COURTESY : VARUSHKA SINGH GOPAL
The golgappa are cracked open , dipped in chocolate and rolled in crushed candied fennel seeds then filled with Mukhwas.
FOR THE ACTUAL MILKSHAKE :
12 paan/betel leves
Milk ( about a glass for the paan and more for the milkshake)
Fennel seeds slightly crushed
1 litre vanilla ice cream
I blitzed about a dozen paan leaves and fennel seeds in a bit of milk then strained it ( discard the pulp).
Add the paan concentrate , ice cream and some milk to make your milkshake. Serve in little glasses , sprinkle with candied fennel and sit your Puri on top. The flavor comes through in a delicate manner , the sweet ice cream and the bitter
paan make a mellow refreshing taste.
What paan is:
Mouth sweetener, freshener, digestive, symbol of hospitality—that’s paan! Eating paan Indian food is popular all over Southeast Asia from India to Thailand and the Philippines to Vietnam. But it’s not exactly a food, although it is consumed.
What is paan, exactly? Paan is made from betel leaves and it is eaten with various fillings put on top. The leaf is wrapped up and chilled prior to serving. The skilled paan maker is known as a paanwala or paan walahin North India. They are known as paanwalas, panwaris or panwadis in other parts of India. Whatever you call them, the paan makers are often on street corners with recipes to enjoy paan. They serve fillings that can range from candied fruit, raisins, to mukhwas, cardamom, saffron, roasted coconut, Areca nut, slaked lime paste, and even edible.