Egg Yolk Lava Bun

Ingredients(for 2 medium lava buns per person)

• 1 cup Whole wheat flour (atta) (for dough)
• 1/3 cup Fresh paneer (crumbled)
• 2 Egg yolks (fresh, free-range)
• 1/4 cup Low-fat milk (doodh)
• 2 tbsp Jaggery powder (gud, for sweetness) - optional
• 1/2 tsp Baking powder
• 1 tbsp Ghee (clarified butter)
• 1/4 tsp Salt
• 1/4 tsp Black pepper powder (kali mirch)
• a pinch Turmeric powder (haldi, for color) - optional

Instructions

1. 1

   In a mixing bowl, combine atta, salt, and baking powder. Gradually add low-fat milk and knead into a soft, non-sticky dough. Cover and let it rest for 10 minutes.

   10 minutes

   Use lukewarm milk for softer buns.

2. 2

   To prepare the filling, gently whisk egg yolks with black pepper, a pinch of salt, turmeric, and jaggery powder (if using). Cook the mixture in a double boiler or heavy-bottomed pan on low heat, stirring constantly until thickened but still runny.

   5 minutes

   Do not overcook, or the lava center will become solid.

3. 3

   Remove yolk mixture from heat and cool for 2 minutes. Mix in crumbled paneer to add creaminess and bind the filling.

   2 minutes

   Paneer helps maintain a gooey texture even after steaming.

4. 4

   Divide the dough into four equal balls. Flatten each ball into a small disc. Place a spoonful of the yolk-paneer filling in the center and carefully seal the edges, shaping each into a smooth bun.

   5 minutes

   Seal tightly to prevent leakage during steaming.