Paan Shots or Paan Milkshake is a lovely drink made with pureed betel leaves, gulkand (rose preserve) and almond milk along together with soaked basil seeds. This is one of those quick and easy drinks which is super cooling and refreshing.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3
  • Category: Beverages
  • Cuisine: Indian

Ingredients

  • 6 to 7 betel leaves ((paan) - yields approx ⅓ or ½ cup of puree)
  • 4 cups Almond Milk (or with preferred milk)
  • ½ tablespoon sabja seeds ((basil seeds) soaked in enough water)
  • 1 tablespoon rose syrup (or rooh afza, optional)
  • 4 to 5 tablespoons gulkand (or as add required, can add sugar instead as needed)
  • 2 to 3 tablespoon dry fruits ((chopped), almonds, pistachios, cashews, pine nuts, dry figs etc - optional)

Method

  1. Rinse the betel leaves well in water. Drain all of the water.
  2. First soak sabja seeds (sweet basil seeds) in enough water for 20 to 30 minutes.
  3. In a small blender, puree the betel leaves with 2 to 3 tablespoons water or as needed.
  4. In a bowl or glass jar, mix the betel leaves puree and almond milk. Stir and combine well.
  5. Now add the gulkand and stir well again. Make sure the gulkand is mixed evenly in the drink.
  6. Drain all the water from the soaked sabja seeds using a fine strainer. Add the soaked sabja seeds in the jar.
  7. Stir in the rose syrup or rooh afza. Mix thoroughly.
  8. Add the chopped nuts or dry fruits.
  9. Mix well and serve the Paan Shots drink in tall glasses.
  10. You can also chill the drink and serve Paan Milkshake later.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.