Simple, practical, and full of everyday flavour, Paan Shots | Paan Milkshake is a gluten-free, vegan Indian beverages made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- Rinse the betel leaves well in water. Drain all of the water.
- First soak sabja seeds (sweet basil seeds) in enough water for 20 to 30 minutes.
- In a small blender, puree the betel leaves with 2 to 3 tablespoons water or as needed.
- In a bowl or glass jar, mix the betel leaves puree and almond milk. Stir and combine well.
- Now add the gulkand and stir well again. Make sure the gulkand is mixed evenly in the drink.
- Drain all the water from the soaked sabja seeds using a fine strainer. Add the soaked sabja seeds in the jar.
- Stir in the rose syrup or rooh afza. Mix thoroughly.
- Add the chopped nuts or dry fruits.
- Mix well and serve the Paan Shots drink in tall glasses.
- 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.
