Paan Thandai Recipe

Indian cuisine · 154 calories

paan thandai recipe

About this recipe

Paan Thandai is a delightful Indian dessert beverage that combines the refreshing flavors of betel leaves (paan) with the aromatic richness of thandai. Perfectly suited for festive occasions or family gatherings, this creamy and chilled drink is a fusion of traditional ingredients like milk, nuts, and spices. The addition of paan lends it a unique flavor, making it a memorable treat. Its vibrant green hue and fragrant aroma make it a showstopper on any dessert table, and it is an excellent way to end a hearty meal with your loved ones.

Ingredients

  • - Betel Leaves
  • 100 g Almond Regular
  • 100 g Kaju Kani
  • 250 G Honey Rose Gulkand
  • - Dry Rose Petals
  • 100 g Badishep Big Premium
  • 20 g Cardamom Green
  • Unsalted Sliced Pistachio (Unsalted) (100g)
  • - Dairy Milk
  • 500 g Sugar

Instructions

  1. 1. Begin by boiling the milk in a saucepan over medium heat. Stir occasionally to prevent it from sticking to the bottom. Once it comes to a boil, reduce the heat and let it simmer for 5 minutes.
  2. 2. While the milk is simmering, grind the almonds, cashews, cardamom pods, and fennel seeds into a fine powder using a blender or spice grinder.
  3. 3. Add the ground nut and spice mixture to the simmering milk along with the thandai powder and sugar. Mix well and cook for another 2-3 minutes, stirring continuously to combine all the flavors.
  4. 4. Remove the milk mixture from heat and let it cool to room temperature. Once cooled, transfer it to a blender.
  5. 5. Tear the fresh betel leaves into smaller pieces and add them to the blender along with the gulkand and rose water. Blend until smooth and the mixture turns a vibrant green color.
  6. 6. Strain the blended mixture through a fine sieve to remove any coarse particles, ensuring a smooth texture.
  7. 7. Chill the strained Paan Thandai in the refrigerator for at least 1 hour. Before serving, give it a good stir.
  8. 8. Pour the chilled Paan Thandai into serving glasses. Garnish with chopped pistachios and dried rose petals for an elegant touch. Serve immediately and enjoy!