Paan Thandai Shots
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 paan leaves (use large paan leaves for more paan flavor)
- 1 tablespoon gulkand (rose petal preserve)
- 1 tablespoon sugar (optional, but I do add it)
- 1/2 teaspoon fennel seeds
- 1 tablespoon thandai powder
- 1 cup milk (240 ml/ 8oz)
Method
- To a blender, add paan leaves (tear them up before adding to the blender), along with gulkand, fennel seeds and sugar. Then add the thandai powder.
- Add milk of choice and blend until everything is well combined and blends well together. Strain the mixture using a strainer to make it smooth, this step is optional but I recommend doing it so that the drink is super smooth.
- Pour the drink into small shot glasses (1.5 to 2 oz). Garnish with dried rose petals or candied fennel. Chill the glasses before serving.