Paan Shots-Summer Meetha Drink

Paan ka Sharbat is a refreshing drink made from paan(betel)leaves. It’s the perfect mix of cool and sweet, making it a popular choice, especially in the summer. It helps cool you down and leaves you feeling fresh

"Dinner is never complete without something sweet!"

Any lunch or dinner is considered complete only when something sweet follows — be it a dessert, a mouth freshener, or a chilled and aromatic paan.

In Indian culture, paan is not just a flavor but also a part of tradition and digestion. This tradition has now been presented in a new way — in the form of Paan Shots or Paan Sharbat

Table of Contents

• About Paan Sharbat
• Ingredients
• Recipe Description
• Expert Tips

About Paan Sharbat

The sweet, rosy flavor of Gulkand paired with the fresh taste of Kolkata paan leaves will leave you feeling completely refreshed — making these Paan Shots the perfect way to end any meal.This drink is not only refreshing and flavorful, but also super easy to make at home with simple ingredients.

These delicious, cool shots are perfect for festive occasions, dinner parties, or just a fun after-meal surprise.

Ingredients

For Paan Paste

• paan leaves:You can take 6-7 leaves of Maghai or Calcutta Paan and remove stems.
• Fennel seeds: They give a sweet, refreshing taste and help with digestion too.
• Desiccated coconut: Adds a soft, nutty bite that makes the paan shots richer.
• Cardamom powder: Brings in that lovely, desi aroma and balances the flavors.
• Gulkand: This is the heart of the recipe — sweet, floral, and full of paan vibes!
• Green food color (optional): Gives that classic paan look and makes the shots visually appealing.
• Sugar: Adds the right amount of sweetness to bring all the flavors together.

For Final Creamy Paan Shots:

• paan paste
• sugar (adjust to taste)
• cold milk
• fresh cream (malai or whipping cream)

Recipe Description

Step-by-step instructions

Prepare the Paan Paste

1. Add 6-7 chpopped paan leaves into a mixer jar.

2. Add 1.5 tbsp soaked fennel seeds and 2 tbsp desiccated coconut.


3. Add 1/2 tsp cardamom powder and 5–6 ice cubes.

4. Blend everything in to a coarse paste

5. Now add gulkand, a few drops of green food color (optional), and 1/4 cup sugar.


6. Blend again until smooth. Your paan paste is ready!

Make the Creamy Paan Shots

1. In a clean blender jar, add 3 tbsp of the prepared paan paste.

2. Add 2–3 tsp sugar, 3/4 cup cold milk, and 1/2 cup fresh cream.


3. Blend until frothy and smooth.

Pour the mixture into small shot glasses. Garnish with a little almonds, cashew or tutti-frutti on top. You can also add rose petals to make it more appealing.Serve chilled — perfect after lunch or dinner!

Expert Tips

• Make-ahead Idea: You can freeze the paan paste in an ice cube tray and store it for up to 2–3 months. Just pop out a few cubes and blend with milk and cream whenever you want a quick paan shot!
• Shortcut Using Sweet Paan:You can also use ready-made sweet paan (meetha paan) instead of fresh leaves. Just blend it with extra gulkand, fennel seeds, and cardamom powder
• Storage Tip:If you store the paste in the refrigerator (not freezer), it stays fresh for 5–6 days. Always use an airtight container.
• Cream Substitutes:If fresh cream is not available, you can easily replace it with full cream milk or even vanilla ice cream for a richer, dessert-style flavor.
• Natural Sweetener Option:You can use mishri (rock sugar) instead of white sugar. It adds a more natural sweetness and complements the traditional paan flavor beautifully.