Khavyachi Satori, Khava Poli, or Mawa Roti

Satori - Khoya Roti - Mava Roti - Khava Poli
Making Satori last week was rather an adventure for me. It started with me looking for a Mawa-based sweet for Holi. I did not want to make Mawa Gujjiya as it was very common. So as I searched for other Mawa- or Khoya-based sweets, I chanced upon Amarendra Mulye’s Gulkand Satori. I loved the recipe but still kept looking for other recipes. For some reason, I was drawn to this Mawa Stuffed Roti/Puri repeatedly and so decided to make it.

Next, in a burst of enthusiasm, I decided to make mawa at home with milk powder. Not to stop at making one batch, I made two batches of mawa or khoya using two different methods. Do one can accuse me of being an underachiever!🙂

Inspired by Amarendra, I decided to make this sweet (also known as Khava Poli) in 3 different ways: plain, with palm jaggery, and with gulkand. Then, in a further burst of enthusiam, I decided to make mini versions using cookie cutters to shape them. The result was that I spent an entire day on this recipe. 😀 😀 😀

I also made Shahi Tukda at the same time because I had decided to participate in a recipe exchange last week. I really need to curb my enthusiasm.

Note to Self: You hold a full-time job. Stop participating in recipe exchanges. 😀

Thank you, Amarendra, for inspiring me and for the wonderful recipe!

Coming back to the recipe, it is a Mawa-stuffed roti or puri from Maharashtra that keeps well. So you can make it in advance for any of the festivals or when you have company. The reason I thought of mini-Satori is that these tend to be rather heavy because of the Mawa stuffing and so making small bite sized pieces would make eating easy. As you can see from the pics, after a while I lost my patience with making mini-satoris and migrated to making full-sized ones.

Anyway, without further ado, here is the recipe for you to try this Holi or Gudi Padva.

How to Make Satori or Mawa Stuffed Rotis

Khavyachi Satori, Khava Poli or Mawa Roti
Khavyachi Satori is a Mawa- or Khoya-stuffed roti or puri that is very easy to make.
Course: Dessert
Cuisine: Indian
Servings: 6 to 8
Author: Aruna
For the Stuffing
  • 1 Cup Mawa or Khoya
  • 3 tbsp Powdered Sugar
  • 1 tbsp Ghee
Flavourings I Used
  • 2 tbsp Gulkand or Rose Petal Jam
  • 1 tbsp Powdered Palm Jaggery
  • 2 Large Pinches Cardamom Powder This is all you will need for Traditional Satori
For the Covering
  • 1 Cup Maida
  • 1 tsp Ghee
  • Water
Other Ingredients
  • 2 or 3 tbsp Maida For Rolling
  • Ghee for Pan Frying
Method to Make the Cover
  1. Sieve maida and salt together.
  2. Make a small well in the middle of the dry flour.
  3. Heat 1 tsp of ghee till completely melted.
  4. Add to the well.

  5. Using a spoon, mix the melted ghee into the dough.
  6. Using your hand, mix well.
  7. Now add a little water at a time and knead into a pliable dough.
  8. Coat the dough in about 1/2 tsp ghee.

  9. Cover and set aside. Always keep the dough covered when not using as it dries out very fast.

Method to Make the Filling
  1. Ensure that the mawa is crumbled.
  2. In a pan, heat the 1 tbsp ghee.

  3. Add the crumbled mawa to the ghee.

  4. Stir-fry till the ghee starts to leave the sides and the mawa starts to change colour.

  5. Turn off the heat.
  6. Spread the mawa in a plate and let cool.
  7. Add the powdered sugar to the mawa and mix well.
  8. Divide the mawa into 3 equal parts.
To Make Traditional Filling
  1. To 1/3 cup of sweetened mawa, add the cardamom powder.
  2. Mix well.
To Make Gulkand Filling
  1. To 1/3 cup of sweetened mawa, add the Gulkand.
  2. Mix well.
To Make Palm Jaggery Filling
  1. To 1/3 cup of sweetened mawa, add the powdered Palm Jaggery.
  2. Mix well.

To Make the Satori
  1. Divide the dough into six equal portions.
  2. Roll each portion into a ball.
  3. Divide each type of filling into 2 equal portions.
  4. Roll each portion of filling into a ball.
  5. Using as little maida as possible for dusting, roll each ball of dough into a 3" circle.
  6. Place one portion of filling in the centre.
  7. Fold the edges of the dough to cover the filling.
  8. Roll into a thick puri about 4" in diameter.
To Make Mini-Satoris
  1. Take about enough dough to form a ball about 2" in diameter.
  2. Using as little dough as possible, roll out into a thin puri about 6" in diameter.

  3. Using a sharp-edged cup or cookie cutter, cut 2 or 4 pieces from the puri. We need two pieces of covering per mini-satori.

  4. Place a spoonful of the filling in the centre of one of the pieces.
  5. Spread evenly leaving about 1/4" to 1/2" of the edge empty.

  6. Using a little water, wet the edges of the puri left empty.
  7. Place another cut piece of covering over the filling.
  8. Press the edges well to seal the mini-Satori.

Panfrying the Satoris
  1. Over medium heat, melt some ghee in a pan.
  2. Place the Satori in the pan and let cook till the side touching the pan has brown spots.
  3. Flip over.
  4. Drizzle some ghee along the edges.
  5. Let the flip side cook till brown sides appear.
  6. Take the Satori out of the pan.
  7. Make the remaining Satoris the same way.
Storing the Satoris
  1. Let the Satoris cool completely.
  2. Store in an air-tight container.


Khavyacha Satori - Khoya Roti - Mawa Roti


I am taking this festive dish to Fiesta Friday #111 hosted by two super talented foodies: Naina @ Spice in the City and Julianna @ Foodie On Board.


Make Mawa or Khoya with Milk Powder

Mawa or Khoya with Milk Powder

With Holi just round the corner, I thought the recipe for making Mawa or Khoya at home with milk powder would be quite useful.

I used two different methods. The first method was cooking milk powder with butter and milk as described in Nisha Madhulika’s post and the second was to make a dough with milk and milk powder and then steam it. I am describing both methods in this post. Personally, I preferred the Mawa made with the first way because it was richer in taste and texture. The second method resulted in a drier texture but was equally good in taste.

Method 1 to Make Mawa or Khoya with Milk Powder

Make Mawa or Khoya with Milk Powder, Milk and Butter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Cuisine: Indian
Servings: 1 Cup
Author: Aruna
  • 1 Cup Milk Powder
  • 3 tbsp Butter
  • 1/2 Cup Milk
  1. Over medium heat, melt the butter in a pan.

  2. After the butter has melted, add the milk and mix well.

  3. Add the milk powder.

  4. Mix well to ensure there are no lumps.

  5. Over medium flame, cook the mix till the milk is absorbed and the butter starts to leave the sides.

  6. Turn off the heat and let the Mawa cool.
  7. Use a spoon or fork and mix the cooled Mawa till it is crumbly.

Recipe Notes

Be careful while melting the butter. Just melt it over low heat and add the milk as soon as it melts. Do not melt over high heat or keep the melted butter heated because the Mawa will then smell of ghee.


Method 2 to Make Mawa or Khoya with Milk Powder


  1. Milk Powder – 1.5 Cups
  2. Milk – A little less than 1/4 cup
  3. Ghee – 1 tsp


  1. In a large bowl or plate, mix some of the milk and the milk powder.Step 1 - Mix the Milk Powder and Milk
  2. Using a spoon, mix well.
  3. Keep adding a little milk at a time and mix well till it forms a dough.
  4. Take 1 tsp ghee into the hand.
  5. Knead the dough into a smooth ball.Step 2 - Knead into a Smooth Ball
  6. Wrap the dough in a moist cotton cloth and place it in a vessel or a colander.Step 3 - Wrap in a Moist Cloth
  7. Steam for 5 minutes. Ensure that the water does not touch the ball. Do not steam for too long or the Khoya will become dry.
  8. Let the steamed ball cool.
  9. Using a spoon or fork, crumble the Mawa.

Shahi Tukda

Shahi Tukda Recipe

I have been meaning to make Shahi Tukda for the longest time. So when I got a chance to participate in Lin’s Recipe Exchange by making this delectable dessert, I jumped at the chance. Each of us has submitted a recipe for others to make and picks the recipe submitted by one another participant to make.

CH Cooks had submitted her recipe for Shahi Tukda. I made this dessert using her recipe largely, except that I used some condensed milk as a shortcut to making the Rabdi.  The result was a wonderful sweet that was very easy to make. The best part about this recipe is that most ingredients are found very easily at home and needs no major preparation.

Shahi Tukda (or Shahi Tukra) literally means Royal Pieces. It gets its name from how it is made: pieces of bread fried in ghee and dipped in sugar syrup before being served along with Rabdi (or sweetened reduce milk). 🙂 So you see the name is perfectly justified. Along with its cousin Double ka Meetha and the delicious Qubani ka Meetha (or Khubani ka Meetha), Shahi Tukda is a dessert from Hyderabad, or so goes the folklore.

This chance to try this recipe came at the perfect time as Holi is upon us and this would make for a great dessert. Shahi Tukda is great for entertaining because you can make the components well in advance and then assemble the dessert at the last moment.

How to Make Shahi Tukda

Shahi Tukda
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Shahi Tukda is a dessert made by deep-frying pieces of bread in ghee, dipping them in sugar syrup and then serving them with Rabdi. Now you see why it justifies it royal nomenclature. 🙂
Course: Dessert
Cuisine: Indian
Servings: 16
Author: Aruna
  • 4 Slices Bread
For the Rabdi
  • 2 Cups Milk
  • 1/3 Cup Sweetened Condensed Milk
  • 10 to 12 Strands Saffron
For the Sugar Syrup
  • 1/3 Cup Sugar
  • 2 or 3 tbsp Water
  • Lemon Juice - A few drops optional
For Garnish
  • 6 Pistachios
  • 6 Cashews
  • 6 Almonds
For Frying
  • 3 to 4 tbsp Ghee
Making the Rabdi
  1. In a heavy-bottomed vessel, mix the milk and saffron strands.
  2. Over medium-flame, boil the milk with the saffron strands till it reduces to about half.
  3. Stir constantly.
  4. Scrape the milk solids that stick to the edges of the vessel and mix into the milk.
  5. When the milk is reduced to half, add the condensed milk.
  6. Mix well.
  7. Take off the heat and set aside.
To Make the Sugar Syrup
  1. In a heavy bottomed pan, heat the sugar and water together.
  2. Over medium flame, heat till sugar melts and forms a slightly thick syrup.
  3. Turn off the heat.
  4. Add a few drops of lemon juice and mix well. This prevents the sugar from crystallizing.
  5. Set aside.
Preparing the Bread
  1. Cut the crusty edges off the bread slices.
  2. Cut each slice into diagonally into 4 triangles.
  3. In a pan heat the ghee.
  4. Add the bread slices and fry both sides till golden brown. I found that the bread slices absorb ghee very fast. So I added ghee as and when required. Otherwise the first batch of bread will absorb all the ghee.
  5. Using a slotted spoon remove the bread slices.
  6. Immediately dip in the sugar syrup till well-covered and remove immediately.
  7. Set aside.
Assembling the Shahi Tukda
  1. Place the fried, sweetened bread pieces in a plate.
  2. Pour the Rabdi over the bread pieces.
  3. Garnish with slivered pistachios, cashews, and almonds.


I am also contributing this delicious recipe to Holi collection on Sonal Gupta’s simplyvegetarian777. There is going to be a rollicking potluck party here so do not forget to see all the recipes! 🙂

Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit

Shakkar Para | Shankarpali
Shakkar Para | Shankarpali

Shakkar Pare (called Shankarpali in Maharashtra and Sweet Diamond Maida Biscuits in South India) are crunchy-muchies of the sweet sort that are a great favourite with Indians. Commonly made during festivals such as Diwali or Holi, these sweet treats are quite popular with young and old alike.

Want more recipes for snacks? Try my recipes for Poha Chivda, Kolhapuri Bhadang, Kodubale, Chegodilu, and Jantikalu.

How to Make Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit

Time: 60 Minutes


  1. Maida or Refined Flour – 1 Cup
  2. Powdered Sugar – 1/4 Cup
  3. Ghee – 2 tbsp
  4. Milk – 3 tbsp or as required
  5. Salt – A Pinch
  6. Oil to Fry

Method to Make the Dough

  1. Sift together the salt, sugar and maida.
  2. Make a well in the centre of the maida.
  3. Melt the ghee and pour it into the well.
  4. Fold some of the maida into the ghee.
  5. Mix the ghee and maida well till the flour is crumbly.
  6. Now gradually mix the milk to form a firm dough. Add just enough milk so that the dough forms into a smooth yet firm ball.
  7. Cover the dough and set aside for 10 minutes.

Method to Make the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit

  1. Divide the dough into 3 equal parts.
  2. Roll each part into a ball.
  3. Roll one of the balls into a circle. Be sure you do not roll it too thin.
  4. Using a sharp knife:
    1. Cut the circle into 1″ strips.
    2. Now cut the strips diagonally at 1″ intervals so that you have diamond-shaped pieces.
  5. Set the pieces aside.
  6. Repeat the process with the other two balls of dough.

Method to Fry the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit

  1. In a kadhai or wok, over medium flame, heat enough oil.
  2. To test if the oil is hot enough:
    1. Drop a small piece of dough into the oil.
    2. If the dough rises immediately to the surface, the oil is hot enough.
  3. Drop a few pieces of the Shakkar Pare into the oil.
  4. Fry till the Shakkar Pare are golden brown.
  5. Remove from the oil and place on a kitchen tissue so that excess oil is absorbed.
  6. Repeat steps 3 to 5 to fry the rest of the Shakkar Pare.
  7. Let the Shakkar Pare cool to room temperature.
  8. Store in an air-tight container.


  1. The oil should not be smoking hot. If it is, the Shankarpali will burn.
  2. Be sure to constantly stir the Shankarpali as they fry and keep a sharp eye on them. Because these treats have sugar in them, they tend to brown very quickly.

Thandai – Holi and Maha Shivaratri Special

Thandai - Holi or Maha Sivaratri Special Drink
Thandai – Holi or Maha Sivaratri Special Drink

Happy Holi and here is some Thandai to celebrate it with! 🙂

In the North of India, Holi heralds in spring and is also known as Basant Utsav or Basant Panchami. Holi is famously known as the festival of colours, and is celebrated by smearing friends and family with an assortment of colours and then of course, sharing yummy food and drink.

Two famous dishes associated with Holi are Gujjiya and Thandai. Gujjiya is the North Indian version of the Maharashtrian Karanji or the Andhra Kajjikayalu. While the latter use coconut, Gujjiya uses Mava/Khoya or Milk Solids.

While I have not gotten around to make Gujjiya, I made Thandai.

Thandai is a cooling milk-based drink containing spices, dry fruits and rose petals that is traditionally served in North India for festivals like Holi and Maha Shivaratri. What I will remember after making Thandai for the first time (apart from the fact that it was delicious) was how fragrant it is!

The Recipe for Thandai

Preparation Time: 1 hour

Cooking Time: 10 Minutes

Serves: 4


  1. Milk – 4 Cups
  2. Almonds – 12
  3. Cashew Nuts – 6
  4. Pistachios – 6
  5. Poppy Seeds – 1 tbsp
  6. Green Cardamom – 6
  7. Fennel Seeds – 1/2 tsp
  8. Pepper Corns – 10
  9. Cinnamon – 1″ Stick
  10. Dried Rose Petals – 10
    Gulkhand – 1 tbsp
  11. Sugar – 4 tbsp or to Taste
  12. Saffron – A Large Pinch


  1. Soak the Almonds, Cashews, Pistachios, Poppy Seeds in 1/3 cup of water for 1 hour.
  2. Grind the soaked dry fruits and poppy seeds along with the water they were soaked in into a smooth paste.
  3. Add Gulkhand to the paste and grind again to a smooth paste.
  4. Grind cardamom seeds, fennel seeds, pepper corns, and cinnamon to a fine powder.
  5. Add saffron and the cardamom-pepper-cinnamon-fennel powder to the milk.
  6. Bring to a boil.
  7. Add the ground dry fruit paste and simmer for 5 minutes.
  8. Turn off the heat and let cool.
  9. Chill for 3 hours.
  10. Serve chilled along with Gujjiyas!
Thandai - Holi and Maha Sivaratri Special
Thandai – Holi and Maha Sivaratri Special