Ingredients
1 cup whole wheat flour
1 cup maida
3 tbsp ghee
1 tbsp fine rava
1 pinch salt
As required water for kneading the flour
3/4 cup fresh Alphanso mango pulp
3/4 cup milk powder
3/4 cup condensed milk
1/4 tsp cardamom powder
2 Cashew-badam powder
Preparations
Start by making the dough.
Mix maida, wheat flour,rava, salt, 1 tbsp ghee together. Now add water
gradually and make a dough whose consistency is like regular chapati
dough. Cover it and let it rest.
To make the stuffing,
in a frying pan heat 1 tbsp ghee and add milk powder and condensed
milk. Cook it on medium flame, stirring continuously till a dough is
formed. Your sweetened khoya is ready! Remove it on a plate and let it
cool.
Now in the same pan add the remaining ghee and mango pulp. Start cooking it. Cook until mango puree becomes thick.
Now add the sweetened khoya in the pan and mix it well with the thick
mango puree. Continue to cook further till the mixture thickens more.
Turn off the flame. Note that as I have used condensed milk, I have not
added sugar here. If you are using normal milk to make khoya you will
have to add sugar as per taste.
Now remove the stuffing in a plate, mix elaichi and dry fruit powder in it.
To make the polis, take a small portion of atta dough. Make a cup out
of it.Fill a small stuffing ball into it and close it.Roll small polis
out of it.
Roast it on a tawa on medium flame applying ghee to both sides till golden brown.
Repeat the process with the rest of the dough and cook in the same way.
Serve with more ghee, while it is hot.
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