This is a special drink made with a twist of Paan (Betel leaves) Perfect for all the paan lovers.

Paan Thandaai

By Shubham Dubbal

Apr, 20th


6 persons
Cook Time
40 minutes
8 - 10


  • Paan (Betel) Leaves 5-6
  • 10-12 Cashews
  • 10-12 Almonds
  • 2 tbsp poppy seeds (Khaskhas)
  • 7-8 Black pepper
  • 7-8 cloves
  • 2 tbsp melon seeds (magaz)
  • 8-10 green cardamom
  • 1 tbsp rose petals powder or 2 fresh edible roses
  • 1 tbsp Fennel seeds(saunf)


  • Take a bowl and add cashews, almonds, poppy seeds, melon seeds and fennel(Saunf).
  • Add 1 glass of hot water in the bowl and let it soak for 20 mins
  • Strain the soaked ingredients and add them up in a blending jar.
  • Add cardamom, cloves black pepper, rose petals powder and betel leaves
  • Add half cup of milk and blend it to a fine paste.
  • Now blend it well by adding up more milk, sugar and ice.
  • Serve Chilled


You can strain the mixture if you like the silky texture of drink.