Paan Thandai Shots

This recipe is famous for it's refreshingly piquant flavors. The drink is super easy to make with very easily available ingredients from your nearest Indian Grocery Stores.

5 from 1 vote

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Course: Beverages, Drinks

Cuisine: Indian

Keyword: Beverages, Drinks, Holi Recipes, Indian Drinks

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Calories: 145kcal

Author: Aayushi Patel

Equipment

1 Blender
1 Strainer

Ingredients

5 Betel Leaves (Paan Leaves)
3 tablespoon Rose Jam Gulkand
3 Tbsp Sugar
2.5 Tbsp Thandai Powder
3 Cups Milk
1 Tbsp Dried Rose Petals For Garnishing

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Instructions

Wash and pat dry the paan leaves.
Tear the paan leaves into smaller pieces and add them to a blender jar.
Next add the Rose Jam (gulkand), sugar, thandai powder and milk.
Now blend on high speed, until everything is blended well. The color of your drink should look beautiful light pista green.
Strain it, just to make sure it is silky smooth to drink.
Refrigerate for 1 hour and serve chilled garnished with dried rose petals.

Notes

This drink can be made ahead. You can make it the night before, refrigerate and serve it chilled the next day.
Straining the drink is a must. I highly recommend not skipping this step.
You can add more sugar if your rose jam is not sweet enough.
This drink makes 8 servings of shots when served in 1.5oz to 2oz shot glasses.
You can double the recipe to make a bigger quantity.

Nutrition