Betel leaves has got many medicinal properties and is used for last 2000 years in south east Asian countries. they helps in curing respiratory disorders like bad breath and cough, they also help during headaches and constipation and also have diuretic properties. Betal leaves are known for their aromatic stimulant properties also.
Paan is usually served at the end of an Indian meal and ceremonies such as weddings, receptions. Paan can be bought in nearly every street corner in India. They are believed to help in digestion of curried foods and also act as mouth fresheners.
While Paan has symbolic value at ceremonies and cultural events , on a day to day basis is used as a palate cleanser and mouth freshener after a meal and offered to guests and visitors as a sign of hospitality.
Paan or Betel is such a common and much adored after dinner mouth freshener and digestive in India.. During Rajo , Paan have its unique place in our culture. One can see small paan stalls selling basic paan ,Kolkatta paan, Banarasi Paan etc…There are all sorts of special paan available these days, gold, silver, chocolate and some wedding pans that can make a hole in your pocket.
There are different varieties of paan which is popular across India and some of them are :
Maghai paan, Saada Paan, Meetha Paan, Banarasi paan, Silver Paan, Gold Paan, Rasmalai Paan, Chocolate paan, Bangla Paan, Tanbaku Paan, Misti Paan, Jagannath Paan, Kalkatti Paan.
Rajo celebration calls for so many traditional foods and mutton with Pulao, tops the list in my home…And Did I say Mutton….Yes….you definitely need a Paan after this heavy meal…..why not make something interesting with this humble paan … so here comes the traditional Paan in it’s glorious avtar of PAAN SHOTS.
Ingredients:
Paan Leaves( Sweet Paan Leaves)- 6 nos
Rose Petals- 1 cup
sugar-1/2 cup
water-2 tbsp
Lemon juice -1tsp
Sugar Coated Fennel- 1 tsp( Optional)
Ice Cubes
Khus Khus Syrup/ Green Apple smoothie syrup- 1 cup
Sparkling Soda of your choice- 1 bottle( I have used Sprite)
Let’s learn how o make it:
·In a Pan, add the rose petals, sugar and 2 tbsp of water and stir continuously till sugar dissolves and the rose petals are cooks perfectly. Add 1 tsp of lemon juice to prevent the sugar from crystallizing. Let it cool and keep it aside. Your Gulkand is ready to be used. You can also use the store bought Gulkand in place of this also.
Blend paan leaves, Gulkand, sugar coated fennel till absolutely smooth and blended properly.. Make sure there are no paan bits floating around…
Pour a little portion of Khus Khus syrup/ Green Apple Smoothie syrup( I have used Green Apple) in the shot glasses. Pour the blended paan and gulkand over it. Chill in the refrigerator till u serve.
- Before serving pour the sparkling soda over it and enjoy your refreshing desi drink ……PAAN SHOTS
There is a special technique used to folding the Paan and holding the ingredients in its bosom. The most popular art of Paan folding is known as “Gilouri” where the fillings are held by a clove which is pinned to a triangle shaped folding of betel leave. Offering Paan to guests is a symbol of hospitality in many Indian homes. – See more at: http://www.shalusharma.com/try-chewing-paan-in-india/#sthash.WtYUleLt.dpuf
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