2tablespoonsdesiccated coconut (nariyal ka burada)
1teaspoongreen cardamom powder (elaichi powder)
4-5ice cubes
3tablespoonsgulkand (rose jam)
3-4dropsgreen coloroptional
5-6scoopsvanilla ice cream
milkif required
mukhwasfor 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 (shot glasses). Garnish with mukhwas and serve immediately.