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).
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.
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
- Indian Lassi
Betel Leaves (Paan Ke Patte) – 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 on online portals like Amazon.
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).
This drink is served in shot glasses which are mostly 50 ml (1.5 oz) in measurement.
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 tablespoon gulkand
- 3-4 drops of green color
- 5-6 scoops of vanilla ice cream
and blend until smooth.
Pass the mixture through a fine-mesh strainer.
Add some milk if the mixture is too thick for your liking.
Pour into small serving glasses (shot glasses). Garnish with mukhwas and serve immediately.
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.
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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Paan Shots Recipe
- 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)
- 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 (shot glasses). Garnish with mukhwas and serve immediately.