Pan & Gulkand Drink


  • 8-10 paan leaves. (Kalkatti or magai)
  • 2 tablespoons fennel seeds
  • 4 no. green cardamom
  • 3 tablespoons desiccated coconut
  • few ice cubes
  • 4 tablespoons gulkand
  • 3 tablespoons sugar
  • 4-5 drops food colour
  • 2 large scoops vanilla ice cream
  • 2 cups milk
  • rose peats for garnishing
  • pistachios for garnishing
  • saffron strands for garnishing

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Paan & Gulkand concentrate
  1. Take the paan leaves and remove the thick stem and roughly chop them.
  2. Now put the leaves in the mixer grinder along with desiccated coconut, fennel seeds, green cardamom and few ice cubes. Grind them until smooth. Add some water if needed.
  3. Further add gulkand, sugar and green food colour and grind once again until smooth.
  4. The gulkand and pan concentrate is ready. You can store it in the refrigerator for up to a week.
Pan & Gulkand Drink
  1. In a mixer grinder add two large scoops of vanilla ice cream, 2-3 tablespoons of the pan concentrate, and milk. Grind until smooth. The refreshing pan and gulkand drink is ready.
  2. Garnish with rose petals, pistachios and saffron strands. Serve immediately.

Recipe Notes

  • You can use kalkatti or magai paan
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