Whosayna’s Mawa Khaaja

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Whosayna’s Mawa Khaaja


Cooking Time

Preparation Time :40 Min

Cook Time : 20 Min

Total Time : 1 Hr 0 Min


Serves : 6
  • 1 cups mawa filling: mawa/khoya (grated)

  • 1 cups milk powder

  • 1 cups almond powder

  • 1 cups condensed milk

  • 1/2 cups almonds and pistachios (chopped

  • 2 cups dough: maida(all purpose flour)

  • 1/4 tsp red food coloring

  • 1/4 tsp green food coloring

  • 2 tbsp butter

  • 1/2 tsp lemon juice

  • 1/2 cups saata/paste: margarine (or shortening)

  • 1/4 cups cornflour chasni

  • 2 cups water

  • 1 1/2 cups sugar

  • 1/2 tsp rose essence


  • Dough: Mix maida and butter add lemon juice and mix well
  • Bind with cold water to pliable dough
  • Remove quartre dough in bowl, cover the rest with kitchen towel
  • From this quartre dough make two portions
  • In one portion add red color in other green color then knead them separately
  • Mawa Filling: Mix all ingredients well with condensed milk to soft dough . Make dumplings around six and freeze them
  • Saata/Paste: Mix well in a bowl and keep aside
  • Chasni/Syrup: Boil into one string chasni How to make Khaaja:
  • Dust working table well, roll white dough into rectange roti, from top the lower section do not roll thin just leave it as it is
  • The red and green balls make a long tube like shape
  • Lay red tube five inches away from the edge of thin side of white roti, press/dab it to form a strip of an inch
  • From red strip leave two inches do the same for green tube, lay it there and press to form a green strip
  • Use glazing brush apply the paste evenly all over the roti also on the strips
  • Take a thin roller and keep on the start position of the roti and fold in like swissroll, making sure its tighten up, fold till the end of thin roti, leave it there
  • Now roll the thick part of remaining roti (which we did not roll)
  • Apply paste to this section finish the folding of swissroll
  • Lift your swissroll of roti on roller, dust the floor and keep the roller down
  • Take a sharp knife and cut all the way till down from one end of opening to the other, as in we are opening the swissroll to remove the roller
  • Cut the pastry in half lenghtwise, then cut into six squares of each (you will get twelve squares in total)
  • Roll each square lightly and keep aside
  • Remove frozen mawa dumplings from freezer
  • Place a dumpling on each rolled square put one dumpling and place another rolled square on it
  • Press on the edges of dumpling as if you are just sealing the dumpling and leaving the four edges, it will look like a flower
  • Do same for all, deep fry on medium flame on both side till golden brown the edges will flake out
  • When all done pour chasni with a spoon on each khaaja
  • Place Khaaja on platter garnish with almond flakes and silver paper (warak)