Paan Thandai Recipe – Gulkand & Fennel Infused Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Paan Thandai Recipe – Gulkand & Fennel Infused Indian Summer Drink

Hello friends! If you’re anything like me, the summer heat just begs for a cool, refreshing drink. And this Paan Thandai? It’s not just refreshing, it’s a little slice of Indian summer heaven. I first made this for a small get-together last year, and it was an instant hit – everyone kept asking for the recipe! It’s a unique blend of flavors, a little sweet, a little fragrant, and totally addictive. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Paan Thandai is a delightful twist on the traditional Thandai. The addition of paan, gulkand, and fennel seeds elevates it to something truly special. It’s perfect for beating the heat, impressing your guests, or just treating yourself to a little bit of luxury. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 3 paan leaves
• 1 tablespoon gulkand (rose petal preserve)
• 1 tablespoon sugar (optional – adjust to your sweetness preference)
• 0.5 teaspoon fennel seeds
• 1 tablespoon thandai powder (about 15g)
• 1 cup milk (about 240ml)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Paan Leaves: Selecting Freshness & Quality

Paan leaves are the star here, so choose wisely! Look for leaves that are dark green, pliable, and free from blemishes. They should smell fresh and slightly sweet. If they feel brittle or dry, they’re not the best choice.

Gulkand: Understanding Varieties & Benefits

Gulkand is a sweet preserve made from rose petals. You can find different varieties – some are smoother, some have more petal pieces. I prefer a smoother gulkand for this recipe, as it blends more easily. Plus, gulkand is known for its cooling properties, which is exactly what we need in a summer drink!

Thandai Powder: Homemade vs. Store-Bought

Thandai powder is a blend of nuts, seeds, and spices. You can absolutely make your own (and it’s amazing when you do!), but a good quality store-bought powder works perfectly well. Just make sure it’s fresh!

Fennel Seeds: Regional Variations & Flavor Profile

Fennel seeds add a lovely anise-like flavor. In some regions of India, they’re lightly toasted before being used, which intensifies their aroma. I usually skip toasting for this recipe, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some Paan Thandai!

1. First, tear the paan leaves into smaller pieces. This helps them blend more easily.
2. Add the paan leaves, gulkand, sugar (if using), fennel seeds, and thandai powder to a blender.
3. Pour in the milk.
4. Blend everything together until it’s completely smooth. Don’t rush this step – you want a silky texture!
5. Now, strain the mixture through a fine-mesh sieve. This removes any bits of paan or fennel, giving you an extra-smooth drink.
6. Pour the strained Paan Thandai into chilled shot glasses or small serving glasses.
7. Garnish with a few dried rose petals or a sprinkle of candied fennel seeds.
8. Refrigerate for at least an hour before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Chill everything! Chilled glasses and cold milk make a huge difference.
• Don’t skip the straining. It really does improve the texture.
• Adjust the sweetness. Start with less sugar and add more to taste.
• Fresh is best. Use the freshest paan leaves you can find.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Paan Thandai Adaptation

Easily make this vegan by swapping the dairy milk for almond milk, soy milk, or your favorite plant-based alternative. I’ve tried it with cashew milk and it’s divine!

Adjusting Sweetness Levels

My family prefers a less sweet drink, so I often reduce the sugar to half a tablespoon or omit it altogether. The gulkand provides plenty of sweetness on its own.

Spice Level: Adding a Hint of Cardamom or Ginger

For a little extra warmth, add a pinch of cardamom powder or a tiny piece of grated ginger to the blender.

Festival Adaptations: Holi & Summer Celebrations

During Holi, I like to add a tiny drop of green food coloring for a festive touch. It’s also wonderful for summer parties – it’s a real crowd-pleaser!

Serving Suggestions

Paan Thandai is best served chilled, as a refreshing drink on a hot day. It’s lovely on its own, or you can pair it with some light snacks like biscuits or fruit.

Storage Instructions

You can store leftover Paan Thandai in an airtight container in the refrigerator for up to 24 hours. The color might change slightly over time, but it will still taste delicious. Give it a good stir before serving.

FAQs

Let’s answer some common questions!

What is Paan Thandai and where does it originate from?

Paan Thandai is a unique variation of the traditional Indian Thandai drink, infused with the flavors of paan (betel leaf), gulkand, and fennel. While Thandai has ancient roots in India, particularly during Holi celebrations, this specific paan-infused version is a more recent and regional adaptation, gaining popularity for its refreshing and distinctive taste.

Can I make Paan Thandai ahead of time?

Absolutely! You can make it a few hours in advance and store it in the fridge. The flavors actually develop more over time.

What is the best type of milk to use for Paan Thandai?

Full-fat milk gives the richest, creamiest texture, but you can use any type of milk you prefer – low-fat, skim, or plant-based.

How can I adjust the paan flavor intensity?

Start with 3 paan leaves and taste. If you want a stronger paan flavor, add another leaf or two.

Can I use fresh Thandai mix instead of powder?

Yes, you can! You’ll need about 1/2 cup of fresh Thandai mix. Just make sure to strain it well to remove any solids.

Enjoy! I hope you love this Paan Thandai as much as I do. Let me know in the comments if you try it, and how it turns out!