I keep making promise to myself to be regular writing my blog and whenever I do that I end up breaking the promise. So this time I am not going to promise anything to myself or to you but I guess I will keep up my work as good as possible.
Today I am going to write about this Maharashtrian delicacy that I feel is so underrated despite of its deliciousness. That’s the main reason I want to blog it. It is very simple to make yet makes a good and tasty breakfast, snack or even a dessert. While surfing on YouTube for few breakfast ideas I came across these Ricotta cheese pancakes. Frankly speaking, I have never made pancakes from scratch. I always get the pancake mix from market and simply follow the instructions and present that as a breakfast. Because we don’t have much of a liking towards it, its just our easy to make kinda breakfast when we are in a hurry. So I decided to make those Ricotta cheese pancakes from scratch and ended up with a flop show. It resulted in lots of leftover Ricotta cheese in the fridge. And all I do with that cheese is make Mawa/ Khoya for my gajar ka halwa or to make any simple dessert like Pedha etc. While thinking about my flop pancakes, I realized aren’t those similar to Khavyachi poli? And yes they are. Why didn’t I think of that before. Yes, because it is so underrated, I opted for other alternatives.
The only extra effort in this recipe is that we have to turn that ricotta cheese into Mawa/Khoya. We call it Khava in Marathi. But this can be done even a week before and you can freeze the mawa/khoya in an air tight container so it will be handy when you want to try this recipe. There are many methods to make mawa from ricotta cheese. I prefer to slow cook it. You can pour the cheese in a non-stick pan and keep stirring it with wooden spoon/spatula on low-medium heat until all the water evaporates and the cheese becomes sticky and comes together like dough. Alternatively, you can buy khoya directly from the market. I really don’t like the readymade khoya we get here in the US in Indian stores, so I prefer to make it from scratch.
- 100 gram Mawa/Khawa/Khoya
- ½ cup powdered sugar (you can add upto 3/4th cup)
- 1 tablespoon clarified butter/ghee
- ½ cup all purpose flour
- ½ cup wheat flour
- 4 teaspoon vegetable oil
- 1/4th teaspoon salt
- 1 teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 3-4 saffron strands (optional)
- Knead all purpose flour and wheat flour together adding salt and vegetable oil. Dough should be pliable and tacky. Keep it aside covering with cotton cloth or dish.
- Heat ghee in a skillet and add khoya and powdered sugar. Keep stirring on medium-low heat until it turns golden brown. Make sure it doesn’t burn at the bottom. Continuous stirring is the key to avoid burning. After a while, the moisture will evaporate and the batter will start to come together like dough. Add cardamom powder, nutmeg powder and saffron strands at this moment. Mix well and keep aside to cool down.
- Once the khoya mixture is cooled down, make small balls. Also, make equal number of balls of the dough.
- Now roll one flour ball to 5 inches in diameter with rolling pin on a dusted rolling board. Put a khoya ball in the center and bring the edges of the rolled disc together so that they cover the khoya ball. Pinch those edges together and make a ball.
- Sprinkle some flour and start rolling this stuffed ball. Roll it into a circle as even as possible. Make sure you don’t put too much pressure else the stuffing will come out leaving your rolling board sticky. Do not aim for a beautiful circle in the first attempt and don’t be upset. It took me around 75-80 trials to get perfect circle in one go 😉
- Heat a pan on medium heat, once it is hot, place your rolled flatbread on it. Flip it carefully after 2 minutes. At this point you can apply ghee on top. Once the other side is done for 2 minutes, flip it again so the ghee side will go down and that will give your flatbread extra tasty and crispy texture. Apply ghee on the remaining side. The heating time after applying ghee is 30 seconds to 45 seconds and not more than that. Make sure that, the heat is on medium the whole time. Do not attempt roasting on high heat, else it will leave your flatbread either burnt or raw inside.
- Serve hot with a glass of milk or simply as it is as a dessert.
- You can keep these flatbreads in fridge up to 4 days covered in an air tight container. Microwave on high for 10 seconds before having it.
- You can change flour ratio according to your choice. Just remember, all purpose flour adds up the crispiness. If you want more of crisp then add more all purpose flour. Also, it is totally fine if you make it only with all-purpose flour or only with wheat flour.
- If you are making khoya from ricotta cheese a day or days ahead then make sure that you thaw it well before using. And do not worry about moisture as it will evaporate as mentioned in second step but will take extra 5 minutes or so.