Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…
Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.
Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Paan Gulkand Drink
Preparation Time: 15 mins
Yields – 2 tall glasses
- Betel leaves – 3 to 4 leaves
- Milk – 2 cups
- Chilled water – 1 cup
- Basil seeds or sabza seeds – ½ tbsp.
- Nannari or rose syrup – ½ tbsp.
- Gulkand – 3 tbsp.
- Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With sabza or basil seeds
With chopped nuts
Paan Gulkand Drink
- Wash the betel leaves, take out the stalk.
- Soak the basil seeds in water for 10 mins.
- Take the betel leaves along with the chilled water in a blender and Blend them well.
- Pour it to a wide mouth bowl, mix them well.
- Pour in the milk to it and mix them well for few mins.
- Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
- Drain the water and add in the sabza or basil seeds and mix them well.
- Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
- Pour it to a tall glass and refrigerate for few mins.
As already discussed about this Naaval palam or Naava Palam or Indian Blackplum fruit, it is a great coolant and a seasonal fruit found along the month of May to August. I have shared a juice recipe – Naaval Palam Juice/Indian Blackplum Juice, and now this time it’s a lemonade with Indian Blackplum.
This lemonade was too good, with sweet, lemony and little astringent taste. Once done store it in refrigerator or it would enhance bitter taste. Let us move on to the recipe…
Naaval Palam Juice / Indian Blackplum Lemonade
- Naaval palam / Indian Blackplum – 15 nos
- Lemon – 2 nos
- Sugar – 4 tbsp
- Mint leaves – 6 nos
- Wash and chop the Indian blackplum by deseeding it.
- Cut the lemon into two equal halves. Squeeze out the juice and keep it aside.
- In a blender, take chopped Indian blackplum/Naaval palam with lemon juice, sugar and a cup of water and blend well to a smooth paste.
- Add another two cups of water and blend well.
- Strain the juice through filter, throw away the strained pulp.
- Pour in another two cups of water to the lemonade and mix well.
Refrigerate and serve chilled by topping with mint leaves.
Again one more recipe followed to the list of my all-time favorite Chef. Roger Mooking but this time it’s a refreshing drink with a small changes. Do check out my other try from Chef. Roger Mooking – Yogurt with Mint Gremolata, Okra Minced Meat Stir-Fry.
Sparkling Limeade is nothing but lemon, sugar syrup, mint leaves, ice cubes together with sparkling water. Sparkling water is nothing but our carbonated water commonly known as club soda. A good coolant for summer with the healthiness of lime and mint leaves.
A great refreshing drink which should be shared among of them and so I am taking this to Fiesta Friday #67 hosted by Angie@the novicegarderner. Let us move on to the recipe…
- Lime – 4 nos
- Sugar – 3 tbsp
- Mint leaves – 6 Sprigs
- Salt – ½ tsp
- Cold sparkling water – 5 cups
- Ice cubes – as you need
Sugar syrup infused with mint sprigs and lemon
Straining the syrup
- Boil sugar and water in a small pot, allow to boil for few mins and remove from heat.
- Roughly chop 4 mint sprigs, add the chopped mint sprigs and allow to infuse for 30 mins.
- Strain the syrup, pour in the lemon juice and refrigerate it for atleast 30 mins.
- In a small ice tray, pour in the water and add a mint leaves along with a small stalk and a small lemon wedge. Place in freezer, wait till it freezes.
- To serve: In a glass, add in a pinch of salt, 2 tbsp of sugar mint syrup, and then pour in the sparkling water (club soda). Add in the ice cubes, add in lemon wedge and mint leaves if needed.