Name: Thandai shots recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

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.
Mix the above listed ingredients in milk and make a thick batter. Grind it in the mixer and let it cool.
To prepare the stuffing for the cigar, in a pan roast the khoya. Add the grated petha and cardamom powder, then let it cool.
Make a thin poori with the dough. Cut it into squares and apply water on the edges.
Put the stuffing and roll it like a cigar, close the edges and then deep fry it.
Pour the thandai in glasses and place the stuffed rolls along with it.
Garnish with dry fruits, rose petals and serve.

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