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Thandai Kebab

Thandai Kebab

Thandai Kebab. Succulent paneer. A kiss of fresh cream. A fragrant smear of thandai masala. A hint of black peppercorn for those who love the heat. Pan-grilled till a gorgeous golden. This is divine !!!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Appetizer, Snacks
Ingredients Method

Ingredients
  

Thandai Kebab
  • 250 g fresh paneer cut into bite sized pieces
  • 1.5 tbsp thandai masala powder recipe below
  • 1/2 cup fresh whole cream
  • 1/2 tsp black pepper powder
  • oil for roasting
  • salt to taste
Thandai Masala Powder
  • 1/4 cup almonds
  • 1/4 cup cashew nuts
  • 1/4 cup pistachios
  • 2 tbsp melon seeds
  • 2 tbsp poppy seeds
  • 2 tbsp fennel seeds
  • 2 tbsp dried rose petals
  • 3 tsp green cardamom
  • 1 tbsp black pepper corns
  • few saffron strands

Method
 

Thandai Kebab
  1. Soak the paneer cubes in warm water with a pinch of salt for 10-15 odd minutes. Drain the water completely, pat dry.
  2. In a mixing bowl, add the fresh cream, thandai masala, black pepper powder and salt. Mix well.
 Adjust seasonings
  3. Add the paneer cubes, give it a gentle mix. Ensure the paneer cubes are coated generously with the marinade.
  4. Cover the bowl, keep aside for an hour or so.
  5. Gently insert 4-5 paneer cubes into each skewer.
  6. Heat a tawa, grease lightly with oil.
  7. Place the paneer skewers on the hot tawa. Cook for 2 minutes till the paneer cubes catch a light brown - golden tinge. Keep rotating the skewers to ensure the paneer cubes are browned evenly on all sides.
  8. Serve hot.
Thandai Masala Powder
  1. Blitz all the ingredients listed above in a blender to make a smooth powder. Your thandai masala is ready.

  2. Feel free to store in an airtight container for about a week or so.