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    Whisk Affair » Recipes » Indian Beverages » Paan Shots

    Published: Aug 28, 2022 | Last Updated On: May 29, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Paan Shots

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    Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).

    Here are a few more Indian desserts that you may like – Rajbhog Shrikhand, Paan Panna Cotta, Chikoo Kheer, Sitaphal Basundi, Kesar Pista Kulfi, Badam Sharbat, and Indian Lassi.

    Paan shots served in shot glasses.
    Jump to:
    • About Paan Shots
    • Ingredients
    • How To Make Paan Shots
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Paan Shots

    Paan Shots is a refreshing mouth freshener drink that combines “dessert” and “after-meal paan” into one.

    Inspired by the popular Indian Meetha Pan (Betel Leaves), it is super easy to make and comes together in just 5 minutes.

    Serve it as a drink or dessert for festivals or special occasions or enjoy it on a hot summer day.

    This recipe can be easily doubled or tripled.

    Ingredients

    Betel Leaves – You can easily get these from the local paanwalas or in the local vegetable markets. Some Indian grocery stores also stock these.

    Cardamom Powder – It gives a very nice flavor to this drink.

    Vanilla Ice Cream – Adds creaminess and sweetness to the shots.

    To make the recipe vegan, use vegan ice cream.

    Gulkand – Gulkand is rose jam. You will find it at any Indian grocery store or even online.

    Green Color – It is optional but gives a nice green hue to the drink.

    Others – You will also need fennel seeds (saunf) and desiccated coconut (nariyal ka burada).

    How To Make Paan Shots

    Remove the thick veins of 7-8 betel leaves using a sharp knife and cut the leaves into small pieces.

    Add them to a blender along with

    • 2 tablespoon fennel seeds
    • 2 tablespoon desiccated coconut
    • 1 teaspoon cardamom powder
    • 4-5 ice cubes
    • 3 gulkand
    • 3-4 drops of green color
    • 5-6 scoops of vanilla ice cream

    and blend until smooth.

    All the ingredients added to a blender.
    Smooth mixture made.

    Pass the mixture through a fine-mesh strainer.

    Passing the mixture through a strainer.
    Strained mixture.

    Add some milk if the mixture is thick for your liking.

    Pour into small serving glasses. Garnish with mukhwas and serve immediately.

    Ready paan shot garnished with mukhwas.

    Serving Suggestions

    I personally like to serve it as a dessert after a heavy meal, as it is great for digestion and also cools down your body.

    These paan shots can also be served as a drink for get-togethers, dinner parties, or Indian festivals like Diwali, Holi, etc.

    Storage Suggestions

    Paan shots taste best when made fresh. Leftovers can be stored in an airtight container for about a day or two in the refrigerator.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).

    Paan Shots Recipe

    Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here.
    5 from 2 votes
    Print Pin Rate
    Course: Beverage, Dessert
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 6 people
    Calories: 187kcal
    Author: Neha Mathur

    Ingredients 

    • 7-8 betel leaves (paan)
    • 2 tablespoons fennel seeds (saunf)
    • 2 tablespoons desiccated coconut (nariyal ka burada)
    • 1 teaspoon green cardamom powder (elaichi powder)
    • 4-5 ice cubes
    • 3 tablespoons gulkand (rose jam)
    • 3-4 drops green color (optional)
    • 5-6 scoops vanilla ice cream
    • milk (if required)
    • mukhwas (for garnishing)
    US Customary or Metric
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    Instructions

    • Remove the thick veins of betel leaves using a sharp knife and cut the leaves into small pieces.
    • Add them to a blender along with fennel seeds, desiccated coconut, cardamom powder, ice cubes, gulkand, green color, and ice cream, and blend until smooth.
    • Pass the mixture through a fine-mesh strainer.
    • Add some milk if the mixture is thick for your liking.
    • Pour into small serving glasses. Garnish with mukhwas and serve immediately.

    Notes

    You can easily double or triple the recipe.
    To make the recipe vegan, use vegan ice cream.

    Nutrition

    Calories: 187kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 50mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
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