Paan shot recipe

Paan Shots 

(Betel Leaf Apéritif and Digestif)

Give a vodka twist to the betel leaves and treat yourself to an innovative shots!

Preparation Time: 10 minutes.

Chilling Time in refrigerator: 35 minutes

Servings– 04 shot glasses- 60 ml. each

Ingredients and Quantity: 
Maghai Paan leaves / Maghai Betel leaves, dark green -12 nos.
Gulkand – 1 ½ tbsp.
Mint coated fennel seeds- 01 tsp.
Desiccated Coconut -01 tsp.
Cardamom Powder- ½  tsp.
Vanilla Ice cream -02 big scoops
Water- 04 tbsp./ as required.
Ice cubes- 08 small cubes
Vodka – 60ml / Optional, or the quantity can be increased or decreased, as desired.

For garnish:

Glazed cherries- 04 nos.

Gulkand – 02 tsp.

Method:

Rinse the betel leaves in water and chop roughly.

Make a smooth paste of the betel leaves with very little water.
Blend all ingredients together including the betel leaves paste, till absolutely smooth and blended properly.

Make sure that there are no paan bits floating in the shots.

Pour in the shot glasses.

Chill it in the refrigerator for 35 minutes.

Serve chilled garnished with a glazed cherry or little gulkand.

Chefs Tip:

  1. If you want a more greener colour, as per your choice or as desired, you may take 04 more Maghai betel leaves and prepare a smooth paste and add to the shots.
  2. Do not add too much of cardamom powder or it will mask the flavor of betel leaves.

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