Paan ka patta (beetle leaf) is one of the most sort after after-meal mouth freshener in Indian cuisine.

perfect addative free wines vegeterian

Paan Patte ki wine

Make a perfect unique after meal dessert wine from India's famous beetle leaf.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
fermentation 7 d
Total Time 7 d 55 mins
Course Drinks
Cuisine homemade wines, Indian
Servings 4 glasses
Calories 2 kcal


  • Balloon or airlock
  • A container to ferment (tetra pack bottle is good enough)
  • Straining cloth.


  • 1 liter Tetra pack juice cranberry, litchi, apple and other mild juice white/straw-colored is preferred
  • 2-5 leaf beetle leaf depends on taste, intensity and personal preference
  • 200 gm sugar 200gm per liter
  • 2 gm Fruit Wine Yeast
  • ¼ piece arecanut/supari (optional) chop into fine pieces


  • wash & blanch the beetle leaf
  • Crush them but don’t make a chutney out of them
  • add it to the fruit juice
  • pour sugar & pitched the yeast
  • After it starts bubbling, attach an airlock.


In three days it should stop fermenting. Strain it, chill it and serve. Surprise your guest with this new Paan after a gourmet Indian meal.

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Keyword bettele leaf


21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

This Post Has One Comment

  1. Ankur

    5 stars

    never thought this could also be made into a wine. is there anything you cannot ferment

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