Paan Milkshake Recipe – Betel Leaf & Fennel Indian Summer Drink

Last Updated on 6 months ago by Neha Deshmukh

Paan Milkshake Recipe – Betel Leaf & Fennel Indian Summer Drink

Introduction

Oh, the paan milkshake! It’s one of those drinks that instantly transports me back to bustling Indian summers, street-side vendors, and the sweet, slightly mysterious aroma of betel leaves. I first tried this as a kid, and honestly, it was a bit of an acquired taste. But now? It’s my go-to when I crave something cool, refreshing, and uniquely Indian. This recipe captures all those flavors in a creamy, dreamy milkshake. You’ll be surprised how easily you can recreate this iconic Indian summer drink at home!

Why You’ll Love This Recipe

This paan milkshake isn’t just a drink; it’s an experience. It’s a delightful blend of sweet, minty, and slightly floral flavors. It’s incredibly easy to make, needing just a handful of ingredients and a blender. Plus, it’s a fantastic conversation starter – not everyone has tried a paan milkshake before! It’s perfect for beating the heat, impressing your friends, or simply indulging in a little bit of Indian culinary magic.

Ingredients

Here’s what you’ll need to whip up this delicious paan milkshake:

• 3 betel leaves
• ?? cup sugar (approximately 150ml – adjust to your sweetness preference!)
• 3 cardamom pods
• 2 tbsp fennel seeds
• 2 tbsp desiccated coconut
• 3 drops green food colour (optional)
• 4 tbsp water
• Chilled milk, as needed
• Ice cubes, as needed
• Rooh Afza, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Betel Leaves: Sourcing & Freshness

Finding good quality betel leaves is key. Look for leaves that are vibrant green, pliable, and free from blemishes. You can usually find them at Indian grocery stores or markets. Freshness matters – the more vibrant the leaf, the more flavour it will impart.

Sugar: Adjusting Sweetness Levels

I’ve listed approximately 150ml (?? cup) of sugar, but feel free to adjust this to your liking. Start with less and add more as needed. You can also experiment with other sweeteners like honey or maple syrup, though it will slightly alter the flavour profile.

Cardamom: Using Whole Pods vs. Powder

I always recommend using whole cardamom pods for the best flavour. Gently crush them before adding them to the blender to release their aroma. If you only have cardamom powder, use about ½ teaspoon, but the flavour won’t be quite as intense.

Fennel: Regional Variations & Flavor Profile

Fennel seeds (saunf) are a crucial component of paan. They provide that characteristic anise-like flavour. In some regions, people also add a tiny pinch of fennel powder for an extra boost.

Desiccated Coconut: Toasting for Enhanced Flavor

Toasting the desiccated coconut lightly in a dry pan for a few minutes really enhances its flavour. Keep a close eye on it, as it burns easily! This step is optional, but I highly recommend it.

Green Food Colour: Natural Alternatives

I’ve included green food colour for that authentic paan milkshake look. However, if you prefer to avoid artificial colours, you can try using a small amount of spinach or mint leaves blended into the paan concentrate. It won’t be quite the same vibrant green, but it’s a healthier alternative.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, trim the head and tail of your betel leaves. This helps to remove any tough bits.
2. Pop those trimmed betel leaves into your blender.
3. Now, add the sugar, cardamom pods, fennel seeds, desiccated coconut, green food colour (if using), and water.
4. Blend everything together until you have a smooth, vibrant green paste. This is your paan concentrate!
5. If you have any leftover concentrate, store it in an airtight container in the refrigerator. It’ll stay fresh for up to a week.
6. When you’re ready to make the milkshake, add chilled milk, ice cubes, and 2 tablespoons of paan concentrate to the blender.
7. Blend until everything is frothy and well combined.
8. Pour into shot glasses or tall glasses.
9. Drizzle with a little Rooh Afza for garnish (optional, but adds a lovely flavour and colour).
10. Serve immediately and enjoy!

Expert Tips

• Don’t skip chilling the milk! It makes a huge difference in the overall texture of the milkshake.
• For a thicker milkshake, use less milk or add more ice cubes.
• If your blender is struggling, add the water gradually.

Variations

Let’s get creative!

Vegan Paan Milkshake

My friend, Priya, is vegan, and she loves this recipe with almond milk or oat milk. It works beautifully! Just substitute the dairy milk with your favourite plant-based alternative.

Gluten-Free Paan Milkshake

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Spice Level Adjustment (Adding Black Pepper or Ginger)

If you like a little kick, try adding a tiny pinch of black pepper or a small piece of grated ginger to the paan concentrate. It adds a lovely warmth.

Festival Adaptations (Holi or Summer Celebrations)

This milkshake is perfect for Holi or any summer celebration. The vibrant green colour is so festive! You can even add a sprinkle of edible glitter for extra sparkle.

Serving Suggestions

Serve this paan milkshake as a refreshing dessert, a cool afternoon treat, or a unique addition to your party menu. It pairs well with Indian snacks like samosas or pakoras.

Storage Instructions

The paan concentrate can be stored in an airtight container in the refrigerator for up to a week. The milkshake itself is best enjoyed immediately, as it will start to separate if left to sit for too long.

FAQs

What is the best way to select fresh betel leaves?

Look for leaves that are vibrant green, pliable, and free from blemishes. Avoid leaves that are dry, brittle, or have dark spots.

Can I make the paan concentrate ahead of time? How long does it last?

Yes, absolutely! Making the concentrate ahead of time saves you a lot of effort. It will last in the refrigerator for up to a week in an airtight container.

Is it possible to use a different sweetener instead of sugar?

Yes, you can! Honey, maple syrup, or even a sugar substitute like stevia will work. Keep in mind that the flavour will be slightly different.

What if I don’t have rooh afza for garnish? What can I use instead?

If you don’t have Rooh Afza, you can use a drizzle of rose syrup or simply skip the garnish altogether. A sprinkle of chopped pistachios also looks lovely.

Can this milkshake be made with plant-based milk alternatives?

Definitely! Almond milk, oat milk, soy milk, or coconut milk all work beautifully.

How can I adjust the thickness of the milkshake?

For a thicker milkshake, use less milk or add more ice cubes. For a thinner milkshake, add more milk. It’s all about finding your perfect consistency!