Description
A fascinating bright green syrup water complexly intertwining rose petals and fennel, reproducing the flavor of India's post-meal breath freshener 'Paan (betel leaf)' in liquid.
Restaurants serving Paan Sharbat
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paan leaves(Betel leaves)
- Rose petal jam(Gulkand)
- Fennel seeds
- Cardamom
- Sugar
- Water
- Ice
Instructions
- Wash fresh Paan leaves (betel leaves), blend with rose petal jam (Gulkand), fennel seeds, cardamom in a mixer.
- Once paste forms, mix into syrup boiled from sugar and water to make special Paan syrup.
- Put
- tbsp of syrup in a glass, pour cold water (or milk), float ice and stir well to finish.
Learn more Spice, substitutes, tips
Key spices
Fennel seeds、Cardamom
Substitutes at Japanese supermarkets
Mint and basil (as a sub for intense freshness)
Pairing
After heavy spicy meals、Refreshment time
Trivia
[Hardcore] 'Paan' is originally chewed post-meal wrapping lime/spices in leaves, but this drink evolved that freshness into a 'drinkable' form. The sweet spicy aroma—different from mint—intensely stimulates nostalgia for India.
Eating tips & etiquette
[Unique Eating] Send the perfume-like exotic aroma spreading throughout the mouth down to the bottom of the stomach, vividly rewriting the curry afterglow!
Allergen
None