Paan Shots (Meetha Paan Drink)
A creamy, refreshing Indian drink made by blending betel leaves, gulkand, fennel, and milk—Paan Shots capture the sweet, aromatic flavor of meetha paan in a chilled, drinkable form.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 small shots
- Category: Beverage / Dessert Drink
- Cuisine: Indian
Ingredients
Ingredients
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4 fresh betel leaves (paan leaves)
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2 tablespoons gulkand (rose petal preserve)
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1 teaspoon fennel seeds (saunf)
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1 tablespoon tutti frutti or sweetened coconut flakes
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1 cup chilled full-fat milk
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1 tablespoon condensed milk (or sugar to taste)
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4–5 ice cubes
Optional Add-ins:
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¼ teaspoon cardamom powder
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1 teaspoon rose water or kewra essence
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Few mint leaves
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1 scoop vanilla ice cream (for a richer version)
For Garnish:
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Chopped nuts or rose petals
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Small paan leaf or mint sprig
Instructions
Instructions
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Prepare Betel Leaves:
Wash the betel leaves thoroughly, pat dry, and remove the stems and thick veins. Chop roughly. -
Make Paan Paste:
In a blender, add chopped betel leaves, gulkand, fennel seeds, tutti frutti, and a splash of milk. Blend to form a smooth paste. -
Blend the Drink:
Add the remaining milk, condensed milk (or sugar), and ice cubes. Blend again until smooth and creamy. -
Taste & Adjust:
Check sweetness and consistency. Add more milk for a thinner texture or a bit of condensed milk for extra sweetness. -
Serve:
Pour into chilled shot glasses. Garnish with rose petals, crushed nuts, or a small paan leaf. Serve immediately.
Notes
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Use fresh, bright-green betel leaves for the best flavor.
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You can prepare the paan paste ahead of time and refrigerate it; blend with milk and ice just before serving.
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For a vegan version, use almond or coconut milk and skip condensed milk.