Paan Shots Recipe (Meetha Paan Drink)
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Paan shots are a fusion-style Indian mocktail made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here.
Here are a few more Indian desserts that you may like: Rajbhog Shrikhand, Paan Panna Cotta, Chikoo Kheer, and Sitaphal Basundi.
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Why You’ll Love This Family Favorite Recipe!
- Uses authentic paan ingredients
- Balanced sweetness, not overpowering
- Easy to scale for parties
- Alcohol-free (can be spiked optionally)
Table of Contents
Holi is just a few days away, so I am updating all the Holi recipes on the blog with new information. This paan drink is a perfect choice for Holi parties or Indian get-togethers.
Paan Shots is a refreshing mouth-freshener drink with flavors of meetha paan.
Inspired by the popular Indian Meetha Pan (Betel Leaves), this modern drink blends fresh Betel leaf, gulkand, fennel, and cardamom into a chilled, vibrant green shot. It is super easy to make and comes together in just 5 minutes.
Serve it as a welcome drink, palate cleanser, post-meal mouth freshener, or dessert for festivals or special occasions, or enjoy it on a hot summer day as a thick shake.
Ingredients
- Betel Leaves (Paan Ke Patte, Paan Leaves) – These are the star ingredient of this recipe, giving it a herbal freshness. Available at Indian grocery stores. If you live in India, then you can check your local paanwalas or vegetable markets.
- Cardamom Powder 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 a rose jam. It gives sweetness and a mild rose flavor to this drink. You can find it at any Indian grocery store or on an online platform like Amazon.
- Milk – Milk is needed to thin down the drink. I like using whole milk because it makes my drink creamier. Use vegan milk, such as almond or coconut milk, to make it vegan.
- Green Color – It is optional, but it gives the drink a nice green hue.
- Others – You will also need fennel seeds (saunf) and desiccated coconut (nariyal ka burada).
- Shot Glasses – This drink is served in shot glasses, mostly 50 ml (1.5 oz) in size.
How To Make Paan Shots
Step 1: Rinse 6-7 betel leaves well with water. Discard the thick veins with a pair of scissors or a sharp knife, then tear the leaves into rough pieces.
Step 2: Add them to a blender with the following ingredients and blend until smooth.
- 2 tablespoon fennel seeds
- 2 tablespoon desiccated coconut
- 1 teaspoon cardamom powder
- 4-5 ice cubes
- 3 tablespoon gulkand
- 3-4 drops of green color
- 4-5 scoops of vanilla ice cream
- 1 cup milk
Step 3: Pass the mixture through a fine-mesh strainer.
Step 4: Add some more milk if the mixture is too thick for your liking.
Step 5: Pour into small serving glasses (shot glasses). Garnish with mukhwas, tutti frutti, or rose petals and serve immediately.
Variations
Add some Thandai powder while blending to make Paan Thandai Shots.
Add soaked sabja seeds (basil seeds).
Add 1-2 tablespoon vodka per serving for an adult-only party shot.
Storage Suggestions
This drink can be made ahead and stored in the refrigerator in an airtight container for 2-3 days. Shake well before serving.
Other Holi Recipes We Recommend
Chaat/ Street Food
Papdi Chaat Recipe (Papri Chaat)
Indian Sweets & desserts
Kalakand Wontons Recipe
Indian Snacks
Shakarpara (Shakkar Pare)
Indian Sweets & desserts
Custard Rasgulla Recipe
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Paan Shots Recipe (Meetha Paan Drink)
Ingredients
- 6-7 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)
- 4-5 scoops vanilla ice cream
- 1 cup milk (plus some more if required)
- mukhwas (for garnishing)
Instructions
- Rinse betel leaves well with water. Discard the thick veins with a pair of scissors or a sharp knife, then tear the leaves into rough pieces.
- Add them to a blender with fennel seeds, desiccated coconut, cardamom powder, ice cubes, gulkand, green color, milk, and ice cream, and blend until smooth.
- Pass the mixture through a fine-mesh strainer.
- Add some more milk if the mixture is thick for your liking.
- Pour into small serving glasses (shot glasses). Garnish with mukhwas and serve immediately.