Ghee Mawa Puff Patty
- 8
- 8
- 25min
- 15min
Relive your school days with a sweet twist on the classic aloo patty—our Ghee Mawa Puff Patty brings rich flavours and flaky textures to your Raksha Bandhan table.
Quick Info
-
Festival
Rakhi Special -
Cuisine
Indian
Ingredients
Ghee Mawa Puff Patty
Cooking Steps
Ghee Mawa Puff Patty
Step 1 :
Keep the oven on preheat at 180°C. In a kadhai, add the ghee and let it melt, add the dry mawa into it and cook on low flame stirring continuously. Once the mawa has become smooth and softened add the desiccated coconut and cook them both together for 2-3 minutes. Add sugar slowly and keep cooking.
Step 2 :
Once the mixture has formed a thick consistency, add the cardamom powder, nutmeg powder and chopped dry fruits and give it a final mix. Remove from flame and keep aside to cool.
Step 3 :
Place the phyllo pastries on a flat surface (cut the bigger sheets into two triangles if the size is too big), and brush them with ghee.
Step 4 :
Place a spoonful of the prepared sweet mixture in the centre of half the sheets. Now cover the filling with another sheet, and use wet fingers to moisten the edges and seal them using a fork.
Step 5 :
Brush them once again with ghee and place in the oven for 10-15 minutes or until the patty gets a golden glaze over it.
Step 6 :
Remove from the oven and serve warm.
Quick Info
Festival
Cuisine
Shop Ingredients
Ghee Mawa Puff Patty
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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