Mawa Pitha Recipe
Indian Cuisine
Ingredients
- 1 finely chopped Almonds
- 1 finely chopped Cashew nuts
- 1 finely chopped Pistachios
- 1 handful Raisins
- 150 grams Misri (Jaggery/Sugar)
- 250 gms Mawa (Khoya)
- 1 tsp Whole spices (cinnamon, cardamom, cloves)
- 150 cups Rice flour
- 150 cups Water
- 1000 ml milk powder
- 1 Saffron
- 1 tbsp Pistachio powder
- 1 tbsp Ghee
- 1 tsp Ghee
- 1 tsp salt
Instructions
- 1
Heat the pan and add a big spoon of ghee. No need to put too much ghee.
- 2
Lower the flame, add finely chopped almonds, cashew nuts, and pistachios. Roast for 1-2 minutes on low flame.
- 3
Add coconut powder and raisins. Roast the coconut for 2 minutes or until slightly almond-colored.
- 4
Add jaggery pieces to the mawa and mix well with a spoon.
- 5
Add cardamom powder to the mawa filling.
- 6
Heat water in another pan, add rice flour, and stir continuously on low flame until smooth dough forms.
- 7
Knead the dough for 5-7 minutes until soft and pliable.
- 8
Make medium-sized portions of the dough and shape into bowls using your fingers.
- 9
Stuff each bowl with mawa filling and close it by pinching the edges.
- 10
Heat milk in a pan on high flame, stirring continuously. Add saffron thread.
- 11
When the milk boils, lower the flame to medium and cook for 8-10 minutes.
- 12
Add pithas to the milk and cook for another 8-10 minutes or until they're soft and cooked through.
- 13
Turn off the gas, add cardamom powder, and let it cool for 5 minutes.
- 14
Add jaggery powder to the pitha mixture and mix well. Add pistachio powder if desired.
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