Paan Shots is a refreshing and flavorful drink made with fresh betel leaves. In this recipe, I share the complete process of preparing a paan shots paste or premix using betel leaves, fennel seeds, dry coconut, gulkand, cardamom, and sugar. This premix gives a rich, aromatic, and authentic paan flavor that tastes just like the one served at restaurants.
In this version, I have not used cream, condensed milk, or ice cream. Instead, I use a simple and smart trick to naturally thicken the milk. Once the milk reaches the perfect consistency, I add the prepared paan premix paste along with fresh malai to create creamy and delicious restaurant-style paan shots at home. This method keeps the cost very low without compromising on taste or texture.
This refreshing drink is perfect for serving at parties, special occasions, and festivals. It is easy to prepare and requires ingredients that are easily available in your kitchen. Do try this unique and delightful paan shots recipe and surprise your family and guests!
The key to making restaurant style paan shots at home is:
- Firstly, I make a paan shots premix or paste using fresh betel leaves, fennel seeds, dry coconut, gulkand, and for sweetness, I add misri (sakar) along with cardamom powder for flavor. This premix can be easily prepared in a mixer jar. Once prepared, store it in an airtight container in the freezer. It stays good for up to 15 days in the refrigerator. You can also make it by mixing betel leaves with prepared meetha paan (without adding supari and katha).
- Secondly, I prepare the milk mixture for the shots. I thicken the milk by adding custard powder to it. Traditionally, paan shots are made with ice cream and fresh cream, but with this milk mixture, the paan shots become creamy and thick. You can use cornflour as a thickening agent instead of custard powder.
- Lastly, once the prepared milk mixture is chilled, add the paan shots premix and fresh malai for the perfect texture and taste. Instead of malai, you can also use fresh cream.
- Serving Tips: Paan shots taste best when served chilled and garnished with colorful variyari (fennel seeds) and rose petals.
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Recipe video
Paan shots recipe | paan sharbat | paan milk shake
Ingredients
For paan shots premix
- 6 fresh beetal leaf
- ¼ cup fennel seeds
- ¼ cup dry coconut
- ¼ cup gulkand
- ¼ cup Mistri - sakar or sugar
- 1 tsp cardamom powder
- Pinch of green food colour
- ¼ cup cold water
For milk mixture
- ½ litre or 500 ml milk
- 2 tbsp custard powder
- ¼ cup powder sugar
For paan shots
- Prepared milk mixture
- ½ cup paan shots premix or paste
- ¼ cup malai
Instructions
Making Paan Shots Premix
- In a mixer jar, add 6 betel leaves, ¼ cup fennel seeds, ¼ cup dry coconut, ¼ cup gulkand, ¼ cup mishri (sugar), 1 tsp cardamom powder, a pinch of green food colour, and ¼ cup cold water. Grind everything into a smooth and thick paste.
- Transfer the paste into an air-tight container and store it in the refrigerator. It stays fresh for up to 15 days.
Making the Milk Mixture
- In a pan, add ½ litre milk. Take out ¼ cup milk separately and bring the remaining milk to a boil.
- Once the milk starts boiling, add 2 tbsp custard powder to the reserved ¼ cup cold milk and mix well. Pour this mixture into the boiling milk. Also, add ¼ cup powdered sugar and mix well.
- Cook the mixture for 2–3 minutes until it starts to thicken. Switch off the gas and transfer the mixture into a bowl. Let it cool down, then refrigerate for 30 minutes.
Making Paan Shots
- Once the milk mixture is chilled, add ½ cup paan shots premix and ¼ cup fresh malai. Mix well.
- The paan shots mixture is ready. Refrigerate it for another 30 minutes.
- Now, serve the paan shots in small glasses and garnish with colourful fennel seeds and dry rose petals.
Notes
- The proportion of fennel seeds, dry coconut, and gulkand should be the same in the sharbat premix.
- Do not add too much water while grinding the paste.
- Store the paan sharbat premix in an airtight container; it stays good for up to 15 days in the refrigerator.
- You can use prepared meetha paan without supari and katha in the paan sharbat premix.
- The addition of custard powder makes the milk thick and creamy in texture.
- You can use tapkir (arrowroot) or cornflour powder instead of custard powder.
- The addition of fresh malai enhances the taste and creaminess of the paan shots.
- Paan shots taste great when it serve chilled.