Mawa Poli

Ingredients:

Poornam (stuffing) using readymade mix:

Readymade Gulab Jamun mix	1 packet (200 gms)
Paneer	100 gms
Water for kneeding

Or

Poornam (stuffing) using homemade khoya (mawa):

Sugarless khoya or Mawa	200 gms
Paneer	100 gms
Maida	½ cup
Baking powder	½ tsp
Ghee	1 tbsp
Curd	1 tbsp

For sugar syrup:

Sugar	300 gms (or) 1-1/2 cups
Water.	1 cup
Cardamom powder	1 tsp
Rose essence	2-3 drops (optional)

Dough for poli:

Maida	3 cups
Sugar	1 tsp
Salt	¼ tsp
Turmeric powder	2 pinch
Oil	¼ cup or 4 tbsp
Ghee	2 tbsp
Oil or ghee for frying.

Method:

1. With Readymade mix - Take paneer in flat tray or plate and crumble it. Then mash it using your palm into smooth paste. Or you can blend in a mixie to 'just smooth'. Add readymade mix powder into mashed paneer and mix well to blend. Now add water little by little to make a smooth crack free dough. Keep covered for 10-15 minutes.

          Or

1. With khoya or Mawa -  mash paneer and khoya together into smooth paste using your palm or mixie. In a separate vessel, take ghee, baking powder and curd. Mix all together well. Now add mashed khoya-paneer paste and blend well. Now add water little by little to form a smooth crack free dough. Keep covered for 30 minutes.
2. Now rub your palms with ghee and make small crack free balls from the dough. Once all balls are made, keep covered to avoid drying.
3. Pour oil or ghee in a thick bottomed kadai. Heat to medium hot. Lower the flame and place 10-12 balls at a time. Fry till light golden brown. Adjust the flame whenever necessary to get evenly cooked.Once all the balls are fried, keep it in tissue paper to absorb excess oil.
4. Once the jamuns (balls) all cools down, break into pieces and grind into coarse or grainy texture using a mixie. Keep aside.
5. Now prepare sugar syrup. Place sugar and water into a kadai and mix till sugar melts. Cook till it attains two string consistency. Lower the flame and add cardamom powder and rose essence. Now add ground jamun mixture and mix. Cook till it forms into a soft dough like. Add one tbsp of ghee if needed. Take care not to burn while cooking. Switch off the flame. Mawa stuffing is ready. Transfer into a bowl and allow to cool.
6. Now prepare for Dough. In a wide bowl take maida, salt, sugar, turmeric, oil and ghee. Mix till it blends well. Add water little by little to make a soft pliable dough. Coat the dough with oil and keep covered for 30 minutes.
7. Now make poli. Divide the dough into big lemon size portions and shape into smooth balls. Divide the stuffing into same portions and shape into balls. Flat one ball of dough and place a ball of stuffing in the centre and cover without hole. Flatten it and make polis using flour for dusting.
8. Heat a tawa. Place prepared poli into the tawa. Apply ghee or oil to both sides and cook till it becomes light brown in colour. Do it in low flame.

Tip: 

• In this way Mawa Poli is easy to make. If the khoya is directly used in sugar syrup to make the stuffing, it will be very soft and will be difficult while making poli.
• You can prepare the stuffing previous day and make polis next day. No need to keep the stuffing in the fridge.