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.
- 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
- 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.
- 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.