Maws Ghughara

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INGREDIENTS

Mava ghughra

@mubina_18 For Dough * All purpose flour - ¾ Cup * Semolina/Sojee (semolina flour) 1 tablespoon * ghee (Clarified butter) - 1 tablespoon * Salt a pinch * Warm milk - ⅓ Cup * Water - as needed For Filling * Mawa | Khoya - 1 Cup * coconut - ⅓ Cup * 4-5 tablespoon poppyseed * Almonds - 10 * Pistachios - 10 * Cashews - 10 * Raisins - 20 * Elaichi powder - ¼ teaspoon * Sugar - ¼ Cup * Saffron * Pinch of mace powder For Mawa Milk Powder - 1 cup ghee (Clarified butter) - 1 tablespoon Milk - 4 tablespoon

METHOD

Method:

Take ghee (Clarified butter) and milk in a sauce pan, warm it lightly. Take milk powder in a bowl, add the warmed up milk mix in and knead to a firm dough. If it is too sticky, add more milk powder as needed. Now put this in fridge and let it firm up. You can grate it and use in your sweets which calls for khoya or mawa. Take the flour in a mixing bowl, add sooji, ghee (Clarified butter), salt to it and rub them with your hands to get them well combined. You will get a crumbly mix. Now add the warm milk, sprinkle water (if needed) and mix to get a smooth dough. I added about ½ teaspoon of water. Keep the dough covered with wet cloth for about 20-30 minutes. Meanwhile we will start with the filling. Heat a pan, add the khoya and saute in low- medium flame until it turns slightly golden brown. By now the oils in them will start to ooze out. Turn off the flame keep it aside and let them cool down to room temperature. . Peel the skin of almonds and pistachio by soaking them in hot water for 5 minutes, and then slice them finely. Dry roast the coconut in low-medium flame for a few minutes until it is slightly brown. Now mix all ingredients together. Now filling is ready. Now take dough. Roll it and fill this mixture. Fold it and fry on very slow heat. Serve hot or cold. ❤

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