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Thandai Ke Vadas Recipe

Thandai Ke Vadas is a popular Indian Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For Outer Covering:
  • 4 tbsp Watermelon seeds (tarbooj seeds)
  • 2 tbsp Poppy Seeds (khus khus)
  • 1/2 cup dried rose petals
  • 4-5 Cashewnuts
  • 4-5 Almonds
  • 1/2 tsp Cardamom powder
  • 1 tsp Saunf
  • 1 tsp White peppercorn
  • Salt as per taste
  • 1 tbsp Milk
  • 1 tbsp rose water
  • Oil for deep frying
  • For Filling:
  • 1/2 cup Paneer
  • 1 tbsp khoya
  • 1 tbsp Corn flour
  • 1/4 tsp salt
  • 1/2 tbsp Milk
  • 2-3 drops of yellow colour
  • 2 drops of kewra essence
  • How to Make Thandai Ke Vadas:

    1. Method for outer covering:
    2. Dissolve poppy seeds in 1/4 cup water for 1 hour. Drain the water and mix poppy seeds with all ingredients.
    3. Make a fine thick paste of all the ingredients (if the paste is thin, then add a little corn flour).
    4. Refrigerate the mixture for 45 mins.
    5. Method for filling:
    6. Mix all the ingredients well.
    7. Refrigerate the mixture for 45 mins.
    8. To proceed:
    9. Make ping-pong-sized balls of the outer covering mixture.
    10. Make the same number of balls (but of smaller size then the above balls) of the filling mixture.
    11. Press the bigger ball and place the paneer ball inside.
    12. Roll the outer covering into a ball again.
    13. Repeat for all the balls.
    14. Heat oil for deep frying.
    15. Deep fry the vadas till light brown.
    16. Serve hot.



     

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