Paan Gulkand Sharbat Recipe

Paan Gulkand Sharbat is an Indian drink made with rose petals preserve and betel leaves. You can serve this refreshing drink during special occasions and festivals.

Nithya Anantham
Paan Gulkand Sharbat Recipe
439 ratings.

With temperature of weather soaring high, we all look forward to drink something cool and refreshing. Paan Gulkand Sharbat Recipe is a summer drink, that keeps the body cool. Gulkand, which is a sweetened jam made using dried organic rose petals helps in cooling the body.

Paan Gulkand Sharbat Recipe is easy to make, when you have sudden guests at home in summers. We have used honey as a sweetener, but you can also add sugar as per your taste.

Serve this refreshing Paan Gulkand Sharbat Recipe for your guests in summers along with Kesar Pista Mango Ice Cream Recipe and Poha Chivda.

If you are looking for Summer Drink recipes, here are a few more

  1. Futi Kadi Recipe
  2. Mango Melange Drink Recipe-A Summer Cooler
  3. Apple and Ginger Cocktail Recipe
  4. Ice-Apple And Plum Rose Juice Recipe

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

10 M

Cooks in

0 M

Total in

10 M

Makes:

4 Servings

Ingredients

  • 10 Beetel leaves
  • 4 tablespoons Gulkand
  • 2 tablespoons Honey
  • 4 cups Milk , cold
  • 1/4 cup Mixed nuts , (almond and pistachios), roughly pounded
  • 1/2 cup Ice cubes

How to make Paan Gulkand Sharbat Recipe

  1. To begin making Paan Gulkand Sharbat Recipe, get all the ingredients ready.

  2. Start by making a fine paste of the betel leaves with little water using a mixer grinder and take it out in a big bowl, once churned completely.

  3. Now, add the cold milk, gulkand, honey, almonds and pistachios, ice cubes and whisk slowly till the gulkand and honey dissolves well into the drink.

  4. Serve this refreshing Paan Gulkand Sharbat Recipe for your guests in summers along with Kesar Pista Mango Ice Cream Recipe and Poha Chivda.

Nithya Anantham

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Last Modified On Wednesday, 29 August 2018 18:39
     
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