Thursday, February 17, 2011


Mawa /Khoa - 12 oz / 340gm
Maida / All purpose Flour - 3 heaped tbsp
Baking Soda - 2 pinches
Black Cardamom - 1 pod, seeds separated
Ghee - 1/4 tsp

Sugar - 3 cups
Water - 2 cups
A dash of Green Cardamom powder
Oil / Ghee for deep frying

For making mawa, bring half gallon of milk to boil in a heavy bottomed pan. Reduce flame and let it cook for around 2 hours. Keep stirring in between so that the milk doesnt stick to the bottom of the pan. The milk will gradually thicken, change color and become like a soft dough. Remove and cool. Alternatively, you can use the frozen packed mawa available in Indian stores. Just bring it to room temperature and grate it before using.

Boil sugar, water and cardamom powder and make a thick syrup (just shy of one thread consistency) and keep it warm.

Add baking soda to the maida, mix well and then add to the mawa  mixture. Gently mix together to make a dough. If the dough appears too hard add a splash of water. If it gets too sticky, add some more maida.

Apply a little ghee to the hands and make around 40 medium sized balls from the dough. Put a black seed of cardamom inside each ball.

Heat oil in a kadai over low heat. Gently add around 10 balls. Fry over low heat till they are golden brown. Remove on a paper towel to soak excess oil. Fry the remaining in batches.

Add to the warm sugar syrup and let them soak in the syrup for atleast an hour. Serve warm with a little sugar syrup.

No comments: