Paan Thandai

 

Paan Thandai is a unique and refreshing variation of the traditional thandai, combining the aromatic and cooling properties of thandai with the delightful flavours of paan (betel leaves).  It combines the richness of thandai spices with the unique, minty, and aromatic flavour of paan, offering a refreshing twist on the traditional drink. It’s a perfect drink for those who enjoy the sweet, minty, and slightly spicy taste of paan. 

Ingredients: 

For the thandai paste- See basic thandai recipe

For the paan thandai drink-

• 2 cups chilled milk (or coconut milk or almond milk for a vegan version)
• 2 tbsp sugar (adjust to taste)
• 3-4 paan leaves (betel leaves)
• 1-2 tbsp thandai paste (prepared earlier)
• 1 tsp rose water
•  Crushed ice
• A pinch of cardamom pdr
• slivers of almonds for garnish 

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight). Once soaked, drain the water. Blend the soaked almonds, cashews, melon seeds, fennel seeds, cardamom pods, black peppercorns, poppy seeds, and rose petals into a smooth paste. Add a little water or milk to make it easier to blend.
2. Wash the paan (betel) leaves thoroughly to remove any dirt. Tear the paan leaves into smaller pieces and grind them with a little water to make a smooth paste. Alternatively, you can soak the paan leaves in warm water for about 10 minutes and then blend them to release the flavour or simply use paan syrup
3. In a blender, combine the chilled milk, 2 tablespoons of thandai paste, sugar, and the ground paan paste. Blend until smooth.
4. Taste and adjust the sweetness by adding more sugar if needed.
5. Optionally, add rose water for an added floral fragrance, then blend again.
6. Pour the Paan Thandai into glasses. You can add crushed ice if you like it extra cold. Garnish with a sprinkle of cardamom powder, slivers of almonds, or even a small piece of paan leaf for decoration. 
7. Serve chilled and enjoy! 

Tips:  Be sure to use fresh paan leaves for the best flavour. You can find them at Indian grocery stores or speciality spice shops.

Vegan Option: You can use coconut milk or almond milk as a substitute for regular milk. 

Garnish with cardamom powder or chopped almonds for extra texture and flavour

 

 

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