Khava, खवा also known as Mava, are milk solids that are obtained after the milk is evaporated.
Ingredients:
For the Cover:
For the filling:
How to make Khava Poli:
1.For the cover, add all the ingredients except the water, in a bowl and mix them well. Then, add the water a little at a time to make a soft dough. Let it rest for~15 minutes.
2.Dry roast the khava in a non-stick pan on medium heat for about two minutes, stirring continually. This will release it's natural fat so don't add any additional ghee/oil. Let the khava cool completely.
3. Meanwhile, grind the daala to a fine powder in a grinder.
4.Next, add the powdered daala, sugar, cardamom and the saffron to the khawa. Mix it well.
5.To make the polis, take equal-sized balls of the filling and dough. Further divide the dough ball into two. Now roll out each of these two into 2.5 inch circles.
6.Now, spread the filling onto one of the rolled out discs and cover the filling with the other one.Starting from the bottom you should have cover-filling-cover.Now squeeze out air gaps and pinch together the 2 covering discs all around the filling.
*If the sides aren't sealed properly, the filling might ooze out whilst roasting the poli on the griddle
7.Dust the work surface with rice flour.This makes rolling out the poli easier. Carefully roll out a poli, roughly about 6" diameter.
8.Roast it on medium heat until it is pinkish-brown on both the sides.
The Khava poli is served only after it cools down completely.
Add a dollop of ghee before relishing it.
The Khava polis stay good on the counter top for about 3-4 days.
Each poli will give you ~280 calories.
The recipe that I'm sharing today is Khava Poli (खवा पोळी).
It's ideal for special occasions and sweet cravings alike.
Despite having a short shelf life, it is a very versatile ingredient.
It can be used to make sweet and savoury recipes, in the sense that although a number of recipes use khava as their main ingredient, it is also used to thicken some curries.
Recipe for Khava Poli:
This recipe will make ~10 medium sized Khava polis.
Recipe for Khava Poli:
This recipe will make ~10 medium sized Khava polis.
Ingredients:
For the Cover:
| Rawa/Semolina | 150 gms |
| Maida | 120 gms |
| Salt | To Taste(~1/4 tsp) |
| Ghee/Oil | 2 tsp |
| Water | ~1/2 cup |
| Rice flour | ~2 tbsp (to help roll out the khava poli |
| Khava | 300 gms |
| Daala/Roasted Chana daal | 50 gms |
| Powdered Sugar | 200 gms |
| Cardamom Powder | 1/2 tsp |
| Keshar/Saffron | A few strands |
How to make Khava Poli:
1.For the cover, add all the ingredients except the water, in a bowl and mix them well. Then, add the water a little at a time to make a soft dough. Let it rest for~15 minutes.
2.Dry roast the khava in a non-stick pan on medium heat for about two minutes, stirring continually. This will release it's natural fat so don't add any additional ghee/oil. Let the khava cool completely.
3. Meanwhile, grind the daala to a fine powder in a grinder.
4.Next, add the powdered daala, sugar, cardamom and the saffron to the khawa. Mix it well.
5.To make the polis, take equal-sized balls of the filling and dough. Further divide the dough ball into two. Now roll out each of these two into 2.5 inch circles.
6.Now, spread the filling onto one of the rolled out discs and cover the filling with the other one.Starting from the bottom you should have cover-filling-cover.Now squeeze out air gaps and pinch together the 2 covering discs all around the filling.
*If the sides aren't sealed properly, the filling might ooze out whilst roasting the poli on the griddle
7.Dust the work surface with rice flour.This makes rolling out the poli easier. Carefully roll out a poli, roughly about 6" diameter.
8.Roast it on medium heat until it is pinkish-brown on both the sides.
The Khava poli is served only after it cools down completely.
Add a dollop of ghee before relishing it.
The Khava polis stay good on the counter top for about 3-4 days.
Each poli will give you ~280 calories.
No comments:
Post a Comment