Kesar Paneer Pockets with Thandai Sauce
- 3
- 18
- 20min
- 20min
In Holi, thandai is a go to. These pockets are made with kesar and the combination of kesar and thandai tastes good.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 : To make thandai powder
In a mixer, add almonds, cashew nuts, pista, poppy seeds, fennel seeds, black peppercorns and cardamom. Churn it to make a smooth powder.
Step 2 : For the thandai sauce
In a bowl, add cream, milk, 1/4 cup condensed milk and 2 tbsp thandai powder, mix it properly and chill it in fridge.
Step 3 : To make the outer layer of pockets
Take a bowl, add maida, rava and ghee. Mix it well and add water as required, now prepare smooth dough from this. Keep it aside.
Step 4 :
In a pan take 1 tbsp ghee, add khoya and saute it then add 1/4 cup condensed milk, grated paneer now add kesar (diluted in milk) mix it and make a thick form at last add mix nuts.
Step 5 :
From the dough, make a roti, give it a square shape and fill the kesar stuffing in it.
Step 6 :
Fold it, seal it properly and fry it in oil until golden brown.
Step 7 :
Serve these pockets with chilled thandai sauce. These pockets can also be served individually with thandai sauce and it tastes yum.
Shop Ingredients
Kesar Paneer Pockets with Thandai Sauce
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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