Paan Thandai Recipe
Paan Thandai is a chilled and refreshing flavor of the classic thandai. Learn how to make paan flavored thandai in a few simple steps.
Servings: 2
Calories: 193kcal
Equipment
- Blender
Ingredients
- 2 Cup milk, chilled or semi-frozen
- 4 tablespoon thandai masala (see recipe)
- 1 tablespoon gulkand paste (see notes)
- 2 tablespoon granulated white sugar or to taste
- 3 fresh betel leaves (paan leaves), chopped
- 5 - 6 ice cubes
Instructions
- Combine thandai masala with milk. Mix nicely.
- Add all the ingredients into the blender including the thandai milk paste and ice cubes. Blend to a smooth consistency.
- Serve paan thandai chilled or at room temperature.
Video
Notes
- Do not blend the paan thandai for too long otherwise, the green color turns into brown because of the heat.
- It is best to enjoy paan thandai within 2 - 3 hours of making.
- Gulkand is a sweet preserve of rose petals. It is used to make meetha paan. You can easily get gulkand paste in the Indian grocery stores, supermarkets, or online stores like Amazon, Big Basket, etc.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 97mg | Potassium: 366mg | Sugar: 24g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 1mg