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It's not very often that you come across a fusion of cuisines so wild, and unimaginable, but is a delight to the palate. Kebabs originated in the Middle-East and have now been adopted by various cuisines from around the world. 

Bringing a sweet and rich flavour to the original concept of kebab is this week's recipe. Enjoy some delectable Thandai Kebabs made with Gulabs 100% natural and preservative free Thandai

Thandai Kebab

200 g fresh paneer cut into bite-sized pieces
5 tablespoon Gulabs Thandai
1 cup fresh whole cream
oil for roasting
salt to taste
> Soak the paneer cubes in warm water with a pinch of salt for 10-15 odd minutes. Drain the water completely, pat dry.
> In a mixing bowl, add the fresh cream, and Gulabs Thandai
> Add the paneer cubes, give it a gentle mix. Ensure the paneer cubes are coated generously with the marinade.
> Cover the bowl, keep aside for an hour or so.
> Gently insert 4-5 paneer cubes into each skewer.
> Heat a pan grease lightly with oil.
> Place the paneer skewers on the hot pan. Cook for 2 minutes till the paneer cubes are light brown. Keep rotating the skewers to ensure the paneer cubes are browned evenly on all sides.
> Your Thandai Kebabs are ready! Serve hot.

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