Paan Sharbat recipe | Betel leaves drink
Paan Sharbat is a refreshing drink made from the infusion of betel leaves (paan), often mixed with various ingredients which are usually part of paan.
Ingredients
- 1/2 cup Fennel seeds/sounf
- 20 green cardamoms
- 10 betel leaves
- 1/2 cup desiccated Coconut
- 1.5 to 2 cup rock sugar (mishri or sugar)
- 1/2 cup gulkand/Rose jam
- 8-10 Ice cubes
- Few drops of green food colour (optional)
- Juice of half lemon
- 1 +1/2 cup water
Instructions
- Take a bowl and add fennel seeds, green cardamoms and 1 cup water in it.
- Mix and soak for 2 hours.
- Add them, including water in which they are soaked, in the small grinder (chutney jar). Actually it is hard to grind fennel seeds and cardamoms, that is why small chutney jars work best.
- Grind to a smooth paste. Keep aside.
- Wash betal leaves very well.
- Remove the stem part.
- Tear them roughly and put in another grinder jar.
- Also add desiccated coconut, rock sugar (mishri), gulkand, green food colour, ice cubes and 1/2 cup water.
- Grind to a fine puree.
- Now transfer that ground fennel seeds and cardamoms paste to this puree.
- Blend again so that everything assembles so well.
- Now pass the mixture through a fine sieve. Better to put a kitchen towel for perfect filtration.
- Add lemon juice and mix well. Paan syrup is ready.
- For serving, take 2-3 tbsp of paan syrup in a serving glass having ice cubes.
- Pour water and mix.
- Enjoy chilled.
Notes
- If don't have gulkand, you can use fresh or dry rose petals alongwith sugar.
- Instead of making sharbat with water, you can make a pan milkshake by assembling it with milk.