Mawa Toffee Recipe is a delightful dessert that combines the richness of khoya with the crunch of nuts, all wrapped in a soft, crispy shell.
Shaped like tiny toffees, this fusion sweet is easy to make and perfect for any occasion. Whether you’re treating yourself or impressing your guests, this recipe is sure to be a crowd-pleaser! (step-by-step-recipe)
About Mawa Toffee Recipe:
If you’re someone who enjoys traditional Indian sweets but also loves experimenting with creative twists, then this khoya toffee recipe is perfect for you!
Introducing baked khoya dessert, a unique dessert that blends the richness of khoya (also known as mawa) with the modern appeal of a baked, toffee-like treat.
Imagine a soft, creamy, and flavorful khoya filling tucked inside a golden, crispy shell that’s shaped like a piece of toffee.
Each bite is a delightful combination of textures—crunchy on the outside and melt-in-your-mouth soft on the inside. It’s the perfect fusion of classic Indian flavors and contemporary presentation, making it an absolute showstopper for any occasion.
The best part?
This recipe is not only fun to make but also versatile enough to serve during festivals, family gatherings, or even as a special homemade gift for someone you love.
Whether you’re looking for a creative dessert for Diwali, a thoughtful addition to a dessert platter, or simply a sweet treat to enjoy with your evening chai, Mawa Toffee fits the bill perfectly.
What makes Mawa Toffee even more special is that it’s baked, not fried. This gives it a beautiful, crispy exterior while keeping the filling soft and luscious.
It’s an easy way to enjoy the richness of khoya without the heaviness of deep-fried sweets. Plus, the toffee-like shape is fun and appealing, especially for kids!
It’s simple enough for beginners and exciting enough for seasoned home chefs to try. So, if you’re ready to surprise your family and friends with something truly special, let’s dive into the details of how to make Mawa Toffee at home.
This recipe is my own innovation, inspired by my husband Dilip’s idea to create a unique dessert that blends the flavors of traditional Indian sweets with a modern twist.
Using ingredients we all know and love, Mawa Toffee stands out as a fresh take on familiar flavors. It’s simple enough for beginners to make but exciting enough for seasoned home chefs to experiment with.
So, if you’re ready to surprise your family and friends with something truly special, let’s dive into the details of how to make Mawa Toffee at home!
Serving Suggestion:
Serve Mawa Toffees warm or at room temperature.
They’re great as a dessert or as a special treat during festive gatherings.
For extra taste, sprinkle little powdered sugar or drizzle with a bit of saffron-infused syrup.
Storage Suggestion:
Mawa Toffees keep well for up to 5 days in an airtight container at room temperature.
If you want to keep them longer, store them in the refrigerator and reheat slightly before serving.
Pro Tips for the Perfect Khoya Toffee Recipe:
Use fresh khoya: Fresh khoya will give you the best flavor and texture.
Seal the edges well: Make sure each toffee is sealed tightly to prevent any filling from leaking out during baking.
Don’t overbake: Keep an eye on the toffees, as they can brown quickly. Once golden, remove them from the oven.
Why You Should Make this Baked Khoya Dessert:
Mawa Toffee is a dessert that’s worth trying for so many reasons:
Unique and Delicious: It’s not just another sweet. The crispy outer layer and rich, creamy filling make it a unique treat that everyone will love.
Easy to Make: With simple ingredients and straightforward steps, you don’t need to be an expert to make this dessert.
Perfect for Special Occasions: Whether it’s a festival, a family gathering, or just a weekend treat, Mawa Toffee is a showstopper that looks and tastes amazing.
Rich Flavors: The combination of khoya, nuts, and powdered sugar creates a burst of flavors in every bite.
Great for Gifting: Shaped like little toffees, they’re fun to make, easy to share, and perfect for gifting during festive seasons.
A Fun Twist on Traditional Sweets: If you love Indian sweets but want something a little different, Mawa Toffee is the perfect fusion of classic and modern.
Looking for Some More Recipes Like this:
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Basic Ingredients Used to Make this Baked Indian Dessert:
Mawa Toffee is an easy and delicious dessert made with just a few basic ingredients. It’s rich, tasty, and unique. Let’s see what makes this sweet treat so special.
All-Purpose Flour : The base of the dough, all-purpose flour, gives structure and creates a smooth and pliable base. It ensures the toffees bake up soft and tender.
Yeast: Yeast helps the dough rise, making it light and airy. It ensures the baked toffees have a soft, slightly fluffy texture.
Milk: Milk is used to activate the yeast and also adds moisture to the dough. It gives the toffees a richer, softer bite.
Sugar: Sugar is mixed with milk to help activate the yeast. It also adds a hint of sweetness to the dough.
Powdered Sugar: Powdered sugar is added to the dough for a smooth sweetness that’s evenly distributed. Its fine texture ensures it mixes evenly.
Vegetable Oil: Oil makes the dough easier to work with and helps keep it soft after baking. It also adds a light richness to the toffees.
Khoya: Khoya, or mawa, is the heart of the filling. It’s rich, creamy, and full of flavor, making each bite indulgent and satisfying.
Powdered Sugar: Powdered sugar is mixed with the khoya to sweeten the filling without overpowering its natural taste.
Nuts: I have used chopped cashews, Pistachios and Almonds. These nuts add texture and a delightful crunch to the filling. They also bring in a rich flavor that pairs perfectly with the khoya.
Mawa Toffee Recipe
Ingredients
Ingredients:
- 1 cup All purpose flour
- 1 1/2 tsp Yeast
- 1/4 cup Milk
- 1 tbsp Sugar
- 1/4 cup Powdered sugar
- 1 tbsp Vegetable oil
Mawa Mixture:
- 1 cup Khoya
- 2 tbsp Powdered sugar
- 1 tbsp Cashew finely chopped
- 1 tbsp Pista finely chopped
- 1 tbsp Almonds finely chopped
Instructions
KNEADING THE DOUGH:
- Dissolve the sugar in the hot milk.
- Once the milk is cooled down to a slightly warm temp (finger dippable temperature), add the yeast and let it proof.
- Then add the all purpose flour, a pinch of salt and powdered sugar and mix it into a soft dough. You can use water as required.
- Transfer the dough to a platform and knead it well by stretching and folding.
- Knead for about 5-6 minutes
- Then add the vegetable oil and knead it once more.
- Now fold the dough from all the sides inwards to the bottom and make it into the shape of a ball.
- Grease the bowl with a little oil and place the dough in it and cover it.
- Let it rest for about an hour.
MAKING THE MIXTURE:
- In a plate mix the khoya/mava, powdered sugar and all the dry fruits.
- Mix it well and make small balls out of it.
MAKING THE TOFFEE:
- Transfer the dough onto a platform.
- Sprinkle flour on the dough and on the platform
- Divide the dough into 4 parts
- Take each part and fold it inwards at the bottom and make soft balls out of it.
- Take one of the balls and roll it into a flat chappati but in the shape of a parabola
- Cut the edges to give it a slightly rectangular shape.
- Then divide it into two parts.
- Take one part and keep one portion of the mava mixture in the center.
- Apply water on the 3 sides opposite to you.
- Now roll the portion over the mava kept in the center to form a cylindrical shape.
- Twist the edges like you twist the wrappers on a toffee.
- Press the edges of the twisted portion using a fork to seal it and give it a folded look.
- Repeat it for all the other portions.
- Spread it nicely on a greased baking tray.
BAKING THE TOFFEE:
- Preheat an oven at 250 degrees for about 15 minutes
- Place the baking tray in the central rack of the oven and bake it for about 10 minutes approximately.
- Take it out from the oven.
- Let it cool on a wire rack.
- Once cooled serve it.
Nutrition
Frequently Asked Questions About Homemade Khoya Sweet:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier version. However, the texture might be slightly denser compared to all-purpose flour.
Can I skip the yeast in the recipe?
Yeast is essential for giving the dough a soft and airy texture. If you don’t have yeast, you can try using baking powder and let the dough rest for a while, but the results may vary.
Can I add other ingredients to the filling?
Absolutely! You can get creative with the filling by adding dried fruits, raisins, or even a pinch of saffron for extra flavor and richness.
How long can I store Mawa Toffee?
Mawa Toffees can be stored in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to a week and reheat before serving.
Can I fry the toffees instead of baking them?
Yes, you can fry the toffees for a richer and more indulgent version. Simply deep-fry them until golden brown, and they’ll be just as delicious!
What is the best way to serve Mawa Toffee?
Mawa Toffee is best served warm or at room temperature. You can garnish them with extra chopped nuts or a drizzle of melted chocolate for a fancier presentation.
Can I make the dough or filling ahead of time?
Yes, you can prepare the dough and filling in advance. Store the dough in the fridge for up to a day and the filling for up to 2-3 days. Assemble and bake when ready.
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