Are you a fan of paan? Then try this usual recipe frrom Nutritionist Avantii Deshpaande and Chef Japvir Singh Vohra.
Iced Paan Latte
- 7-8 betel nut leaves (preferably Kolkata paan leaves or maghai paan)
- 7-8 khajur
- 5-6 roasted fennel seeds
- 4 tbsp poppy seeds
- 2 tbsp cloves, roasted
- Vanilla essence
- 1 cup coconut milk
- Ice cubes and water for adjusting the consistency
- In a grinder jar add betel nut leaves, dates, roasted fennel, roasted cloves and vanilla essence.
- Add ice cubes and ½ cup water to form a smooth paste.
Strain the paste with a fine sieve and transfer to a blender jar.
- Add coconut milk, vanilla essence and blend well.
Put lots of ice in a glass.
Pour the mixture over this.
For added flavour, you can lace the glass with dark chocolate or mint chocolate.
So, Dear Readers what are you cooking this Diwali?
Do you have a traditional recipe, which has been handed down by your mother or mother-in-law?
Would you be indulging in sweets made in ghee or opt for the healthy, fat-free varieties?
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