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

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