Paneer and Dry Fruit Tortellini with Saffron Syrup

Born from my love for indian sweets and italian food, here is an Indo-Italian tortellini. Served as an italian dish, your guests will be in for a surprise once the indian flavours burst in their mouth.

Prep Time: 20 min     Cooking Time: 15 min 


For the Tortellini

For the Dough:
1/2 tea cup plain flour
2 1/2 tbsp Suji (semolina)
2 tsp oil
1 tsp powdered sugar
Pinch of baking powder

For the Stuffing:
1/4 tea cup grated paneer
5 almond (chopped)
6 pistachio ( chopped)
1 tbsp chopped cashew nut
2 apricot ( chopped)
5 raisin
2 cardamom ( powdered)
1 tbsp powdered sugar

For the Saffron Sugar Syrup
2 tbsp sugar
Few strand of saffron

Other Ingredients:
1 1/2 tbsp ghee
2 almond
2 pistachio


  1. For the saffron sugar syrup, mix the sugar with 2 tbsp of water and add few strands of saffron and boil it
  2. Mix all the ingredients of tortellini and with help of water knead a smooth dough
  3. Keep the dough aside for 15 to 20 minute
  4. Divide it into 4 equal part
  5. Mix all the ingredients for the stuffing
  6. Take one part of dough, roll it into a small circle  (2 1/2″ circle) put a spoonful of stuffing in the middle and fold it in shape of semi circle press the sides properly
  7. Joint the the two ends.
  8. Repeat it with other parts
  9. Boil the water in a vessel, drop the tortellini in boiling water and boil it for 5 to 7 minute or until done
  10. Remove it from water
  11. Take non stick pan and heat the ghee, add the sliced almonds and pistachios
  12. Add the tortellini and sauté it for sometime
  13. Serve it with saffron syrup

Note: You can also serve it with chilled or hot rabdi


2 thoughts on “Paneer and Dry Fruit Tortellini with Saffron Syrup

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