To a blender, add paan leaves (tear them up before adding to the blender), along with gulkand, fennel seeds and sugar. Then add the thandai powder.
Add milk of choice and blend until everything is well combined and blends well together. Strain the mixture using a strainer to make it smooth, this step is optional but I recommend doing it so that the drink is super smooth.
Pour the drink into small shot glasses (1.5 to 2 oz). Garnish with dried rose petals or candied fennel. Chill the glasses before serving.
I added an additional tablespoon of sugar as gulkand alone wasn't sweet enough (for me). You can definitely skip the sugar if you want.
Strain the mixture for a smooth drink. I recommend doing it though it's an additional step.
The drink can be easily made in advance, you can make it a night before and chill in the refrigerator and serve the next day.
The recipe can easily be doubled.
This recipes would serve 4 if using those 1.5 to 2 oz shot glasses, it would serves less if the glasses are bigger.
The Paan Thandai Shots taste best when served chilled, so chill these for a minimum of 1 hour before serving.
You can use milk of choice. Use non-dairy milk to make this vegan.