Simple, practical, and full of everyday flavour, Paan Thandai Shots is a Indian drink made with paan leaves, gulkand, and sugar in about 10 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: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 4
  • Category: Drink
  • Cuisine: Indian

Ingredients

  • 3 paan leaves (use large paan leaves for more paan flavor)
  • 1 tablespoon gulkand (rose petal preserve)
  • 1 tablespoon sugar (optional, but I do add it)
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon thandai powder
  • 1 cup milk (240 ml/ 8oz)

Method

  1. To a blender, add paan leaves (tear them up before adding to the blender), along with gulkand, fennel seeds and sugar. Then add the thandai powder.
  2. Add milk of choice and blend until everything is well combined and blends well together. Strain the mixture using a strainer to make it smooth, this step is optional but I recommend doing it so that the drink is super smooth.
  3. Pour the drink into small shot glasses (1.5 to 2 oz). Garnish with dried rose petals or candied fennel. Chill the glasses before serving.

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.