Thandai Ke Vadas

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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.

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