Thandai shots | How to make Thandai shots

By Rita Arora  |  23rd Apr 2016  |  
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  • Thandai shots, How to make Thandai shots
Thandai shotsby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

25

0





Video for key ingredients

  • How to make Khoya

About Thandai shots

Crispy shots in a creamy thandai.

Thandai shots, a deliciously finger licking recipe to treat your family and friends. This recipe of Thandai shots by Rita Arora will definitely help you in its preparation. The Thandai shots can be prepared within 10 minutes. The time taken for cooking Thandai shots is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Thandai shots step by step. The detailed explanation makes Thandai shots so simple and easy that even beginners can try it out. The recipe for Thandai shots can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Thandai shots from BetterButter.

Thandai shots

Ingredients to make Thandai shots

  • Dough:
  • Maida 60 gm
  • Ghee 15 gm
  • Stuffing:
  • Dry petha 50 gm (grated)
  • Desiccated coconut 10 gm
  • Khoya 50 gm
  • Cardamom powder 1 pinch
  • Creamy thandai:
  • Milk 1 and 1/2 cup
  • Almond 10
  • Cashew nuts 5
  • Pistachios 5
  • Khus khus 1/2 tbsp
  • Melon seeds 1/2 tbsp
  • Black pepper 1
  • Cardamom powder 2 pinch
  • Gulcand 1/2 tbsp
  • A pinch of Saffron
  • Khoya 2 tbsp

How to make Thandai shots

  1. For the dough, in a bowl add the maida and ghee, rub it gently and add a little cold water to prepare the dough. Keep it aside for 15 mins.
  2. Mix the above listed ingredients in milk and make a thick batter. Grind it in the mixer and let it cool.
  3. To prepare the stuffing for the cigar, in a pan roast the khoya. Add the grated petha and cardamom powder, then let it cool.
  4. Make a thin poori with the dough. Cut it into squares and apply water on the edges.
  5. Put the stuffing and roll it like a cigar, close the edges and then deep fry it.
  6. Pour the thandai in glasses and place the stuffed rolls along with it.
  7. Garnish with dry fruits, rose petals and serve.

My Tip:

Prepare a semi-stiff dough with cold water for cigar or shots.

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