Share This Recipe
Mawa: Filling: Dough: Water
2x 600g double cream
1 cup mawa (milk solids)
½ cup Supreme Fine Desiccated Coconut
⅓ cup Supreme Cashews, finely chopped
⅓ cup Supreme Pistachios, finely chopped
⅓ cup Supreme Almonds, finely chopped
⅓ cup Supreme Golden Sultanas, finely chopped
½ cup icing sugar
Pinch of salt
1 tsp Supreme Green Cardamom Powder
2 cups plain flour & extra for dusting
Salt to taste
3 tbsp ghee
½ – ⅓ cup warm water
Mawa: Note: you can freeze extra mawa Dough: Filling: Assembly:
Bring double cream to a boil in a deep pot then reduce heat. Stirring often, simmer on low until cream reduces and the ghee separates separates and you are left with deep golden mawa (swipe across to see). Keep a strainer with a bowl underneath ready and strain mawa from the ghee as soon as it turns deep golden. Strain until cool. The whole process will take a few hours.
Add flour, ghee and salt into mixer and mix until you have crumbs. Then whilst the mixer is on low, gradually pour enough water to bind a soft dough. Knead well in the mixer then cover and set aside.
Combine all ingredients in a bowl and set aside.
Divide dough into 3 parts and roll into 8 inch log. Cut each log into quarters then cut each quarter into 3’s. Roll each part into balls and dust with flour.
Using a rolling pin, roll out each ball into a 3.5 inch circle. Add 1 tbsp of filling on one half and brush edges with water. Fold over and press the edges to seal. Pleat the edges by folding and twisting till the end. To cook; deep fry in hot oil turning carefully halfway until golden brown. Drain on kitchen paper and once they have cooled completely, store in an air-tight container.
Note: you can freeze extra mawa