Khavyachi Satori - A to Z Maharashtrian Sweets
For the 11th day of doing this Journey through the Cuisines, I picked up to do Khavyachi Poli / Khavyachi Satori / Khava Poli / Mawa Roti. This is a rich shahi type of roti that's made with a stuffing of Khova/ Mawa mixed with Dry Nuts. It is so rich and cooked in ghee, so has a longer shelf life.
For K, I picked up to do Khavyachi Poli or Khavyachi Satori, while I also had a choice of making Khirapat/ Dry Sweet Coconut Mixture or Khaju Rolls. The last two didn't appeal much and I settled with Khavyachi Satori. This was one interesting dish and I had read about a couple of recipes to have an idea on how this was made. Some had a very flaky outer layer, even though the method didn't talk much about adding ingredients that will result in the flaky roti.
So I settled on this
recipe and went about making my own way of making parotta based on the images I saw on the net. Without ghee/butter, the outer layer will never become flaky or at least hot oil should be used. And also, since the rotis seem to be rich, I took the liberty to make it layers and flaky by cooking with ghee.
The rotis turned out awesome and stayed for nearly 3 to 4 days at room temperature.
Making the Outer Layer
Making the stuffing
Making of the Poli
Makes about 12 to 15 small 5 inch Rotis
For the Filling :
Khoya - 1 cup
Sugar - 3/4 cup
Ghee - 2 tsp
Gram Flour - 1/2 cup
Roasted chopped mixed nuts - 3 tbsp
Cardamom Powder a pinch
For the outer Cover:
All Purpose Flour - 3/4 cup
Wheat flour - 1/4 cup
Ghee - 3 tbsp
Pinch of Salt
All-purpose flour for dusting
How to make Khavyachi Poli
For the dough
In a wide bowl, take the flours along with salt and ghee. Rub well and then slowly add water to knead into a stiff dough. If you using oil, heat the oil till hot, pour over the flour, mix well and then add water to knead into a stiff dough. Cover and let it rest for 30 mins until you prepare the stuffing.
For the stuffing
Heat a nonstick pan with a tsp ghee, add Khoya and keep stirring over medium-low heat until it gets pinkish color. Transfer to a bowl.
Next, add another tsp of ghee, add the gram flour and rost till it turns colour. Similarly roast the chopped nuts.
Take everything in a bowl along with sugar and make a dough. Add ghee and ensure everything is mixed well.
Since I was going to make as a parotta
, I crumbled the stuffing again.
To make the Satori
Divide the dough into equal balls. Dust well and roll out into 6-inch discs.
Sprinkle the stuffing on top and from one end start rolling upwards, covering the stuffing. Adjust the ends to ensure all the stuffing is well covered. Tightly seal as a rope and make another circle as shown.
Now dust with flour and gently roll into 5 inc discs.
Heat a tawa, grease with ghee and cook the roti on both sides till done.
These rotis stay fresh for nearly 3 to 4 days.