Paan Shots | Gulkand Paan Milkshake

Inspired by the flavors of Meetha Paan, this drinkable Paan Shots recipe is delicious, cooling and refreshing. 

This is great as a drink, dessert or even as a palate cleanser! 

Parties and get togethers are always incomplete without a few things; delicious drinks, great appetizers and indulgent desserts. When it comes to drinks, there are so many options.

From milk based drinks like Falooda and Thandai Boba to the water based ones like Prickly Pear Lemonade and Mixed Fruit Cocktail we love them all for our parties.

Whenever we are hosting an Indian theme party; I love to make some Indian theme drinks. And what better than anything 'paan' flavored. This drink has been a favorite for years and has become very popular lately.

Jump to:

• What is Paan
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Serving Suggestions
• Expert Tips and Notes
• Recipe FAQs
• More Paan Recipes
• Paan Shots (Gulkand Paan Milkshake)

What is Paan

Paan (betel leaves), is super popular in India and other South East Asian countries as an after meal mouth freshener or palate cleanser.

A betel leaf is filled with delicious things like gulkand (rose jam), shredded coconut, katha, cardamom, fennel seeds etc. and rolled into a neat envelope. 

This is served chilled at restaurants, weddings or can be bought at the corner store.

Inspired from this, there are so many recipes developed by different folks. From paan fudge, paan panna cotta and paan mousse to a savory like paan chaat; these are all wonderful creations of the leaves.

Why this recipe works

• It is a super delicious way to make a drinkable paan.
• This one is a great drink for any party or get together.
• We can easily prepare paan shots ahead of time.
• The drink works well as shots or in taller glasses.
• Moreover, the recipe uses all natural flavors and colors; no added colors.
• It is easy to enjoy this version with some booze as well.
• We can easily make the same recipe Vegan.
• The drink is great for kids and adults alike.
• It is super easy to double or triple the recipe.

Ingredients and Substitutions

• Whole Milk: I like to use whole milk in this recipe. It results in a thick shake that is creamy and delicious. Using lower fat milk is definitely an option but it does not give the drink the thickness. 
• Cream: Whipping cream is great to make the drink creamy. If you like you can substitute with half and half too. I also add a dollop of whipped cream on top. This is optional but delicious. 
• Betel Leaves: The recipe needs a few betel leaves. There are plenty of varieties that are sold in stores and online. All of them work here. Simply wash and pat them dry before using. These leaves are best when they are fresh. Try and buy them the day you want to make the drink.
• Sugar: I like to use sugar  as the sweetener in the paan shots. However, skip sugar if you want a less sweet version. White, brown or powdered sugar all work in the recipe. 
• Fennel and Cardamom Seeds: Super flavorful, some raw and uncoated fennel is an ingredient that should not be skipped in the recipe. It gives the perfect flavor that a mouth freshener should have. Moreover, we use some cardamom. If you have ground cardamom seeds, that works too.
• Gulkand: Rose jam or gulkand as it is popularly known is an important ingredient here. Along with adding sweetness, it brings in the authenticity of meetha pan. This can be bought from the Indian store or online. 
• Toppings: A great way to finish off the drink is by adding some dried rose petals, mukhwas, Tutti Frutti and maraschino cherries. They add texture and a pop of color.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a blender jar add roughly cut betel leaves, sugar, gulkand, fennel seeds, dried rose petals and cardamom seeds. 

2- Add in milk and cream.

3- Blend till smooth and all the tiny bits are broken down. 

4- Then transfer the drink to a jar using a fine mesh strainer.

5- Chill the drink till ready to serve. 

6- Transfer to small glasses and top with some whipped cream. Add tutti-frutti, dried rose and mukhwas before serving.

Serving Suggestions

Paan shots are easy to serve as a drink before enjoying appetizers or after a meal. I like it more as a welcome drink instead of serving after.

I like to top the drink with tutti-frutti, dried rose and mukhwas before serving. However, this is optional.

In case the drink is made before hand or there are leftovers, simply transfer to an airtight jar and refrigerate. It stays well for 2-3 days.

Expert Tips and Notes

• Use whole milk and whipping cream to make the shots perfectly creamy. However, lower fat milk and half and half will work too, but it will give a less creamy result.
• Buy the betel leaves the day you want to make the recipe. If you buy them in advance, cover them in a moist kitchen towel and place them in the refrigerator. The leaves will keep well for 3-4 days. 
• The drink has a strong paan flavor. However, to get a milder flavor reduce the number of leaves used. 
• It is easy to make the drink before hand. Simply process, strain and store in the refrigerator. Mix well and serve chilled.
• The drink here is not bright green as I have not added any color. To get a bright green color, add a couple of drops of green gel color to the mix in the blender.
• Moreover, it is easy to spike the drink with some vodka for those who would like some booze.
• Use a non-dairy milk and cream for a Vegan version.
• Skip the sugar and simply add gulkand for a less sweet version of the drink.

Recipe FAQs

More Paan Recipes