I made this recipe on holi because making Gujia is too main stream!
2 cup maida
1cup butter (chilled and cubed)
1 tsp baking powder
1/2 tsp vanila extract
2 tbsp desiccated coconut
2 tbsp rose syrup
2 cups sugar
3 Star Anise
Add baking powder n butter to maida and slowly mix woth your hand.
Add vanilla extract and form a dough.
Cover the dough with cling wrap or muslin cloth and keep in the fridge for an hour.
In a bowl, add grated khoya, Coconut and Rose syrup.
Mix them properly and keep it aside.
Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness.
Cut circles of dough about 5-6 inches in diameter.
Wet the edge of a dough circle slightly, all around the perimeter.
Place 1 scant tablespoon of filling in the middle of the dough.
Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.
Fold and crimp the flattened edge over itself decoratively.
Bake empanadas until puffed and golden brown, about 20 minutes.
On a medium high flame, in a thick bottom pan, add sugar and star anise and keep them whisking until it becomes caramel. Gently pour the caramel sauce over Empanadas.
Serve them hot or cold.