Start by washing the fresh betel leaves (paan leaves) thoroughly and trimming off the hard stems at the base. Roughly chop the leaves.

transfer them to a blender jar. Add in fennel seeds (saunf), cardamom powder, desiccated coconut, mukhwas (Indian mouth freshener), and a few ice cubes.

Then blend until smooth.

Next, add the gulkand (rose petal preserve) for natural sweetness and aroma, along with sugar and a few drops of green food color to enhance the traditional look. Toss in a couple more ice cubes.

Blend again until everything is well combined into a smooth, creamy mixture.

Transfer the paan mixture to an airtight jar and store it in the refrigerator. It stays fresh for 2–3 days, and you can use it anytime to quickly whip up Meetha Paan Shots, paan milkshakes, or other paan-flavored desserts. This mixture captures the authentic flavors of a traditional meetha paan in a ready-to-use form, making it the perfect base for this exotic Indian after-meal drink.

In a blender jar, add the prepared paan mixture along with chilled milk, a scoop of vanilla ice cream, and sugar as needed.

Blend until smooth and creamy, ensuring the flavors of betel leaves, gulkand, fennel, and cardamom are well combined. For an extra silky texture, you can strain the mixture through a sieve—but I prefer to keep it unstrained for a richer, more authentic paan flavor.