Mawa Stuffed Kashmiri Naan: A Sweet Treat Recipe
4 hours 30 minutes
1001 reads
About Mawa Stuffed Kashmiri Naan: A Sweet Treat Recipe
Indulge in the irresistible flavors of Mawa Stuffed Kashmiri Naan, a delightful fusion of sweet and savory. These soft, fluffy naan are generously filled with a rich, aromatic mawa (khoya) mixture, studded with crunchy almonds and cashews. A simple yet elegant dessert or tea-time treat, perfect for impressing friends and family.This recipe guides you through creating both the flavorful mawa stuffing and the perfectly textured naan dough. Each step is clearly explained, ensuring even novice bakers can achieve delicious results. Get ready to experience the authentic taste of Kashmir in every bite!
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Recipe Time & More
Prep4 hours
Cook30 minutes
Total4 hours 30 minutes
Ingredients
For the Naan Dough
- 2 cup All-Purpose Flour
- 1/4 cup Yogurt
- 1/2 tsp Sugar
- 1/2 cup Milk warm
- 2 tbsp Clarified Butter clarified butter
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
For the Mawa Stuffing
- 1/4 cup Mawa also known as mawa; unsweetened, grated
- 2 tbsp Almonds crushed
- 2 tbsp Cashews crushed
- 1 tsp Sugar powdered
- Pinch Salt
- 1/4 tsp Ginger Powder dry
- 1/4 tsp Garam Masala
- 1-2 tbsp Tutti Frutti for garnishing
- 2 tbsp Clarified Butter for brushing
Instructions
Prepare the Dough
- Sift together the all-purpose flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- Add the yogurt, warm milk, and sugar to the well.
- Gradually incorporate the flour into the wet ingredients, using your fingers, to form a soft dough.
- Lightly oil the dough, cover it, and let it rest for at least 3-4 hours, or preferably overnight in the refrigerator.
Make the Mawa Stuffing
- In a bowl, combine the grated khoya (mawa), crushed almonds, crushed cashews, powdered sugar, a pinch of salt, dry ginger powder, and garam masala. Mix well to ensure all ingredients are evenly distributed.
Assemble and Cook the Naan
- Lightly oil your hands and gently knead the rested dough.
- Take a lemon-sized portion of the dough and roll it into a small disk.
- Place a spoonful of the mawa stuffing in the center of the disk.
- Bring the edges of the dough together to enclose the stuffing, shaping it like a small kachori.
- Roll out the stuffed dough into a thin naan, dusting with flour if needed.
- Sprinkle some tutti frutti on top and gently press it into the naan using a rolling pin.
- Brush one side of the naan with water.
- Heat a cast iron skillet or tawa over high heat until it's very hot.
- Place the naan on the hot skillet, water-side down.
- Once the naan starts to puff up and the dough begins to dry, carefully adjust the flame to maintain a good browning while preventing burning.
- Turn the naan and cook the other side until it's golden brown.
- Remove from the skillet and brush with ghee.
- Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Mawa Stuffed Kashmiri Naan
- For extra flavor, you can add a pinch of cardamom powder to the mawa stuffing.
- If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
- Don't overcrowd the skillet when cooking the naan; cook them in batches to ensure even browning.
- For a richer flavor, use homemade ghee instead of store-bought ghee.
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Recipe Nutrition
Calories: 444kcalCarbohydrates: 57gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 26mgSodium: 81mgPotassium: 183mgFiber: 3gSugar: 4gVitamin A: 117IUVitamin C: 0.2mgCalcium: 197mgIron: 4mg
payal jain
Articles: 17
3 Comments
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What a delightful recipe! Thanks for sharing.
This looks so good! Appreciate the share.
Absolutely wonderful! Can’t wait to make it.