Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, whosayna’s mawa khaja. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
See recipes for Whosayna's Peda, Whosayna's Narli Chaawal too. Последние твиты от Husayna Jagani (@Whosayna). What is meant to be will always find a way. Yomovies Watch Latest Movies,TV Series Online for free,Download on yomovies Online,yomovies Bollywood,yomovies app,yomovies Website,yo-movies.
Whosayna’s Mawa Khaja is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Whosayna’s Mawa Khaja is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have whosayna’s mawa khaja using 20 ingredients and 26 steps. Here is how you can achieve it.
The ingredients needed to make Whosayna’s Mawa Khaja:
- Prepare Mawa Filling:
- Take Mawa/Khoya (grated)
- Take Milk powder
- Make ready Almond powder
- Take Condensed milk
- Prepare Cardamon powder
- Make ready Few Almonds and Pistachios (chopped)
- Get Dough:
- Get Maida (All Purpose Flour)
- Make ready Green colour
- Make ready Red colour
- Make ready Butter or Ghee
- Get Lemon juice
- Get Saata/Paste:
- Get Margarine (or Shortening)
- Take Cornflour
- Get Chasni / sugar syrup
- Get Water
- Make ready Sugar
- Prepare Rose essence
Homemade khoya (mawa/khoa) is the basic ingredient in many Indian sweets like Gulab Jamun and gravy of some many Punjabi curries. It plays the key in preparation of sweets and generally used as a. Want to discover art related to khaja? Check out inspiring examples of khaja artwork on DeviantArt, and get inspired by our community of talented artists.
Instructions to make Whosayna’s Mawa Khaja:
- A: Dough: - Mix maida and butter add lemon juice and mix well
- Bind with cold water to pliable dough
- From this quarter dough make two portions
- Remove quatre dough in bowl, cover the rest with kitchen towel
- In one portion add red colour in other green colour then knead them separately, cover and keep aside
- The: Chasni/Syrup: - Boil into one string chasni, remove from flame add essence and mix well
- Mawa Filling: make dumplings around six and freeze them
- C: Satta/Paste: - Mix well in a bowl and keep aside
- The red and green balls make a long tube like shape
- 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
- 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
- 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
- Use glazing brush apply the paste evenly all over the roti also on the strips
- Now roll the thick part of remaining roti (which we did not roll)
- Apply paste to this section finish the folding of swiss roll
- Lift your swiss roll of roti on roller, dust the floor and keep the roller down
- 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
- Cut the pastry in half lengthwise, then cut into six squares of each (you will get twelve squares in total)
- Roll each square lightly and keep aside
- Remove frozen mawa dumplings from freezer
- Place a dumpling on each rolled square put one dumpling and place another rolled square on it
- 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
- Do same for all, deep fry on medium flame on both side till golden brown the edges will flake out
- Keep on slanted strainer to drain off all oil or ghee
- When all done pour chasni with a spoon on each khaaja
- Place Khaaja on platter garnish with almond flakes and silver paper (warak)
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