221 saffron recipes

saffron recipes | 561 indian kesar recipes |

Saffron recipe collection. Kesar, or more commonly known as saffron, is one of the most known and expensive spice in the world. It is actually the stigmas (thread like things found in the flower that carry pollen seeds) that are dried up and used to provide flavor, color and seasoning. The fact that it is so labor intensive and has a unique flavor, is the reason for it being so expensive.

Kesar provides a beautiful yellow color to the food it is added to and has a mild grassy, sweetish taste. Even though it is seems like a sweet taste, it is still added to savory dishes to give them a royal taste. To use saffron, you have to take a few strands and add them to warm milk or water for 10 mins till it dissolves. Even a few strands are enough to flavor an entire dish.

Saffron Recipes for Indian Sweets

Ever wonder how many Indian Sweets and desserts have a very natural, subtle honey like taste and a distinct yellow color? Look no further, because the answer is saffron. Kesar is being used in India since first introduced and we have no looked back since. The most eaten and talked about desserts – Jalebi, Kesar Peda and Rasmalai, all have a beautiful kesar flavor running through them.

In the South, a famous sweet dish called Kesari Bhaat, is the southern equivalent of sheera, made with rava and flavored with saffron and cardamom. The mix of saffron, cardamom, pistachio and almonds is actually age old. It is the golden combination where each flavor complements the other well, resulting in so many different desserts like Kesar Malai Kulfi, Rasmalai, Kesar Elaichi Shrikhand, each having a distinct taste.

Kesar Recipes for Drinks

mere pinch of saffron can create wonders in terms of flavor and color. Apart from these qualities, it is also healthy. Because it is filled with antioxidants and nutrients, it is used in many drinks as well. Haldi Doodh is consumed at night because of the sleep inducing properties it has and is known to cure insomnia.  Saffron Lemon Drink is a drink that makes saffron the hero! It has no milk or any spice to mask the flavor of saffron and is very rejuvenating.  Adding kesar to your smoothie or milk can increase its health quotient.

Indian Saffron Recipes

Kashmiri saffron is of a very high quality which makes the food it is added to look very royal! That is one of the main reasons it is used in Indian food!  Speaking of royal, you think of rich densely flavored dishes. Shahi Pulao is one of those dishes that is packed with spices and their aromas with the bright yellow color of saffron making it even more inviting. Not only pulaos, a mix of a saffron and milk is added to various biryanis as well, like the Lajjatdar Handi Biryani and Kabuli Chana Kofta Biryani, to give a subtle seasoning to your palate.

Mughlai cuisine knows the appropriate use of saffron! They use it in their rice preparations, subzis and even soups! Zaffrani soup is basically a flavorful broth thickened with a milk-cornflour mixture and seasoned with saffron for its color. Since it works as a dyeing agent, you can use it to give color to any food of your choice. The beloved Tandoori Paneer Tikka has a hint of saffron too! A grand subzi to give a festive feeling is Kesarwale Paneer Kofte Ki Subzi which has a luscious gravy of onions, curd and whole spices.

Hope you enjoyed this collection of Kesar Recipes.

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Pista barfi sandwiched with dry fruits and flavoured with saffron and cardamom.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images. kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava. This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet. To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm. This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more. Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc. Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup. Enjoy kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home.

paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images. paal payasam is a South Indian rice kheer which is a Kerala style paal payasam. paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron. This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam. In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture. Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below.

One and a half tablespoons of sugar for 7 servings of kulfi – do the maths and you will realize just how much healthier this version is compared to traditional kulfi. This recipe gives you an opportunity to enjoy your all-time favourite desi dessert without much guilt. We have used medium-fat cow’s milk instead of ingredients like full-fat milk, condensed milk and cream. However, we have used a little bit of cornflour to get a rich consistency, which makes it seem just as good as the original. Easy to make, this Healthy Kulfi is just perfect with the right amount of sweetness and an awesomely luscious mouth-feel! You can also try other desserts like Lauki ki Kheer or Low Calorie Apple Crumble .

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri. To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers. Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king! Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc. Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli. Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled. Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

When we are kids, moms worry about avoiding cavities in our teeth, and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during most stages of our life! Well, taking care of your teeth can be fun too. Here, for instance, we show you how to supplement the calcium needed by your teeth with a delicious Saffron Chenna Pie. This saffron-tinged milky treat is made with low-fat milk as excess fat hinders calcium absorption. We have also used low-fat curds to curdle the milk instead of lemon juice, as curd yields softer chenna.

mango shrikhand recipe | aamrakhand | instant mango shrikhand | mango shrikhand with curd is a mango special delicacy which no one should miss out when this King of Fruit is in season. Learn how to make aamrakhand. mango shrikhand calls for just common ingredients like curds, mango pulp, sugar and spices, and the procedure is quite simple too. While this aamrakhand is the perfect shrikhand variant to make during the mango season, you can also make this traditional delicacy all round the year, if you have Alphonso Aamras stocked in your freezer. To make mango shrikhand, combine the saffron and milk in a small bowl, mix very well and keep aside. Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and again whisk well. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well. Refrigerate for at least 1 hour. Serve chilled. Like there are chocolate lovers, there are mango lovers too. They like everything mango-flavoured, from mousses and puddings to shakes and shrikhand! Here is how you can make rich and luscious instant mango shrikhand freshly at home. Team up this mango shrikhand with curd with Puris, Batata Chips Nu Shaak, Kadhi and Vagharela Bhaat to create a sumptuous main course that you will love to dine on. Tips for mango shrikhand. 1. Use hung curds only for perfect texture of shrikhand. 4 cups of curds when hung in a muslin cloth for 30 to 45 minutes yields 2 cups of hung curds. 2. Prefer full fat curd over cow’s milk curd. 3. A good quality kesar is a must to get the appealing yellow colour of shrikhand. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy mango shrikhand recipe | aamrakhand | instant mango shrikhand.

malai peda recipe | malai peda mithai recipe | with 17 amazing images. One of the most well-known of Indian mithai, the malai peda is as rich as a sweet can get. A special process of curdling full-fat milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic malai peda that nobody can resist. Notes on malai peda recipe. 1. Take a deep non-stick pan and put the milk into it. Let it get boiled on a high flame, while stirring twice in between with the help of a flat spoon. It will take approx. 4 to 5 minutes. 2. Now, reduce the flame to medium and cook for about 15 minutes or till the milk reduces to half its quantity. Keep stirring occasionally to prevent the milk from getting burnt. Scrape the sides of the pan and bring everything towards the centre. 3. Cook on a medium flame for another 4 to 5 minutes, while stirring continuously.. The mixture will resemble mava (khoya) or whole dried milk. Scrapping the sides of the pan is important at this stage to prevent the milk solids at the sides from burning. 4. Transfer this mixture to a clean and dry plate. Spread it with the help of a flat spatula and keep aside to cool for about 30 minutes or it is cool enough to touch. While the spicy fragrance and intense flavour makes malai peda a hit with adults, the amazing texture and succulent mouth-feel make it popular with kids. In all respects, the malai peda is nothing short of a blockbuster! You can also try other peda recipes like Mava Peda or Amrit Peda. Learn to make malai peda recipe | malai peda mithai recipe | with step by step photos below.

khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with 12 amazing images. khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa is unbelievably easy to make Indian mithai with tantalizing aroma. Learn how to make apricot halwa. To make khubani ka halwa, soak the apricots in enough water for 1 hour. Keep aside. Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Serve warm garnished with mixed nuts. A land that is famous for dry fruits, Hyderabadi cuisine makes generous use of dry fruits in gravies, rice dishes and sweets. homemade khubani ka halwa is one such mithai made with apricots, laced with Indian spices like cardamom and saffron. A garnish of chopped nuts adds to the charm of this tasty sweet. The pleasant aroma and natural sweetness of apricots, punctuated by the myriad flavours and textures of the dry fruits makes the apricot halwa absolutely heavenly. You can also try other halwa recipes like Peach Halwa and Gajar ka Halwa. This Indian mithai recipe is sugar free and thus a tad healthier than other sugar laden sweets. However, dried apricots are high in carbs and thus this sweet should be enjoyed in small quantities occasionally. Tips for khubani ka halwa. 1. Prefer to use a deep pan to make this halwa so sautéing becomes easier. 2. Add water gradually while blending. The water is only to make blending easier. The apricot purée has to be thick after blending. 3. Prefer to use fresh cardamom powder for a good aroma and flavour. Enjoy khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with step by step photos.

badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images. badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi. To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required. Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar. This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count. One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera. Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat! Enjoy badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with step by step photos.

aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step images. aam panna is a refreshing drink which rejuvenates your spirits. Learn how to make mango panna drink. A traditional summer cooler, kairi panha is a really snazzy way to fight sunstrokes. This peppy drink of raw mangoes sweetened with sugar and flavoured with aromatic spices like cardamom and saffron peps up your taste buds with its tingling, tangy taste. Raw mangoes are by nature very cooling and when served in the form of a drink it also serves to hydrate the body. So, boost your energy and beat the heat with a glassful of chilled cool summer drink for sunstroke. To make aam panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve aam panna immediately. Mango panna drink is a pleasant surprise for guests. You can make a large batch of this concentrate and store it in the refrigerator to be served later. Making the concentrate is neither elaborate nor difficult. Do not miss out on adding the black salt, it balances the sugar very well. Tips for aam panna. 1. For best results buy raw mangoes when they are in the beginning of the season and not towards the end of season. 2. Wash the raw mangoes thoroughly before pressure cooking. 3. Saffron is usually added in warm milk for mithai, but for this recipe we have used water. Prefer to use warm water for best colour and flavour. Enjoy aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step photos below.

shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with 26 amazing images. shakarkand ka halwa is a way to satisfy your sweet cravings during fasting days. Learn how to make navratri vrat ka halwa. An irresistibly sweet dish made from a sweet ingredient! Try this unique faral sweet potato halwa made using sweet potatoes, flavoured with cardamom powder and saffron, and enriched with nuts to keep your energy levels high. This upvas ka halwa is a pleasurable experience for all those who enjoy warm gooey desserts. This desi mithai is a tad above all the mithais. The use of saffron and cardamom are its flavour enahncers, while the mixed nuts like almonds and pistachios added a shahi touch further. This navratri vrat ka halwa is sure to lift up your spirits of the festival while warming up your soul and giving you a feeling of satiety. To make shakarkand ka halwa, combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes. Add the milk, ½ cup of water, sugar and cardamom powder and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously. Switch off the flame, add the saffron-milk mixture and mixed nuts and mix well. Serve immediately. Tips for sshakarkand ka halwa. 1. Make sure you sauté the sweet potatoes for the recommended time, so that the raw smell goes off, and you get a rich aroma. 2. Cook the sweet potato mixture on a slow flame only and keep stirring it continuously so it doesn’t burn and stick to the sides of the pan. 3. When you switch off the flame, the halwa should be of a soft, semi-solid consistency and not completely dry. Check out extensive collection of Faaral recipes. Enjoy shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with step by step photos and video below.

tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images. tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka. A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe. Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using a simple non-stick tava. This Punjabi tandoori paneer tikka recipe on tawa is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai paneer tikka on tawa that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well. Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below.
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