1. The Roll Base:Usually made from:Khoya (mawa) – milk solids for a rich basePaneer – sometimes mixed for texture and proteinSugar – to sweetenA hint of cardamom powderThis mixture is cooked into a dough-like consistency, then rolled flat and cut into sheets that will be used to wrap the filling.
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2. The Paan Filling:Inspired by traditional meetha paan:Gulkand (rose petal preserve)Chopped glazed cherriesSweet fennel seeds (saunf)Desiccated coconutBetel leaf paste or finely chopped paan leavesTutti frutti or candied fruitCrushed dry fruits (cashews, almonds)
