Recipe : Rose Coconut Empanadas with Star Anise Glaze

I made this recipe on holi because making Gujia is too main stream!


For Crust:

2 cup maida

1cup butter (chilled and cubed)

1 tsp baking powder

1/2 tsp vanila extract

For Stuffing:

300gm khoya

2 tbsp desiccated coconut

2 tbsp rose syrup

For Glaze:

2 cups sugar

3 Star Anise



For Crust:

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.

For Stuffing:

In a bowl, add grated khoya, Coconut and Rose syrup.

Mix them properly and keep it aside.

Further process:

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.

For glaze:

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.


Day -14 : Nariyal – Kothmir Tikki ( Coconut Coriander Pattis) – Recipe

This is a vegan dish, and Indians can have this dish during their various fasts ( except those which require strict no-food fast like Karwa Chauth). This is an amazing combination of two opposite, yet equally strong flavors.

It’s a simple, yet yummy recipe. To make these tikkis all you have to do is, follow these steps…


For stuffing:

2 cups Fresh coconut (grated)

1 cup coriander (chopped)

1 tbsp sugar

2 tsp salt

4 tsp green chilli paste

For outer covering:

500 gm potato (boiled and peeled)

2 tsp salt

2 tsp green chilli paste

1 tbsp coriander (chopped)


  • For the stuffing, take all stuffing ingredients in a flat plate and mix them together.
  • In a separate flat plate, mash boiled potatoes, add salt , chillies, coriander and mix well.
  • Take a 2” portion of potato mixture on the palm.
  • Pat it flat, stuff with the coconut coriander mixture and seal it by pressing the edges together.
  • Form flat round patties or shape it as desired. Roast golden brown on a hot tava(griddle) using oil.
  • Serve with tamarind-date chutney.