Paan Shot



  • 4 calcutta betel leaves (paan)
  • 4 tablespoon gulkand (sweet preserve of rose petals)
  • 1 tablespoon fennel seeds
  • 2.5 tablespoon paan masala
  • 2.5 cups vanilla ice cream
  • 10 ice cubes


  1. Tear apart the paan leaves using your hand and add to a mixer.
  2. Add all the other ingredients in the same mixer jar and blend until smooth.
  3. Refrigerate for at least 1 hour.
  4. Pour equal quantities of the paan shot into 12 shot glasses and serve chilled.

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