Homemade Paan Syrup & Paan Sharbat recipe | How to make 100% Natural Paan Syrup & Sharbhat | No Artificial Colours, flavours & No Refined Sugar
How to make Natural Paan Syrup & Paan Sharbat | Betel leaf syrup | Paan Sharbat recipe with detailed snaps and step-by-step procedure.
Betel leaves are a beautiful green herb with a lovely heart shape, holding lots of curative properties. The Calcium-rich, Vitamin C-loaded leaves not only helps the body for proper digestion but also helps in controlling Asthma trouble, relieving pain, reducing depression, lowering cholesterol, and so on.
Chewing Betel leaves along with Arecanut has a wide range of medicinal benefits, and it has been an age-old tradition in India. Today's popular Paans are filled with many colourful & fancy things to give a refreshment blast in the mouth. But, I highly recommend to check out my Herbal Paan recipe that uses no fancy fillings but achieve the same refreshment with simple and healthy ingredients. Paan Syrup is another such recipe that serves the purpose of refreshment, digestion, and much more in the form of a fancy drink.
Lot more brands are selling Paan Syrup each with their own variations, but the Artificial Paan essence, Artificial green food colouring and some preservatives are most explicit in all of them. Frank to say, Homemade Paan Syrup is always the best that shows off the true flavour notes of betel leaves, natural green tint, with no badness included.
Let's feature the Specialty of Homemade Paan Syrup:
No Refined Sugar:
- Mishri or Rock candy is used instead of refined sugar. Though Jaggery can be used, it could mask the natural flavour pattern of the Paan Syrup.
No Artificial Flavouring Agents:
- Most Brands and most household Syrup makers also use Artificial Paan essence to flavour up their Paan Syrup. In this recipe, only natural Paan leaves are used for flavouring.
No Artificial Colour:
- The vivid green colour of the Betel leaves would tend to fade while the syrup boils. What we end up is with the yellowish-green Paan syrup which gets even more lighten when diluted. Adding artificial green food colour to mask the naturally beautiful yellowish tint is absolutely unnecessary.
So, the natural Paan Syrup comes with an advantage of intense flavours from the Betel leaves, Gulkand, and other flavour-inducing healthy ingredients. As Gulkand is used in the preparation of Paan Syrup, the quality of the Gulkand used is the main thing to notice. Make use of store-bought Honey Gulkand or Homemade Honey Gulkand to ensure the good quality of the Paan Syrup. Having said that, all the ingredients used in Paan Syrup have a vital role to play in body health.
Ingredients & their Roles:
Betel leaves - an anchor ingredient in the Paan Syrup recipe. They have anti-microbial, anti-inflammatory, anti-diabetic and anti-cancer properties. Additionally, they help in digestive health, oral health & helps relieves stress.
Fennel seeds - They are an excellent mouth freshener, curative medicine for heartburn & digestion disorders. It promotes heart health, provides skin glow, flushes out toxins & boosts immunity.
Cloves - They help maintain oral health, liver health and bone health.
Cardamom - It prevents bad breath and cavities in addition to its anti-inflammatory &diuretic properties.
Gulkand - an excellent body coolant and stress-reliever that keeps gut health optimal.
The health-packed ingredients used in Paan Syrup makes it more healthful with the real flavour of Paan. The beauty of the refreshing Paan Syrup lies in the flavour profile that stands pretty much friendly to all drinks in which it is getting added. There are a lot more options to do with this super-natural Paan Syrup.
Some Possible Recipe Options with Homemade Paan Syrup:
As a topping:
Paan Syrup can be added as a topping to Falooda, Ice cream, Cake or any Paan-based desserts.
One portion of Paan Syrup mixed with four portions of cold water along with a teaspoon of Gulkand serves as the best after-meal Paan Gulkand Sharbat.
One portion of Paan syrup, a teaspoon of Gulkand, and four portions of cold milk when blended would make a glass of refreshing Paan Shot.
One portion of Paan Syrup with four portions of Soda water along with a few mint leaves and a tablespoon of lemon juice would make a super tasty Paan Cocktail.
There lie endless options to explore when the Paan Syrup is ready in the hands. The mentioned ingredients yield approximately 450ml of Paan Syrup. The recipe can be easily doubled, tripled, or even halved.
- The Paan syrup stays good for more than 6 months when stored in the refrigerator in a dry, air-tight glass container.
I suggest you visit some related recipes from my cookbook:
Betel Leaves Rice - with unique masala powder
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The naturally Paan flavoured Syrup prepared with betel leaves, Gulkand, and other spices, with no artificial flavours & colours, and no refined sugar.
Paan Syrup & Paan Sharbat recipe
For Paan Syrup:
- Betel leaves - 25 (medium-sized)
- Fennel seeds - 1/3 cup
- Honey Gulkand - 1/2 cup
- Rock candy - 2&1/2 cups
- Water - 2 cups
- Cardamom pods - 12
- Cloves - 5
- Lemon juice - 1 tbsp
For Paan Sharbat:
- Paan Syrup - 1/4 cup
- Cold Water - 1 cup
- Honey Gulkand - 1 tsp
- Tutti Frutti - a few
- Grind betel leaves, fennel seeds, cardamom, cloves and Gulkand along with a cup of water to get a fine paste.
- In a pan, add rock candy to a cup of water, and dissolve it completely.
- Add a tablespoon of lemon juice to the rock candy syrup.
- Add finely ground Paan paste to the rock candy syrup, and mix well.
- Allow the Paan Syrup to get boiled for 15 minutes while stirring occasionally.
- Turn off the flame, add two roughly chopped betel leaves, close with a lid, and allow the Paan syrup to rest for 10 minutes.
- Transfer the Paan syrup to a clean cloth, and squeeze until all the syrup comes out of the cloth.
- Store the Paan Syrup in a clean & dry glass container, and keep it in the refrigerator.
- Add 1/4th portion of Paan Syrup, a little Gulkand, and a few tutti frutti to a serving glass, and fill it with cold water to get the refreshing Paan Sharbat.
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Step-by-Step Procedure with Pictures
How to Make?Making Paan Syrup:
- Take 2&1/2 cups of rock candy in a wide pan and add a cup of water to it. Stir until the rock candy is dissolved fully.
- Add a tablespoon of lemon juice to the rock candy syrup.
- Wash, chop and add 25 medium-sized betel leaves in a mixer jar.
- Add 1/3 cup of fennel seeds to the mixer jar.
- Add 12 cardamom pods and 5 cloves also to the mixer jar.
- Add a half cup of Honey Gulkand to the mixer jar.
- Grind together the ingredients into a coarse mixture.
- Now, add a cup of water and grind to get a fine paste.
- Add the finely ground paste to the rock candy syrup.
- Mix well, and allow the Paan Syrup to get boiled for 15 minutes while stirring occasionally.
- The syrup would thicken a bit by this time.
- Turn off the flame.
- Add two roughly chopped betel leaves to the Paan Syrup and close with a lid.
- Allow the Paan Syrup to rest for 10 minutes.
- Transfer the Paan Syrup to a clean cloth.
- Squeeze as much as possible to filter out all the Syrup. The residue retains need not be wasted as it could be eaten as such after a hearty meal if stored in a container.
- Store the filtered Paan Syrup in a clean and dry air-tight container.
Making Paan Sharbat: [1 cup = 100ml]
- Add a tablespoon of Paan Syrup to a serving glass.
- Add half a teaspoon of Honey Gulkand (optional).
- Add a few tutti frutti to the serving glass (optional).
- Fill the cup with cold water.
- Mix well to get the super tasty Paan Sharbat.
- The residue that remains after filtering the Paan Syrup need not be wasted and could be eaten as a mouth freshener after a hearty meal.
- Turn off the flame before the syrup reaches honey-like consistency. The Paan Syrup thickens and reaches the right consistency once it cools down.
- Adding a few drops of lemon juice to the Paan Syrup helps prevent the syrup from crystallizing again.