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.

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.

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.