Khava Satori .(Sweet Puris stuffed with Khava/Mava/Sweet thickened milkcream)

Round shaped stuffed pancakes made of refined flour and stuffed with Khava or Sweetened thick milk cream (almost solid). These are absolutely crisp and - Melt-in-the-mouth. Can be easily stored for few days and can be your energy boosters on the go.

This is apparently more common in Kolhapur region of Maharashtra, prepared as a sweet dish on auspicious occasions . In my family, this particular recipe has been passed down from my grandmother to my mother and my mother to me. One of my favourite sweets since childhood for its unique and distinct taste, texture and flavour.

INGREDIENTS :

FOR THE STUFFING : (Will make around 20 Satoris)

Khoya/Khava/Mawa   :                  500 gms

Castor Sugar                               : 2 Bowls (Can be adjusted as per taste)

Desi ghee or clarified butter        : 2-3 Tsp

Wheat flour                                  : 1Bowl

Cardamom powder                         ½ tsp

Khus Khus / Poppy seeds             ½ Bowl

FOR THE COVERING :

Maida  :   500 gms

Rawa or Sooji   : 1 Bowl

Warm Milk 3 Tbsp

2-3 Table spoons of Hot Oil (This is called Mohan in Marathi and helps in making the covering crisp)

Pinch of salt

METHOD :

1 . In a Mixing bowl take 3 Tbsp of warm Milk. Add the Sooji/ Rawa to this Milk . Keep aside for some time till all the milk is absorbed into the rawa.

2 To this add the Maida, Pinch of salt and the Oil while its still Hot. Mix using as little water as possible  to make a stiff yet soft dough . Keep covered for at least two- three hrs.

For the stuffing

1 In a thick bottomed Pan or wok first heat the Khoya till a little ghee separate sfrom it . Stir continuously to avoid burning or khava changing colour . This will take a few mins.

2. Remove and keep aside.

3. In the pan now add the wheat flour and roast it for  2 mins , while stirring continuously, this prevents the Khoya from curdling .

4.In a Bowl , mix Khoya, roasted Wheat flour, castor sugar , Poppy seeds and cardamom powder .

5. Mix this well. Add more sugar if required. The stuffing is now ready.

                                     

MAKING THE PURIS :

                        

    1.   Make small round balls of the dough and roll them out till they are 4 inches in Diameter.

2.    Take similar quantity of the stuffing and stuff this inside the rolled out dough .

3.    Make rounds again by covering the dough on all sides.

4.    Roll out these rounds gently with a roling pin o belan till they are aroung 4 inches in diameter.

5.   Remember these should not be very thin . Should be about 2-3 mm in thickness. Else they wont puff up.

6. Heat these Puris on a tawa or girdle with medium or slow heat . Spread a little ghee as you roast them . This will give a nice golden brown colour and flavour as well.

7.   These can be eaten Hot or cold as per your liking .

8.   Can also be stored for upto a week in the refrigerator .