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The first time I tried these paan shots was at a restaurant in Bombay called Punjab Grill. The next time I went there I made sure to ask them how it was made. With an idea of the ingredients used, I decided to try it out at home. I have to admit it was as comparable and a cool way to end a meal!

This is what you’ll need

Betelnut leaves: 2 (medium sized)

Badishep supari: 1/2tsp

Paan masala: 1tsp

Cardamom powder: A pinch

Gulkand (rose petal jam): 1tbsp

Vanilla ice cream: 4 tbsp

Ice cubes: 1-2 (optional)

Let’s get cooking

1. Tear the betelnut leaves and put them into a mixer.

2. Add the rest of the ingredients and blend to a smooth puree.

3. Pour into shot glasses and serve immediately.

Approximate preparation time: 5 minutes

Serves: Makes 6-8 shot glasses

* This mixture must be served as soon as it is prepared.

* The consistency is thick. Do not dilute.

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