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Paan sharbat recipe | paan ka sharbat | how to make paan sharbat

Paan sharbat is a summer drink that keeps the body cool during the summer season. In this recipe, I share the process of making paan sharbat or concentrate which is prepared with betel leaves, fennel seeds, gulkand, cardamom, and sugar. You can serve this refreshing drink during special occasions and festivals. It is easy to prepare with all the available ingredients in your kitchen. Do try this!

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Recipe Video

Paan sharbat recipe | paan ka sharbat | how to make paan sharbat

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course beverages
Cuisine Indian
Servings 1 bottle


For paan sharbat

  • 20 betal - paan leaves
  • 1 cup or 200 gm gulkand
  • 1 cup or 100 gm fennel seeds
  • 20-22 cardamom powder seeds
  • 2 cup sugar
  • 2 tsp lemon juice
  • Pinch of green food color

For pan drink (with milk and water )

  • 3 tbsp paan sharbat
  • 1 cup milk or water
  • 1 tbsp sabja seeds
  • Ice cubes


Making paan sharbat

  • In a mixture jar, add paan leaves and gulkand. Grind it into paste. Keep it aside.
  • Now in a jar, add soaked fennel seeds, cardamom and some water. Grind it into a smooth paste.
  • In a pan, add sugar and water. Dissolve sugar and bring the mixture comes to a boil.
  • Then add paan-gulkand paste and fennel seeds and cardamom paste. mix well.
  • Cook mixture till it is slightly thick or decreases in quantity.
  • Add lemon juice and green food color (optional). Mix well.
  • Store paan 0sharbat or syrup in a glass bottle.

Making paan sharbat

  • With water, Add 3 tbsp paan sharbat and ice cubes in a glass.
  • Top the glass with water and mix well.
  • Served chilled paan sharbat.
  • With milk, In a glass, add 3 tbsp paan sharbat, 1.5 tbsp sabja seeds and some ice cubes.
  • Top the glass with milk and mix well.
  • Served chilled paan milk sharbat.


  • use ice cubes if the pan and gulkand is not grind properly.
  • soaked fennel seeds and cardamom gives a nice flavor and taste to sharbat.
  • cook sharbat till it is slightly sticky and a half into quantity.
  • store sharbat in air-tight glass bottle
  • consistency of sharbat should coat the backside of a spoon.
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5 from 1 vote (1 rating without comment)


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