temperature for 10–15 minutes to enhance the texture.

Substitute apricots, peaches, or berries for tutti frutti for a fresh twist.

To make this dessert vegan, use coconut cream and a plant-based sweetener like agave or maple syrup.

Adjust the level of sweetness by reducing the gulkand or powdered sugar according to your preference.