Falooda Paan Shots

These Falooda Paan Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚

Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal.

If you’re putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress.

Ingredients for Paan Falooda Shots

Paan Leaves: The heart of the recipe that’s responsible for the vibrant green color, and fresh, minty, slightly bitter flavours
Gulkand and Saunf: Give the drink its signature sweetness and a floral, paan-shop-style aroma.
Vanilla Ice Cream: Makes the paan milk smooth, creamy, and perfectly balanced.
Sabja Seeds: Also known as basil seeds.Soaked until they puff up for a fun, chewy falooda texture.
Vermicelli: For added texture
Cardamom Powder: For warmth, fragrance, and to lift the flavour.
Rose Petals and Crushed Pistachios: For garnish

Richa’s Top Tips

Blend smooth: Make sure the paan milk is blended really well so you don’t get bits of leaf while sipping.
Don’t skip soaking: Let the sabja seeds sit in water for at least 10 minutes to an hour till they puff up properly.
Layer neatly: Spoon each layer carefully so the shots look pretty and don’t mix too soon.
Chill before serving: Keep the paan milk in the fridge for a bit, it tastes way better cold.

Frequently Asked Questions

Can I replace sabja seeds with chia seeds?

Yes, you can. Chia seeds have a similar texture once soaked, though they’re slightly less chewy than sabja.

What if I don’t have paan leaves?

You can skip them and still make a tasty falooda using gulkand, saunf, and cardamom for a similar flavour.

Can I make this without ice cream?

Yes, use chilled milk and a spoon of condensed milk for sweetness. It’ll be a little lighter but still creamy and delicious.

Storage Tips

Fridge: Store paan milk in an airtight glass bottle for up to 2 days. Keep it chilled and shake well before using.
Freezer: You can freeze the paan milk for up to a week in small airtight containers. Thaw in the fridge and blend again before using.
Room temperature: Avoid leaving assembled shots out for more than 30 minutes. The ice cream will melt and the layers will lose their texture.

Serving Ideas

Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:

After Paneer Tikka Skewers – A refreshing, sweet bite to end a spicy, savory meal.
With Savoury Snacks – A classic combination for your indulgent festive parties

For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!

Did You Know?

Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. They’re packed with antioxidants and are said to help with digestion, which is why you’ll often find paan served after a big meal.

a close up image of paan falooda shots served on a white platter

ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. They’re easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram @my_foodstory, I’d love to see how you serve yours!