Mawa Badam Holige

Name: Mawa Badam Holige
Cuisine: Indian
Ingredients: For dough; 2 cups refined flour; as needed Water for binding dough; 1/2 cup oil; For stuffing; 2 cups grated fresh coconut; 2 cups sugar; 1 tsp cardamom powder; Pinch camphor; 1/2 cup cashew almond powdered; 1/2 cup Mawa; 2-4 tbsp milk powder

Radha Hoizal @cook_13139913

#dushera
#post5
This is a kind of sweet paratha, with very rich in taste.

Radha Hoizal @cook_13139913

#dushera
#post5
This is a kind of sweet paratha, with very rich in taste.

Saved

Ingredients

For dough
2 cupsrefined flour
as neededWater for binding dough
1/2 cupoil
For stuffing
2 cupsgrated fresh coconut
2 cupssugar
1 tspcardamom powder
Pinchcamphor
1/2 cupcashew almond powdered
1/2 cupMawa
2-4 tbspmilk powder

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Steps

1

For dough
2

Mix maida and water and bind a loose dough.
3

Punch well and make it so soft that it should be elastic
4

Put 1/2 cup oil on the dough and let it rest for 2 hours covered.
5

Meanwhile let's make the stuffing.
6

Grind cashew and badam to powder.
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Then grind the coconut to a fine powder.
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Mix coconut and sugar in a pan.
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Cook till little thick and water of sugar evaporates.
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Then add nuts powder and mix.
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Then add khova and mix.
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Then add cardamom and camphor and mix.
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Then add milk powder and mix to a get a homogeneous mixture. Make a small ball and it should not stick to your hand which means the mixture is done.
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Make balls after it cools and keep aside.
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Now take the dough and just pinch between your thumb and index finger. By doing so you will get a ball without cracks
16

Now spread it on a greased plastic sheet and place the stuffing.
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Pull the dough from all the sides to cover the stuffing.
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Roll on the same sheet by tapping your fingers or you can place an another plastic sheet and roll with a rolling pin.
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Shallow fry on hot tawa till golden on a very slow flame.
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Fold it on the tawa itself and let it cook till crisp
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Serve with ghee.
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These parathas can be stored for 4-5 days at room temperature.