Sharbat ke liye Pan ke patton ka Syrup

Beat the Summer Heat with Refreshing Betel Leaf (Pan) Syrup!

As summer approaches, the demand for cooling drinks and refreshing sherbets rises. This video shares an amazing recipe for a delicious and refreshing syrup made from betel leaves (pan ke patte) that you can prepare once and enjoy all season long (0:05)! Not only is it tasty, but the ingredients also aid digestion and keep your body cool during the hot months (2:04, 4:57).

Ingredients:

• Fennel seeds (Saunf): 1/4 cup (0:20) (soaked for 2 hours after washing to remove color)
• Betel leaves (Pan ke patte): 16 large leaves, or 20 small leaves (1:00) (dark green, strong aroma and taste)
• Cardamom (Elaichi): 8-10 pods (1:39)
• Gulkand: 3 tablespoons (2:01)
• Sugar: 1.5 cups (2:23) (or rock sugar/mishri if available)
• Water: 1 glass (for blending) (1:48) + 1 glass (for sugar syrup) (2:33)

Step-by-Step Instructions:

1. Prepare Fennel Seeds: Wash 1/4 cup of fennel seeds twice with water to remove any color. Then, soak them in water for 2 hours (0:20–0:29). Soaking helps them grind better and enhances their flavor (1:32).
2. Prepare Betel Leaves: Wash 16 large (or 20 small) dark green betel leaves thoroughly (0:58–1:12). Cut off the stems and the tail ends (1:14). Then, use scissors to cut the leaves into long pieces (1:17–1:26). This makes blending easier (1:22).
3. Blend the Mixture: In a blender, combine the soaked fennel seeds, cut betel leaves, and 8-10 cardamom pods (1:30–1:48). Add one glass of water and blend to a coarse paste (1:48–1:56).
4. Add Gulkand and Blend Again: Once the mixture is coarsely ground, add 3 tablespoons of gulkand (2:01–2:11). Blend again until you get a smooth paste, ensuring a slightly coarse texture for flavor (2:13–2:20).
5. Prepare Sugar Syrup: In a steel pan, add 1.5 cups of sugar and one glass of water (2:23–2:33). Turn on the gas and stir until the sugar slightly dissolves (2:33–2:40).
6. Cook the Pan Mixture: Add the blended betel leaf mixture to the sugar water (2:42–2:45). Cook on medium heat for 15-20 minutes, stirring continuously, until the mixture thickens (2:45–3:11). The color will naturally darken as it cooks (3:14–3:18). Avoid adding any food color or essence to keep it natural and beneficial (2:59–3:06).
7. Cool and Strain: Once the mixture has thickened to a syrupy consistency (3:22–3:27), remove it from heat and let it cool slightly (3:37–3:40). Strain the warm syrup through a thick sieve (3:43–3:50). Press firmly to extract all the juice, as betel leaves tend to absorb liquid (3:56–4:05). Using a muslin cloth might be easier (3:50).
8. Second Extraction (Optional): Take the leftover coarse pulp from the sieve, add it back to the blender with another glass of water, and blend again (4:20–4:27). Strain this second extraction. This juice should be consumed separately and not mixed with the main syrup (4:27–4:40).
9. Store the Syrup: Once the main syrup has completely cooled down, transfer it to a clean glass bottle (4:43–4:46). Store it in the refrigerator for 2-3 months (4:47–4:50).

Tips for Serving:

• To make a refreshing drink, add 2 tablespoons of the prepared syrup to a glass (5:05–5:08).
• You can add ice cubes for an extra cool beverage (5:09).
• This syrup can be enjoyed with water or milk (5:12–5:14). The video recommends trying it with milk for a delicious variation (5:17–5:21).
• All the ingredients used in this recipe are beneficial for digestion and provide a cooling effect, making it perfect for summer (4:57–5:00).