Name: Pan Gilori recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

For stuffing---
Mix the mawa, gulkand to a smooth dough and keep aside.
For outer green layer---
rinse the betel leaves well in water
in a small blender, puree the betel leaves with some water and sieve it.
Heat a pan, add betel water, plain water and sugar and let it boil till the two thread consistency.
Add pinch of green colour and mix well.
Now add the cashew pwd, mix vigorously till you get the dough like consistency.
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.
Cut into circle with cookie cutter and make a cone of it, add some gulkand- mawa stuffing.
Garnish with silver warq and sugar coated fennel.

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