Mawa Poori is a sweet puffed bread filled with the rich filling of khoya, dry fruits, and saffron. This Diwali give a try to the recipe of Mawa Poori and your family would surely relish it. Serve piping hot mawa poori with a bowl of kheer or rabri.
Yield: 25 – 30 Poori
Time: 30 – 40 Minutes
INGREDIENTS: For the dough
– Whole Wheat Flour: 500g
– Cup Ghee: 1/4
– Lukewarm water to bind dough
INGREDIENTS: For the mawa filling
– Khova/Khoya/Mawa (crumbled): 250g
– Ghee: 2 tablespoon
– Sugar or as per taste: ⅓ cup
– Almonds: ¼ cup
– Cashews: ¼ cup
– Fennel Seeds (roughly crushed): 1 tablespoon
– Green Cardamom Pods (crushed): 4 – 5 nos.
-A pinch of Saffron dissolved in 1 tablespoon milk (optional)
– Oil for deep frying
Method: For the dough
- In a KitchenAid stand mixer add ghee and flour. Churn for 3 – 5 minutes to combine evenly.
– Now add 1/4 Cup of water at a time in the Stand Mixer while the dough hook is churning the mixture to bind the dough.
– The dough should be firm yet soft. Once the dough is ready and not sticking to the stand mixer bowl, transfer to a bowl and cover with a wet muslin cloth. Set aside.
– To make the filling, in the KitchenAid Diamond Blender churn almonds and pistachio to a coarse powder. Transfer to a bowl and set aside.
– In a heavy bottomed pan heat ghee on medium heat, add crumbled mawa and turn the flame to low.
– On low flame stirring occasionally let mawa turn into light golden in color. At this stage, mawa will leave it’s own ghee and start leaving sides of the pan. Turn off the gas and set aside until it cools down.
– Once mawa cools down mix in sugar, nuts powder, fennel seeds, cardamom powder, and saffron. Combine all together, make sure no chunks remain in the filling mixture
Method: For making the Mawa Stuffed Poori
- Knead the dough again for a minute.
– Divide the dough into about 30 equal sized small balls. Roll each ball into about 4 to 3-inch diameter.
– Put about 1 tablespoons of the mawa mixture in the center. Bring together all the sides, seal it tightly and press it with your palm.
– Roll the filled portion lightly into a circle, while ensuring that the filling does not spill out.
– Heat oil in a heavy bottomed frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
– Place the Poori in the frying pan. Fry the Poori until they turn light golden-brown color on all sides. Don’t fry on high heat.
– Transfer Mawa Poori to a plate lined with an oil absorbent paper.
– Serve warm with Kheer or Rabri.