PAN SHOTS

INGREDIENTS

• 20-25 calcatta meenakshi pan leaves (betel leaves)
• 1tbs saunf (fennel)
• 2-3 tb spoons gulkand (rose petal jam)
• 1 tsp meethi supari (sweet supari)
• 3 tbs dry coconut powder
• 1/2 cup milk
• A pinch of ilaichi powder (cardamom)
• Water as required.

Method:


1 Wash and clean the betel leaves and cut away the top stem.

2 In a grinder, cut these leaves into pieces and add all the other ingredients and blend 

until smooth.

3 using a muslin cloth, drain the liquid into another bowl. Add additional water if

 needed.

4 refrigerate it for 15-20 mins.


5 Serve in chilled shot glasses.

Best Served after Dinner.