By Gurjyote Sethi
For the dough
300 gms cup white flour
1 cup clarified butter
Half cup milk
Salt to taste
For the Stuffing
Half cup khoya
2 tablespoon of cut dry fruits
1 teaspoon sugar
For Chakrafool Honey Glaze
1 cup water
1 cup sugar
2 tablespoon of honey
For the topping
4 tablespoon of Saffron Milk
Mixed dry fruits
Make a semi hard dough with white flour, ghee and salt.
Heat the khoya on a pan and then mix it with sugar and dry fruits in a bowl.
Boil water, sugar and chakrafool till it becomes a thick syrup of two string consistency.
Turn off the gas and add honey to it.
Stuff the dough with the khoya dry fruits mixture and roll them like parathas.
Cook the rolls in an oven or a tandoor till they turn brown.
As soon as you take the rolls out of the oven, pour a small spoonful saffron milk over it.
Garnish with sugar syrup and dry fruits and serve.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org