Paan Gulkand Drink
- Total Time: 15 mins
- Yield: 3 1x
Description
Paan gulkand drink – a summer cooler made with pureed betel leaves, gulkand and almond milk along with basil seeds.
Ingredients
- 6-7 betel leaves/paan - gives approx ? or 1/2 cup of puree
- 4 cups chilled almond milk or cow’s milk or 3 cups of milk + 1 cup chilled water
- 1/2 tbsp basil seeds/sabza soaked in enough water
- 1 tbsp rose syrup or rooh afza (optional)
- 4-5 tbsp gulkand or as required
- 2 to 3 tbsp of chopped dry fruits - almonds, pistachios, cashews, dry figs etc (optional)
Instructions
- rinse the betel leaves well in water.
- in a small blender, puree the betel leaves with some water.
- in a bowl or jar, mix the betel leaves puree and almond milk.
- stir well.
- strain the soaked sabza seeds and add these.
- stir in the rose syrup or rooh afza.
- add the chopped dry fruits.
- mix well and serve the paan gulkand drink in tall glasses.
- you can also chill the drink and serve later.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Drink
Frequently Asked Questions
Where do I find fresh betel leaves (paan)?
In India, grab them from a paan shop or flower market — they’re widely available fresh. Outside India, look in South Asian or Indian grocery stores. I bought mine from a flower shop when I first made this.
What is gulkand and what does it do in this drink?
Gulkand is a sweet preserve made from rose petals — it adds a floral, lightly perfumed sweetness that is the signature flavor here. Use 4-5 tbsp, or more if you want it sweeter. It’s available at Indian grocery stores. 
What are basil seeds (sabza) and can I skip them?
Sabza are sweet basil seeds that swell up when soaked in water, giving the drink its distinctive texture — similar to chia seeds but with a more neutral taste. Soak them in enough water before starting, then strain and stir them in. They’re optional but worth seeking out for the full experience.
I couldn’t see the use of Gulkand in the receipe. Only rooh afza is used.