In a small grinder, preferably a smoothie blender, add betel leaves, rose petal jam, 1/2 cup almond milk & cardamom powder. Blend it well to form a smooth paste. Don’t add all the milk as it will not grind well.
Add more almond milk to dilute the paste. Mix the almond paste well to combine.
Transfer to a clean bowl. Strain it and store it in fridge.
Once you are ready to serve, mix well as they will settle down at the bottom. Pour in shot glass and serve cold.