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Falooda Paan Shots

By: Urvi Dalal

17 October 2025 at 08:29

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

falooda paan shots served on a white platter

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.

Jump to section: Paan Shots

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!

Watch Falooda Paan Shots Recipe Video

Falooda Paan Shots

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

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 8 Falooda Shots

Calories 81kcal

Author Richa

Ingredients

For paan milk

6 paan leaves Betel leaves
1 teaspoon saunf
1 tablespoon gulkand
½ teaspoon elaichi powder
3 scoops vanilla icecream
6 ice cubes
1-2 tablespoons milk

For Faloods shots

8 shot glasses
½ cup soaked sabja sweet basil seeds
½ cup cooked vermicelli
¼ cup vanilla icecream
1 tablespoon dried rose petals
1 tablespoon crushed pista

Instructions

Chop off the stalk & thickest part of the vein from paan leaves as it tastes pungent/bitter.
6 paan leaves
Add all the ingredients for paan milk to a blender and blend till smooth.
1 teaspoon saunf, 1 tablespoon gulkand, ½ teaspoon elaichi powder, 3 scoops vanilla icecream, 6 ice cubes, 1-2 tablespoons milk
Add 2 teaspoons of sabja seeds to a shot glass, add 1 teaspoon of vermicelli as the second layer, fill ¾ of the glass with paan milk. Add a teaspoon of vanilla icecream, garnish with a few rose petals & crushed pista. Repeat the same for all the shot glasses and serve immediately.
½ cup soaked sabja, ½ cup cooked vermicelli, ¼ cup vanilla icecream, 1 tablespoon dried rose petals, 1 tablespoon crushed pista, 8 shot glasses

Video

Nutrition

This article was researched and written by Harita Odedra.

The post Falooda Paan Shots appeared first on My Food Story.

Eggless Marble Cakes (no oven, no microwave)

My Food Story

By: Urvi Dalal

8 October 2025 at 08:12

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!

mini eggless marble cakes placed on a white board

Who says you need an oven to bake a great cake? This eggless marble cake proves you don’t. It’s soft, chocolatey, and comes together right on your stovetop! It’s one of those recipes that look complicated, but are actually surprisingly easy. The mix of vanilla and cocoa gives it that classic “bakery” flavour, and those marbled swirls make it look festive and super tempting! Trust me, once you try this version, you’ll make it again (and again).

Jump to section: Eggless Marble Cake

Eggless Marble Cake Ingredients

Maida (All-purpose flour): This is for the base of the cake, to keep it soft and light. Sift it once to avoid lumps.
Sugar powder: For sweetness. Powdered sugar mixes better than granulated.
Baking powder & salt: Your rise-and-balance duo. Baking powder makes it fluffy, and salt brings out the flavours.
Oil: Keeps the cake moist without making it heavy. Any neutral oil like sunflower or vegetable oil works fine.
Curds (Yogurt): Adds moisture and gives a soft crumb. Use fresh, slightly thick curd — not sour.
Vanilla essence: Adds that classic bakery aroma and balances the cocoa flavour.
Milk: Helps get the right batter consistency. Add gradually to avoid making it runny.
Cocoa powder: Brings in the chocolate swirl and that rich marble effect — use good-quality unsweetened cocoa.
Table salt (for baking): Used to create an even heat base in the kadai instead of using an oven.

Richa’s Top Tips

Preheat the kadai properly: The salt base needs to be evenly hot before placing the cups in. Preheat for at least 10 minutes (5 on medium, 5 on low) so the cakes cook evenly and rise well.
Use the right-sized cups: Small steel or aluminum cups work best. Avoid glass or ceramic as they retain heat unevenly on the stovetop.
Don’t overmix the batter: Mix only until everything is combined. Overmixing makes the cake dense and heavy instead of soft and airy.
Make clean swirls: When marbling, use a toothpick to gently swirl the chocolate and vanilla batters together. Don’t overdo it or you’ll lose the beautiful pattern.
Cool completely before unmoulding: Let the cakes rest for 10–15 minutes before removing them from the cups. This helps them firm up and release cleanly without breaking.

Frequently Asked Questions

What makes this marble cake eggless?

It uses curd (yogurt) and oil instead of eggs. The curd adds moisture, and the oil keeps the texture soft and light. You won’t even notice there are no eggs in it!

Why do we bake this cake in a kadai with salt?

The salt helps spread the heat evenly inside the pan. It works just like an oven and keeps the bottom of the cake from burning.

My cake didn’t rise much. What could be the reason?

That usually happens if your baking powder is old or if you mixed the batter too much. Always check the expiry date and mix gently once the wet and dry ingredients are combined.

Can I bake this in an oven instead?

Yes, you can. Preheat your oven to 170°C and bake for about 25 minutes, or until a toothpick comes out clean. The texture stays soft and just as delicious.

Storage Tips

Room Temperature: If you’re planning to eat the cakes the same day, keep them covered at room temperature for up to 12 hours.
Fridge: Store the marble cakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm slightly before eating.
Freezer: You can freeze the cakes for up to 1 month. Wrap each mini cake tightly in cling film and store them in a freezer-safe box.
Reheating: Warm in the microwave for 10–15 seconds or steam briefly to bring back the softness. Avoid overheating, as that can dry the cake out.

Serving Ideas

These mini marble cakes are perfect for almost any occasion, from evening chai sessions to last-minute dessert cravings. Here are a few ways to make the most of them:

With Chai or Coffee: A slice (or two) goes beautifully with your evening tea or a cozy cup of coffee.
Topped with Chocolate Sauce: Pour some warm ganache or chocolate syrup over the cake for that café-style indulgence.
With Ice Cream: Serve slightly warm with a scoop of vanilla or chocolate ice cream for a quick, satisfying dessert.
For Festive Gatherings: Add them to your Diwali dessert table for a homemade touch.
With Whipped Cream and Berries: Top the cake with whipped cream and fresh strawberries or blueberries for something light and pretty.

Customisation Ideas

Add a coffee twist by mixing a teaspoon of instant coffee into the chocolate batter for a mocha flavor.
Use jaggery powder instead of sugar if you prefer a deeper, caramel-like sweetness.
Stir in chopped nuts or choco chips to make every bite more fun and textured.
Add orange zest to the vanilla batter for a fresh, citrusy lift.
Make it festive by topping with a drizzle of melted chocolate or a dusting of powdered sugar once cooled.

mini eggless marble cake cut open to show the swirls

This eggless marble cake is proof that baking can be easy, even without an oven. It’s soft, swirly, and the kind of treat that disappears way too fast. Try it once and you’ll probably find yourself making it again just because it’s that simple.

If you do, tag me on Instagram @my_foodstory so I can see your stovetop masterpieces!

Watch Eggless Marble Cake Recipe Video

Eggless Marble Cake | No Oven, No Microwave

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!

Course Desserts

Cuisine international

Diet Vegetarian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 3 mini cakes

Calories 240kcal

Author Richa