Whosayna’s Mawa Khaaja

Name: Whosayna’s Mawa Khaaja
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: For Warqi Puri:; 2 cups (250 gms) Maida (All Purpose Flour); 2 tbsp Ghee; 2 tbsp Oil; For Paste (Saata):; 4-5 tbsp Ghee; 4 tbsp Cornflour; For Mawa/Khoya Filling:; 2 cups Khoya (mawa); 1 cup Fresh cream; 1 tsp Cardamon powder; 4 tbsp Castor Sugar; 2 tbsp Nuts (Almonds and Pistachios, crushed); For Syrup:; 1 cup Sugar; 1 and half cup Water; Few Saffron strands; 1/2 tsp Rose Essence

Husseina Nazir @cook_12708392

#goldenapron3
#holi2020

This is a colorful dessert/sweet, looks very attractive and tasty at the same time.
The crispiness of the warqi puri with the mawa filling in each bite makes it more divine

#goldenapron3
#holi2020

This is a colorful dessert/sweet, looks very attractive and tasty at the same time.
The crispiness of the warqi puri with the mawa filling in each bite makes it more divine

Husseina Nazir @cook_12708392

#goldenapron3
#holi2020

This is a colorful dessert/sweet, looks very attractive and tasty at the same time.
The crispiness of the warqi puri with the mawa filling in each bite makes it more divine

#goldenapron3
#holi2020

This is a colorful dessert/sweet, looks very attractive and tasty at the same time.
The crispiness of the warqi puri with the mawa filling in each bite makes it more divine

Saved

Ingredients

60 mins

6-7 servings

ForWarqi Puri:
2 cups (250 gms) Maida (All Purpose Flour)
2 tbspGhee
2 tbspOil
ForPaste (Saata):
4-5 tbspGhee
4 tbspCornflour
ForMawa/Khoya Filling:
2 cupsKhoya (mawa)
1 cupFresh cream
1 tspCardamon powder
4 tbspCastor Sugar
2 tbspNuts (Almonds and Pistachios, crushed)
ForSyrup:
1 cupSugar
1 and half cup Water
FewSaffron strands
1/2 tspRose Essence

Saved

Steps

60 mins

1

Bind warqi puri dough with cold water into pliable dough
2

Cover it and let it rest for half an hour. Boil syrup to one string consistency, add essence and let it cool down
3

Prepare filling: braise khoya/mawa with cream, cardamon powder and castor sugar, make sure you keep on stirring as it forms a lump remove from flame
4

Add nuts, mix well and let it cool down
5

In a bowl mix paste ingredients well and keep aside
6

Make twelve balls of the dough
7

In two balls put red colour and three drops of water then mix it well to get pinkish ball
8

In two balls put green colour and do the same to get leafy green colour
9

Roll all three colour balls into puris, keep aside
10

On each puri brush the paste
11

Now, pile up the puris
12

First pile up with two white puris on one another followed by one red
13

Then two white puri, followed by red again
14

Then two white puris followed by two green puris
15

Lastly with remaining two plain, white puris
16

Dust the wroking table and roll into a big roti
17

Apply paste on the big roti then fold it up like Swissroll making sure it's intactly folded
18

Cut ends, then cut into pieces (can get 12-14 pcs)
19

Roll slightly each piece into puris
20

Face the colored side of puri downwards
21

Scoop filling one tablespoon and put in centre
22

Place another puri on top colour side facing up exactly opposite of down puri (thats colors should be horizontal and vertical facing up)
23

Seal all round the puri, pinch and press to give pie look
24

Deep fry in oil or ghee on medium flame
25

Remove on strainer let excess oil strain out
26

Pour sugar syrup on top and garnish with warak, almond and pistachio flakes