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.
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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.
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.
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
Paan Shots Recipe
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)
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.
Did you make this recipe? Let me know!