Baked Mava Coconut Potli

     

Hope you all had a wonderful Diwali. I wanted to post this earlier, but got busy with other things and found no time to edit the pictures. Besides Diwali was a little different this year, we were unable to meet any friends or go to the temple. It was a hectic week for Manoj at work and I had a class that evening. Yesss....I have finally enrolled for the Wilton Cake Decorating Course (I've been soooo eager to go )!! I made Rava Laddoos to take along with me to class and everyone loved it. All the discussions that day were centered around Diwali, Indian food and our traditions. Everyone wanted to taste some Biryani and I've promised to make some for the last class. 

Well today is Halloween and Anushka will be a "Pink Leopard". I can't wait to take her for 'Trick or Treat' around the block. She is too young to understand any of it, but she sure will be excited seeing all the colorful candy!!

                             

Back to the recipe, I made these Mava Potli's on the morning of Diwali. It's adapted from a recipe from the Femina Book of Anytime Treats. The original recipe calls for steaming the potlis, but I baked them because I wanted them to be crisp on the outside. I used AP Flour, but I'm sure it will be great to substitute some of it with wheat flour. Make sure to roll the dough as thin as possible. They taste best when hot, just like samosas.

Baked Mava Coconut Potli

Ingredients:

For the shell:

250 gms all purpose flour

1 tsp baking powder

30 gms sugar

1 tbs ghee

For the filling:

150 gms mava (milk reduced to a granular consistency)

75 gms icing sugar

100 gms fresh coconut, grated fine

2 tbs cashew nuts, chopped fine

Method:

For the shell:

Mix all the ingredients for the shell. Add enough water to make a smooth dough. Knead well. Cover with a damp cloth and keep aside for about 30 mins.

For the filling:

Roast the coconut on medium flame till it dries out a little, do not brown it.

Add the ghee, mava and sugar to the pan. Keep stirring on low heat till the mixture comes together and leaves the sides of the pan. Remove from heat and stir in the chopped cashew nuts. Keep aside to cool.

Divide the dough and the filling into 16 portions. Roll into thin discs and keep a portion of the filling in the middle. Pull up the edges to form a dough and seal securely.

Bake at 350 F/ 180 C for about 20 - 25, turning once till browned.

Serve hot.

P.S.  I thought my potlis looked more like one-eyed monsters with their head blown out!! Perfect for Haloween too, don't you think :)

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Sending this to 

Only Sweets & Desserts guest hosted by Gayathri, event by Pari 
Anu's Diwali Event
Khushi's My Diwali My Way