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Khawa poli is a traditional, authentic maharashtrian recipe. It is rich in taste and made on special occasions. As the name suggests the stuffing is made from khawa or mawa. Give it a try at home and drop me a comment. You also can like, share and subscribe.
Ingredients:
• 250 gm Khawa /Mawa/Khoya
• 1/2 cup Powdered sugar
• Cardamom powder
• 1/4 tsp Nut meg powder
• 1 1/2 cup Maida / All purpose flour
• Salt to taste
• Water
• Oil
• Ghee
Method:
• Heat up a pan on medium heat and khawa in it.
• Roast khawa on low to medium heat for about 15 minutes until
gets even golden color.
• Take khawa out into and dish and let it cool down.
• When khawa is little warm, add powdered sugar, cardamom
powder and nut meg powder.
• Mix well and stuffing for khawa poli is already.
• Take maida into a dish and add salt.
• Mix well and add a little water to make a little soft dough.
• The dough should neither be too thick neither too thin. It should
have medium consistency.
• Add a little oil and knead the dough for about 5 minutes more.
• The dough should be nice and soft.
• Transfer the dough into a bowl, cover and rest for about 30
minutes.
• Take the dough and knead it again.
• Take a small ball from the dough and roll it into pari of puri size.
• Take a small ball from stuffing and put it in the pari.
• Close it up and remove excess dough.
• Roll it into poli. Try to roll thin poli.
• Heat up a pan. Transfer the poli on the pan.
• When small bubbles begin to appear on the poli, flip it over.
• After about 1 or 2 minutes, spread ghee on poli and flip it over.
• Spread ghee from other side as well and roast.
• Roast poli until it gets nice even golden color from both sides.
• Make sure the edges are not raw.
• Take it out into a dish and khawa poli is already.
• You can make 6 poli from 250 gm khawa and 1 1/2 cup maida.
• Khawa poli remains good at room temperature for about 6-7
days.
• It can be a good travelling snack and also good option for your
kids’ tiffin.
Tips:
• You can use wheat flour or combination of wheat flour and
maida.
• We roast khawa to reduce moisture content in it.
• Never roast khawa on high heat. It may get over roasted and
moisture content won’t be reduced.
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