FOR ALMOND MILK
|2 cups Water|
FOR THE GULKHAND PAN SHOTS
|2 cups Almond Milk|
|4 Betel Leaves|
|2 tbsp Gulkand|
|2 tsp Meetha Pan Masala|
|1 tbsp Sugar|
Gulkand pan shots is a beautiful green-hued digestive drink made with betel leaves and almond milk for this holi.
We are in the month of March. That means the festival of colours is fast approaching. Colours, fun, frolic with loads of delicacies. The particular dishes that comes to our mind when we speak about Holi are gujiyas and thandai. Making thandai and gujiyas at home is very easy. Check out the Thandai recipe here. For this holi apart from all the delicious food that we will be making, I am going to make this Gulkand pan shots for sure. You will definitely need this pan shot to wash down all the rich food that you will eat on holi.
I have had this amazing green-hued drink in many restaurants. But all the recipes that I have checked seem to use vanilla ice cream in it and I am off icecreams. So the best option I felt was to replace the ice cream with vegan milk. The best substitute, in my opinion, is fresh homemade almond milk. The betel leaves are homegrown organically too.
Another important reason for this Holi special post is few of my blogger friends decided that we will post video recipes regularly pertaining to a theme. While I was chatting with Priya, we came upon this idea and we decided to make quick videos for this post. You can check out the group V Cook and Shoot for some amazing quick videos
For this holi event, Priya who blogs at I camp in my kitchen has made delicious gulkand ladoos. So make a variety of gujiyas, savouries and thandai for this holi. Play with colours but be safe and use those colours which will not harm your skin. Drink loads of water and keep yourself hydrated. Make this gulkand pan shots and enjoy yourself to the fullest.
Here is the quick video for making this gulkand pan shots
TO MAKE THE ALMOND MILK
Soak the almonds in warm water for 1 hr. Remove the skin. Add 2 cups water and grind it. Pass through a sieve and take out only the liquid. Dry the residue and use in gravies later
TO MAKE THE GULKAND PAN SHOTS
Cut the betel leaves into pieces.
Add the betel leaves, gulkand, pan masala, sugar and 1/2 cup of water to the jar of a blender and blend till smooth. Strain it through a sieve and collect the liquid
Whisk the betel juice and almond milk into a homogenous mixture. Cool for a while
Transfer it to shot glasses and serve
Check out the video for Gulkand Ladoo here
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