Paan Gujiya (Air Fryer)
Crescent pastries filled with khoya, fresh betel leaf, gulkand, coconut, and pistachio. Air fried until golden with an optional cardamom syrup dip. Rose-scented, no peppermint.
Equipment
- Rolling pin
- Gujiya mold (optional)
- Heavy skillet or kadai
- Air fryer or deep pot for frying
- Pastry brush
Ingredients
For the dough
- 1 cup all-purpose flour 120 g
- Pinch fine salt
- 3 tablespoons ghee 45 ml; melted, plus extra for brushing or spraying
- Water, to knead, about 1/4 cup plus 2 tablespoons (90 ml), added gradually
For the paan filling
- 100 g khoya mawa; crumbled
- 3 fresh betel leaves paan; stems removed, finely minced
- 2 tablespoons gulkand rose petal preserve
- 2 tablespoons desiccated coconut
- 1/2 teaspoon fennel seeds lightly crushed
- 2 tablespoons pistachios finely chopped
- 1 to 2 tablespoons powdered sugar to taste
- 1 teaspoon rose water
- Pinch ground cardamom (optional)
To seal
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Optional cardamom syrup
- 1/3 cup granulated sugar 65 g
- 1/3 cup water 80 ml
- 2 to 3 green cardamom pods lightly crushed
- 1/2 teaspoon rose water
To garnish
- 1 to 2 tablespoons pistachios chopped
- Edible silver leaf (optional)
Instructions
Make and rest the dough
- In a wide bowl, combine flour and salt. Add melted ghee and rub into the flour with your fingertips until the mixture looks like fine crumbs and holds shape when pressed.
- Add water a little at a time and knead to a firm, smooth dough. It should feel tighter than chapati dough.
- Cover with a damp cloth and rest 25 to 30 minutes.
Prepare the paan filling
- Warm a skillet over medium heat. Add crumbled khoya and stir 3 to 4 minutes until it smells nutty and turns very pale gold. Do not brown deeply.
- Transfer khoya to a bowl. Cool 5 minutes, then mix in minced betel leaves, gulkand, coconut, fennel, pistachios, powdered sugar, rose water, and cardamom if using.
- Taste the filling. Gulkand is sweet; start with 1 tablespoon powdered sugar and add more only if needed. The filling should be thick and scoopable, not runny. If loose, chill 15 minutes before shaping.
Shape the gujiya
- Knead the rested dough briefly. Divide into 14 equal balls (about 22 g each). Keep covered.
- Stir flour and water together for the sealing paste.
- Roll one ball into a thin circle about 5 inches (12 cm) wide. Place on the gujiya mold (or keep flat for hand folding).
- Brush paste around the edge. Spoon about 1 tablespoon filling into the center.
- Fold and press to seal. Trim excess dough if using a mold. Place on a tray and cover. Repeat with remaining dough, re-rolling trimmed scraps at the end.
Cook
- Air fryer: Preheat to 350°F (175°C). Arrange gujiya in a single layer, mist with ghee or oil, and air fry 12 to 16 minutes, flipping once, until golden brown.
- Deep fry: Heat 1 1/2 to 2 inches of ghee or oil over medium-low. Fry a few gujiya at a time, turning gently, until evenly golden. Drain on a rack.
- Optional syrup: Simmer sugar, water, and cardamom 4 to 5 minutes until slightly sticky. Off heat, stir in rose water. Dip warm gujiya 20 to 30 seconds per side, then drain on parchment.
- Garnish with pistachio and silver leaf if using. Cool completely before storing.
Notes
No betel leaves? Increase gulkand to 3 tablespoons and add an extra 1/4 teaspoon fennel. Flavor will be rose-forward, less green.
Khoya substitute: Use 3/4 cup well-drained homemade paneer crumbles mixed with 2 tablespoons milk powder, warmed and mashed smooth. Texture will be slightly less rich.
Paan masala is not required. If you use a dry sweet paan masala at home, add 1/2 teaspoon maximum and reduce powdered sugar.
Make-ahead: Shape un-fried gujiya and refrigerate on a tray up to 8 hours, covered. Air fry or fry from the fridge; add 1 to 2 minutes to cook time.
Storage: Room temperature in an airtight container 3 to 4 days. Syrup-dipped gujiya stay softer; sugar-dusted ones keep a firmer shell.
Tried this recipe?Let us know how it was!