Khavyachi Saatori (खव्याची साटोरी)
I saw this gorgeous looking delight on a Traditional Maharashtrian food forum I joined recently and had to make it! Ganeshotsav presented the perfect opportunity too. So I bothered some of my Marathi friends by asking for the nitty gritties and they kindly obliged. Thanks a bunch my dear Madhuli and Shweta.They took all of thirty minutes to make and under two minutes to get demolished. Yeah,they were that good 😀 I also looked at this simple recipe at the blog Chakali.
Khoya/mawa/khava was made at home and roasted to an almost chestnut colour and delicately flavoured with rose petals easily available at good grocery stores), cardamom and some crunch was added with semolina and poppy…Mmmmmm
(To get half a cup)
Add half a cup of cream and about 3/4 cup milk powder to a heavy bottomed pan and stir cooking over medium heat. Add 1 Tbsp of ghee/butter and cook till the mixture leaves the sided of the pan and comes together. You can another tbsp of ghee if the khoya is too sticky.
In case you use sweetened cream (like I did. I used Rich) , keep an eye on the sugar you are adding to the filling mixture later. This khoya can be stored in the refrigerator for up to two days.
For the outer covering
(This makes 6 saatoris)
½ cup Maida/Plain flour
½ cup semolina/sooji/rawa
2 Tbsp ghee/clarified butter
A pinch of salt
½ cup of warm milk (use as needed to knead the dough)
Mix the maida and sooji and add the salt. Heat the ghee and add to the mixture. Add the milk and knead a firm dough. Rest it for 15 minutes.
For the filling
½ cup of khoya/khava
2 Tbsp ghee
2 Tbsp sooji/semolina/rawa
½ cup of milk
1 Tbsp poppy seeds
1 tsp cardamom powder
Powdered sugar as per taste (I added 2 Tbsp)
Ghee to shallow fry
Heat the ghee in a heavy bottomed pan ( a non stick pan makes the job much easier) and add the semolina. Roast over low heat to a light brown colour and till it gives a nice aroma. Add the milk and cook the semolina till it is mushy and well done. You may add a little more milk if needed. Add the poppy, and crumbled khoya and cook till well roasted. Add the cardamom powder, powdered sugar and rose petals and cook till dry. Set aside to cool.
To make the Saatori
Divide the dough into 12 equal parts. Roll out one portion to a disc of 3 inch diameter. Spread a tbsp of the filling over the disc.
Moisten the edges and top with another rolled disc and press down edges firmly to join the two discs.
With gentle hands roll out the joined discs to a about 4-5 inch diameter saatoris. Roll out all the saatoris this way. I got 6. To get a neat finish, cut out the edges with a sharp edged katori or cookie cutter like I did.