Every city/ place is has certain dishes that are extremely popular. But, a lot of times, that popularity is restricted to a certain community. Not that other communities would not be willing to try it, but to try some very authentic dish of a certain community, you need to be friends with people. Like Swami Narain Temple serves the world’s best Sambhar, for that irrespective of your religion, you have to just walk in one day and try out the Sambhar, which honestly is flavorful and pretty simple, but satisfies your soul. This statement was given by Mr. Parveez, who actually promised me 15 years ago that one day he will take me to one of the temples in Bengaluru and have me try their Sambhar, and with all that wait I think soon I will be seen walking in a Swami Narain Temple myself [just for love of Sambhar] 😉
Coming back to this dish. Khoya Naan and Chobe ke naan [which are made from sweet coconut] are very popular sweet dishes in Muslim community. I am sure loads of other communities enjoy them too, as long as they know about them. I had first tried them a few years after my marriage and though I am not a fan of coconut, but I did try them and they were fairly good and if you love coconut, you should try them. But if you like mawa’a or Khoya based sweets, you will definitely love this one. We would always buy them for USA as well and bring some for our friends here and everyone loved them. But, travelling back home starts reducing with time and that’s exactly what happened with us too. And the cravings fail to understand that. This is when people like me are always thankful for our extra ordinary taste buds and skills to cook.
So, one fine day when my cravings were over the top and I got restless, i got down to making my own. The outer layer is made from pie dough and it tasted great, but I believe the outer layer that they use in Bangalore is the puff pastry dough. I personally feel that using Pie dough is better than the latter, because mawa’a filling by itself is pretty heavy and puff pastry makes it even more buttery and heavy leaving a thick after taste on your tongue, which does not happen with the pie dough. Though I did make small balls and rolled each one around 6 inches in diameter and further put them together by spreading a little oil between each one. Further I rolled them like a cigar and cut them out equally and rolled them out again. This way I was able to make it more flaky and add more layers.
The filling is made with ghee, shredded khoya, sugar, heavy cream, Rose water, cardamom powder and saffron. This dish does not have any nuts. Its supposed to be crunchy, and sweet. This can be made a few days in advance and refrigerated as well. It should always be served warm, so you can always warm it up in the oven for around 10 minutes before serving. Enjoy!!!
Sweetened Khoya in a Pie crust
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Rating: 5
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Votes: 2
Rating: 5
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Rate this recipe!
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Instructions
Add 3 tbsp ghee to a pan.
Add grated khoya to it. Stir continuously so the Khoya does not stick to the pan.
Once cooked the Khoya will get a little darker tint. At this point add cardamom powder and saffron.
Add sugar and continue stirring.
Add heavy cream and Rose water. Cook till it dries up. Continue stirring on low flame.
Add the milk powder and stir well.
Turn off the flame and the mix should be spreadable and thick. Let it cool down
Take the pie dough [for a single pie]. Divide it into 6 parts. Roll out each portion into approximately 6" diameter each.
Spread a little ghee on each one and pile them one on top of another.
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Cut them into 6 pieces. This will make the pie get more layers and it will be more flaky.
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Put the Khoya filling on 3.
Cover the other 3 on each of these ones. Seal them with fork.
Preheat the oven at 350F. Brush a little ghee on top and place it in the oven for 30-40 minutes.
Take it out once they are golden brown in color.
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