Whosayna’s Mawa Khaja

Ingredients

• Mawa Filling:
• 1 cup Mawa/Khoya (grated)
• 1 cup Milk powder
• 1 cup Almond powder
• As needed Condensed milk
• 1 tsp Cardamon powder
• As needed Few Almonds and Pistachios (chopped)
• Dough:
• 2 cups / 250 gms Maida (All Purpose Flour)
• 1-2 drops Green colour
• 1-2 drops Red colour
• 2 tbsp Butter or Ghee
• 1/2 tsp Lemon juice
• Saata/Paste:
• 1/2 cup Margarine (or Shortening)
• 1/4 cup Cornflour
• Chasni / sugar syrup
• 2 cups Water
• 1, 1/2 cup Sugar
• 1/2 tsp Rose essence

Steps

1. A: Dough: Mix maida and butter add lemon juice and mix well
2. Bind with cold water to pliable dough
3. From this quarter dough make two portions
4. Remove quatre dough in bowl, cover the rest with kitchen towel
5. In one portion add red colour in other green colour then knead them separately, cover and keep aside
6. The: Chasni/Syrup: Boil into one string chasni, remove from flame add essence and mix well
7. Mawa Filling: make dumplings around six and freeze them
8. C: Satta/Paste: Mix well in a bowl and keep aside
9. The red and green balls make a long tube like shape
10. How to make Khaaja: Dust working table well, roll white dough into rectange roti, from top the lower section do not roll thin just leave it as it is
11. Lay red tube five inches away from the edge of thin side of white roti, press/dab it to form a strip of an inch
12. Take a thin roller and keep on the start position of the roti and fold in like swissroll, making sure it's tighten up, fold till the end of thin roti, leave it there
13. Use glazing brush apply the paste evenly all over the roti also on the strips
14. Now roll the thick part of remaining roti (which we did not roll)
15. Apply paste to this section finish the folding of swiss roll
16. Lift your swiss roll of roti on roller, dust the floor and keep the roller down
17. Take a sharp knife and cut all the way till down, from one end of opening to the other, as in we are opening the swissroll to remove the roller
18. Cut the pastry in half lengthwise, then cut into six squares of each (you will get twelve squares in total)
19. Roll each square lightly and keep aside
20. Remove frozen mawa dumplings from freezer
21. Place a dumpling on each rolled square put one dumpling and place another rolled square on it
22. Press on the edges of dumpling as if you are just sealing the dumpling and leaving the four edges, it will look like a flower
23. Do same for all, deep fry on medium flame on both side till golden brown the edges will flake out
24. Keep on slanted strainer to drain off all oil or ghee
25. When all done pour chasni with a spoon on each khaaja
26. Place Khaaja on platter garnish with almond flakes and silver paper (warak)