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After the dough has finished rising, separate it into 16 equally portioned balls. The easiest way to do this would be to start by dividing the dough into halves, then dividing each half into halves again, giving you four equal portions of dough. From there, divide each portion into four evenly sized balls. Use a lightly floured rolling pin to flatten each ball of dough until it is approximately 1/2 inch (1.25 cm) thick and circular in shape. The counter should be lightly floured during this step, as well. Spoon a generous helping of filling into 8 of the 16 dough circles. Leave roughly 1/2 inch (1.25 cm) of space around the edges of each circle. Place one plain circle of dough over each covered circle of dough, sandwiching the filling in between both halves. Press the two halves together and smooth away the seam. Create a tighter seal between the two halves by wetting your finger with a little water and tracing it over the edge of the filled half before you position the empty half on top. The extra moisture can help the two halves stick together more securely. Lightly squeeze and roll the filled ball in your hands after sealing the seam. Each bun should be fairly circular, not semi-circular. Place the filled buns on a lightly greased baking sheet. Cover the pan with plastic wrap and let the dough rise for another 30 minutes, or until the buns have doubled in size. Instead of a greased baking sheet, one covered in nonstick aluminum foil or parchment paper would work equally well. Do this while the buns are rising so that the oven will be ready as soon as they are. After the buns have finished rising, remove the plastic wrap and brush the tops and sides of each bun with egg white. The egg white will help the buns brown in the oven. Leave the buns on the baking sheet. There is no need to transfer them to a different baking dish. Place the buns in the oven and let them cook for 10 to 20 minutes, or until the tops start turning a golden brown color. Turn off the oven, but keep the buns inside for another 10 minutes. This step allows the bread to finish baking at a gentler temperature, thereby reducing the risk of burnt bottoms or edges. The dil pasand is now finished. You can enjoy this treat while it is still warm or wait for it to cool to room temperature.
Divide the dough. Roll each portion into a circle. Spread the filling over half of the dough circles. Cover the filling with the remaining dough. Let the dough rise. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Brush each bun with egg white. Bake until golden brown. Leave the buns in the oven. Serve.