Pan shots

The year 2020 is coming to an end. What a year it has been! I was hopeful about this promising year. But my life took a flip turn just as the news broke out. The quarantine madness around brought me anxiety.

I remember having panic attacks every time I saw people sharing stories of hoarding groceries. Things really looked bad and that made me feel really anxious. Thankfully my husband supported me emotionally and my mom helped me with psychological counselling. My two pillars amidst all this chaos.

With God’s grace, I felt little better after appearing for an online ‘Art of Living’ course. I still feel anxious sometimes. Now I have decided to channelize my energy and thoughts towards positive things. To be less active over the internet and focus more on what’s happening around.

Coming back to the new year’s eve, we have decided for a virtual party with friends. We will be cooking something special and raising a toast for the year that’s gone and the year that’s about to begin.

My husband and I will be doing shots- the famous ‘Pan’ shots!

What is Pan shot?

Pan shots are made with Mitha pan and Vanilla ice cream. Imagine creamy, smooth ice cream shot flavored with Mitha pan. It’s sweet, creamy and slightly herby.

What’s Mitha Pan?

Mitha pan is the milder version of the Pan that is usually eaten post meal to help digestion. . It has explosive spices, syrupy sweetness and areca’s astringency, all at once.

Mitha means a sweetish, mildly spiced filling in the betel leaf (pan).

The Mitha pan usually comprises stuffing of gulkand (rose preserve), saunf (fennel seeds), dried coconut flakes, coriander seeds and betel nut shavings.

If you want to bring out rather strong flavors edible chuna and kattha- catechu are used. These ingredients bring strong astringent taste to your mouth.

Making Pan shots?

Pan shot is an easy post meal refreshment that can woo your guests on parties and gatherings or just your husband on a date night.

It can be made by blending ingredients of Mitha pan with Vanilla ice cream to Pan shots.

This is then served in shot glasses and  what happens next is ‘bottoms up’!

You can make the Mitha pan paste beforehand and store in the refrigerator. Then as required pop in some ice cream with the paste in a blender and make a smooth drink.

You can’t get high by having these shots but these Pan shots taste so unique!

Note: You can add hint of Bailey’s Irish cream to make these shots alcoholic.

Paan shots

Paan shots, the best refreshment to serve at parties. These paan shots are made with betel leaves, gulkand and ice-cream.
Prep Time 15 mins
Course Dessert
Cuisine Indian
Servings 15

Ingredients
  

  • 3 Betel leaves large
  • 1 tbsp gulkand
  • 1 tbsp roasted fennel seeds
  • 1 tbsp dried coconut flakes
  • 1/2 tsp betel nut shavings
  • 1 cup Vanilla ice cream
  • 2 tbsp full fat milk

Instructions
 

Pan paste

  • In a blender jar, add fresh betel leaves, gulkand fennel seeds, dried coconut and betel nut mix.
  • Add 2 tbsp water and blend to a smooth paste. The flavor of gulkand and betel leaves should come through.
  • Now transfer this paste to air tight container and store in refrigerator.

Pan shots

  • In a blender jar, take 2 tbsp pan paste and 1 cup vanilla ice cream. Add 2 tbsp of milk and blend until well combined.
  • Add little more milk if you feel it's too thick.
  • Serve immediately in shot glasses.

Notes

  • I use US measuring cups for measuring the ingredients. For more details. click here
  • You can add 1 tbsp Bailey's Irish cream when making shots to make it alcoholic.
  • You can add more betel nut to get a strong flavor.
Keyword betel leaves, chilled dessert, dessert, fennel seeds, gulkand, indian paan, paan shots, pan shots, saunf
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

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Pan shots

Pan shots is the best refreshment to serve at parties. These pan shots are made with betel leaves, gulkand and ice-cream.

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