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Sweet Buns in Paan Flavour

Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

My Cup Measires 240 ml

For The Dough

  • 1 Cup Fine Semolina
  • 1/4 tsp Instant Yeast
  • 2 Tbsp Coconut Sugar or Jaggery Powder
  • Pinch of Salt
  • 8 Betel Leaves
  • 3 Tbsp Oil
  • 1/4 Cup +1 Tbsp Lukewarm Water
  • 1 Tbsp Milk (For Brushing the Parcels)

For The Filling

  • 4 Tbsp Gulkand Spread
  • 3 Tbsp Desiccated Coconut
  • 1 Tbsp Fennel Seeds Powder
  • 1 tsp Cardamom Powder
  • 4 Tbsp Banarsi Paan Spread
  • 5 Betel Leaves

Instructions

For The Dough

  1. Puree 8 to 10 Betel leaves in the grinder by adding just a spoonful of water.
  2. In a bowl, take fine semolina, Betel leaves puree, instant yeast, coconut sugar (or jaggery powder or any other sweetener), and salt.

  3. Add lukewarm water and bring the dough together.
  4. Add oil and start kneading.  Knead it for 10 to 15 minutes by stretching and folding method till the dough becomes smooth and shiny. You need to be patient at this time and just keep on kneading. Soon, the dough will be smooth.
  5. Take a bowl, grease it with oil. Put the dough in the greased bowl, flip it so that gets greased from all sides.
  6. Cover it with cling film or lid or just a plate.
  7. Keep the bowl in a warm place, better inside the Otg or Microwave oven. Do not switch on these appliances.
  8. Let the dough rise for an hour or so. Keep an eye on the dough 45 minutes onwards. Whenever it gets double its ready to be knocked down. Time varies according to weather, the quantity of yeast used, warmth in the kitchen etc., so, don’t go by the clock but by the size of the dough. It should get double.

For The Filling

  1. Mix Gulkand spread, desiccated coconut. cardamom powder and fennel powder in a bowl. The mix should be loose so that you can spread it easily.

For The Sweet Buns in Paan Flavour

  1. Grease a baking tray and keep it aside.
  2. Punch the dough to release the gases accumulated therein.
  3. Sprinkle flour on your work surface. Pinch a small ball from the dough, flatten it slightly, put some chopped betel leaves and roll it into a small disc.
  4. Ensure that the rolled dough is moving freely and is not sticking to the work surface. If sticking, then dismantle it, put more flour and then again roll it.
  5. Flip it so that you have the plain side up and that with the betel leaves is on the other side.
  6. Brush water on the sides and fold it sideways so that you get the shape of a triangle.
  7. Put Banarsi Paan spread in the centre. Top it up with gulkand spread.
  8. Now fold it. First, invert the top side till the centre and then each side, just like a parcel.
  9. Keep it on the greased tray.
  10. Similarly, make all the parcels.
  11. Cover the tray with a cloth and Proof these for half an hour.
  12. Preheat oven to 190 degrees for 10 minutes.
  13. Brush milk on the parcels.
  14. Bake for 25 to 30 minutes till you can smell the lovely aroma of the Paan and the top gets golden brown.
  15. Take them out of the oven when golden brown.
  16. keep the rolls on a wire rack.
  17. Brush oil and cover with a damp cloth for at least 5 minutes or till it cools down completely.
  18. Serve in breakfast or as a dessert.