Place two store-bought sweet paan and two scoops of vanilla ice cream in a blender, then blend them.
In a bowl, create a layer of store-bought vanilla ice cream, and on top of that, add dollops of the sweet paan paste. Use a toothpick to create swirls.
Sprinkle flavoured fennel seeds and paan-flavored mukhwas (mouth freshener) over the layer.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
