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