Paan Thandai

Name: Paan Thandai
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 8-10 Betel leaves(paan); 4 tbsp gulkand; 3-4 tbsp fennel seeds; 2-3 tbsp dessicated coconut; 1 tsp paan masala; 2 tbsp + as required sugar; a pinch few drops of green food colour(optional); as required Some pista flakes and almonds flakes for garnishing

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#holisweets

Mamta L. Lalwani @kims_kitchen160316

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Ingredients

8-10 servings

8-10Betel leaves(paan)
4 tbspgulkand
3-4 tbspfennel seeds
2-3 tbspdessicated coconut
1 tsppaan masala
2 tbsp + as requiredsugar
a pinchfew drops of green food colour(optional)
as requiredSome pista flakes and almonds flakes for garnishing

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Steps

1

First in a blender jar add washed betel leaves, dessicated coconut, fennel seeds, and 2 tbsp sugar.blend coarsely.
2

Now add gulkand little water,paan masala and food colour.blend well again till smoth paste.
3

Now add prepared paste in chilled milk mix well and strain (optional)in a jar.
4

Pour paan thandai in serving glasses, garnish with some pista and almonds flakes.
5

Add ice if required, serve cool.