Khoya Naan
Sweetened Khoya in a Pie crust
Cuisine
Indian
,
Mughlai
Servings
Prep Time
6
people
30
minutes
Cook Time
Passive Time
40
minutes
1
hour
Servings
Prep Time
6
people
30
minutes
Cook Time
Passive Time
40
minutes
1
hour
Ingredients
3
cups
Khoya
5
tbsp
Ghee
1.5
cups
granulated Sugar
More or less according to your taste
1/4
cup
Heavy cream
2
tbsp
rose water
1/4
tsp
cardamom powder
1/8
tsp
saffron strands
1/4
cup
Dry Milk Powder
1
No.
Pie Dough
Home made or store bought
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.
Roll them like a straw.
Cut them into 6 pieces. This will make the pie get more layers and it will be more flaky.
Roll each piece out.
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.
Cut it like a pizza.
Serve.