Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1cup - flour (maida)
  • 1/2 cup - sugar
  • 1/2 tsp - cardamom powder
  • few slices almond and pistachio
  • ghee for frying
  • few petals - roses
  • For the paste:
  • 2 tbsp - thick ghee
  • 3 tbsp - flour

How to Make Pakwan

  • To make the paste:
  • Beat ghee and flour in a thali till light and fluffy. Remove it in a bowl.
  • To make the pakwan:
  • In the same thali prepare soft dough with flour and water.
  • Cover the dough and keep aside for an hour.
  • Make 2 equal portions of dough.
  • Out of one portion roll a thin oblong or square roti.
  • Apply half the quantity of paste, which has been kept aside in a bowl, on the rolled roti.
  • Place the roll upright on the rolling board and press it with a palm to flatten a little.
  • Repeat with each strip.
  • Apply dry flour on the flattened rolls on both sides.
  • Roll with rolling pin slightly thick puris.
  • Use the remaining portion of dough and remaining quantity of paste in the same manner to prepare flattened rolls.
  • Deep-fry the pakwan at a very low flame in ghee.
  • With a perforated ladle lightly press each pakwan to ensure that the strips immerse out of the pakwan.
  • Turn over gently and fry till crisp and light brown. Remove and drain out the excess ghee trapped in strips.
  • Add water to sugar, boil and make thick syrup.
  • Take away from the heat and stir well till it turns white.
  • Put again on a very low flame.
  • Dip one side of the pakwan in syrup.
  • Remove and place in a plate with the side coated with sugar on top.
  • Sprinkle cardamom powder, slices of almond and pistachio and finely cut rose petals.