Australian macadamia paan shots
This unique recipe blends the rich nuttiness of Australian macadamias with traditional paan essence, resulting in a delightful fusion of cultures in every sip. Perfect for a refreshing and culturally inspired drink experience.
SERVINGS
3 small glasses
COURSE
- Drinks
PERFECT FOR
- Celebrations
PREFERENCE
- Vegetarian
SKILL LEVEL
Easy
INGREDIENTS
- ¼ cup Australian macadamias
- 7-8 betel leaves
- ½ cup milk
- 2 tsp gulkand
- 1 tsp fennel seeds (saunf)
- Sugar (optional)
- 2-3 ice cubes
INSTRUCTIONS
- Take ¼ cup of Australian macadamias and soak them in water for 1-2 hours.
- Wash the betel leaves thoroughly and remove the stems.
- In a blender, combine the soaked macadamia nuts, betel leaves, milk, ice cubes, gulkand, fennel seeds and sugar to taste (optional).
- Blitz all the ingredients and pour into a container using a strainer.
- Adjust the consistency as per preference and chill for 2-3 hours.
- Serve the shots in small glasses.
- Garnish with rose petals, shredded betel leaves or fennel seed powder for added flavour. (optional)
- Enjoy this unique, festive drink.
NUTRITION
- Calories: ~170 kcal
- Carbohydrates: ~11 grams
- Protein: ~3 grams
- Dietary Fiber: ~2 grams
- Sugar: ~7 grams
- Fat: ~14 grams
- Saturated Fat: ~2 grams
- Cholestrol: ~0 mg
- Sodium: ~17 grams
