Step-by-Step Guide to Make Speedy Whosayna’s Mawa Khaaja

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The ingredients needed to make Whosayna’s Mawa Khaaja:

1. Get For Warqi Puri:
2. Get 2 cups (250 gms) Maida (All Purpose Flour)
3. Make ready 2 tbsp Ghee
4. Take 2 tbsp Oil
5. Take For Paste (Saata):
6. Prepare 4-5 tbsp Ghee
7. Take 4 tbsp Cornflour
8. Prepare For Mawa/Khoya Filling:
9. Prepare 2 cups Khoya (mawa)
10. Prepare 1 cup Fresh cream
11. Get 1 tsp Cardamon powder
12. Get 4 tbsp Castor Sugar
13. Make ready 2 tbsp Nuts (Almonds and Pistachios, crushed)
14. Get For Syrup:
15. Make ready 1 cup Sugar
16. Take 1 and half cup Water
17. Prepare Few Saffron strands
18. Prepare 1/2 tsp Rose Essence

Steps to make Whosayna’s Mawa Khaaja:

1. Bind warqi puri dough with cold water into pliable dough
2. Cover it and let it rest for half an hour. Boil syrup to one string consistency, add essence and let it cool down
3. Prepare filling: braise khoya/mawa with cream, cardamon powder and castor sugar, make sure you keep on stirring as it forms a lump remove from flame
4. Add nuts, mix well and let it cool down
5. In a bowl mix paste ingredients well and keep aside
6. Make twelve balls of the dough
7. In two balls put red colour and three drops of water then mix it well to get pinkish ball
8. In two balls put green colour and do the same to get leafy green colour
9. Roll all three colour balls into puris, keep aside
10. On each puri brush the paste
11. Now, pile up the puris
12. First pile up with two white puris on one another followed by one red
13. Then two white puri, followed by red again
14. Then two white puris followed by two green puris
15. Lastly with remaining two plain, white puris
16. Dust the wroking table and roll into a big roti
17. Apply paste on the big roti then fold it up like Swissroll making sure it's intactly folded
18. Cut ends, then cut into pieces (can get 12-14 pcs)
19. Roll slightly each piece into puris
20. Face the colored side of puri downwards
21. Scoop filling one tablespoon and put in centre
22. Place another puri on top colour side facing up exactly opposite of down puri (thats colors should be horizontal and vertical facing up)
23. Seal all round the puri, pinch and press to give pie look
24. Deep fry in oil or ghee on medium flame
25. Remove on strainer let excess oil strain out
26. Pour sugar syrup on top and garnish with warak, almond and pistachio flakes

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