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This dessert is inspired by a very loved Indian dessert named Balushaahi. I tweaked the recipe and the traditional shape by infusing another most loved Paan (betel leaf) and invented this Paan Delight.
Mix together flour, yeast, sugar, butter, baking soda well.
Add in Curd, Paan paste, Paan extract & water.
Knead a soft dough.
Place this dough in a greased bowl covered with a damp cloth.
Set it aside for 45 minutes in a warm place.
Once the dough has doubled in volume, roll it out thin sheet.
Using Flower cutter, make the shapes of flower.
Shape 5-6 flowers and place on one another.
Pinch pistachios in the middle so that all the layers (flowers) will join together.
Sugar Syrup:
In a pan mix sugar and water well.
Boil it on slow flame until one string consistency is achieved
Add in Paan paste, saffron and dry rose petals.
Give it a boil and switch off the flame.
Heat oil for frying on medium flame.
Slow the heat now.
Add the shaped flower one at a time.
Let it cook thoroughly on slow flame until done.
The petals will turn golden brown.
Take it out and drain excess ghee.
Dip it in the ready sugar syrup.
Let it sit for 2-3 minutes.
Remove excess syrup and place the ready dessert in a serving platter.
Garnish with dry rose petals or as desired.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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