Paan Sharbat (Betel Leaf and Rose Cooler)

When the mercury is rising, pour yourself a refreshing glass of cold Paan Sharbat and enjoy. This delicious and fragrant beverage is made from fresh paan (betel) leaves and gulkand (rose petal jam). It can be mixed with milk, water or club soda. If you are a meetha paan lover, this drink is a must-try. Serve it alongside (or mixed with) thandai for your Holi celebrations. You won’t be disappointed, I promise. Paan leaves and gukand are easily available online (or at your neighborhood paan shop).

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Recipe

Paan Sharbat

(Serves 6-8)

Ingredients

6 fresh Kolkata paan leaves, torn into pieces 
1/4 cup gulkand
2 tbsp fennel seeds (saunf)
1 1/4 cups water, divided
8 green cardamom pods (choti elaichi)
2 cloves (laung)
Pinch of salt
1 cup sugar 
2-3 drops green food color (optional)
2 tsp rose water
2 tsp lemon juice or 1/8 tsp citric acid crystals
Milk and ice for mixing 

Method

Soak the fennel seeds, cardamom pods and cloves in 1/2 cup of water for 2-3 hours. Transfer to a blender. Add the paan leaves, gulkand and salt. Blend until smooth. 

In a heavy based saucepan, combine the sugar with the remaining 3/4 cup of water. Bring to a boil over medium heat. Stir until the sugar has dissolved and the syrup reaches a rolling boil. Add the betel leaf mixture and green food color, if using. Lower the heat and cook for 10-12 minutes, stirring frequently until the mixture starts to thicken. Turn off the heat and stir in the rose water and lemon juice. 

Strain the mixture through a stainless steel sieve (for a clearer liquid, strain the sharbat through a muslin cloth once more). Let the paan sharbat concentrate cool to room temperature. 

Add 2 tbsp of the concentrate into a glass. Top with ice. Stir in half a cup of cold milk and enjoy. 

Store the paan sharbat concentrate refrigerated in an airtight jar. It can also be mixed with water or club soda.