Pan Gilori | How to make Pan Gilori

By Rita Arora  |  6th Nov 2016  |  
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  • Pan Gilori, How to make Pan Gilori
Pan Giloriby Rita Arora
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

33

0

About Pan Gilori Recipe

Betel Cashew cones stuffed with gulkand flavored mawa

Pan Gilori, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pan Gilori is just mouth-watering. This amazing recipe is provided by Rita Arora. Be it kids or adults, no one can resist this delicious dish. How to make Pan Gilori is a question which arises in people's mind quite often. So, this simple step by step Pan Gilori recipe by Rita Arora. Pan Gilori can even be tried by beginners. A few secret ingredients in Pan Gilori just makes it the way it is served in restaurants. Pan Gilori can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pan Gilori.

Pan Gilori

Ingredients to make Pan Gilori

  • For outer layer---
  • 125 gm cashew pwd
  • 50 gm (1/4 cup) water
  • 75 gm sugar
  • Pinch of green colour
  • 2 betel leaves
  • kewra essence ( optional)
  • FOR STUFFING---
  • 4 tbsp mawa
  • 2-3 tbsp gulkand
  • Silver warq and sugar coated fennel for garnish

How to make Pan Gilori

  1. For stuffing---
  2. Mix the mawa, gulkand to a smooth dough and keep aside.
  3. For outer green layer---
  4. rinse the betel leaves well in water
  5. in a small blender, puree the betel leaves with some water and sieve it.
  6. Heat a pan, add betel water, plain water and sugar and let it boil till the two thread consistency.
  7. Add pinch of green colour and mix well.
  8. Now add the cashew pwd, mix vigorously till you get the dough like consistency.
  9. Grease your hands and butter paper for easier rolling. Place the dough on a sheet of butter paper and roll out to the desired thickness.
  10. Cut into circle with cookie cutter and make a cone of it, add some gulkand- mawa stuffing.
  11. Garnish with silver warq and sugar coated fennel.

My Tip:

Cashews should be at room temprature while grinding.

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