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The Bestest Mom - Khova (Mawa) Besan Roti

"Mom, you are the bestest! Ever!" exclaimed my 3 year old, as she gave me a big hug one busy morning. The lunch box I was preparing for her almost hit the ground as I jumped in shock. Such hugs had gotten rare in the last few weeks since the arrival of her baby sister.

She noticed the quizzical look on my face and offered an explanation – “It was so nice of you and aaji (grandma) to make me the sweet roti…cuz I like it so much!!” My heart melted in an instant…. just like the ghee she had dolloped on to the sweet roti the previous night.

I was back again, at the top of my daughter’s list of favorite people. Who knew that my dear mom’s Khova-Besan Roti would do the trick. Thanks mom, for all your love & support!

To the bestest moms, ever!


For the stuffing,

- 1 cup khova

- ½ cup besan flour

- 4 tbsp ghee

- ½ tsp cardamom powder

- 1 cup sugar

- Milk (if needed to bind the filling)

For the roti,

- 6 cups whole wheat flour

- 1 tbsp vegetable oil

- Water (as needed to make dough)

Note: Khova, besan, ghee, whole wheat flour and cardamom powder are available in local Indian stores.

How To Make:

Heat 2 tbsp ghee in a non-stick pan, add besan flour and roast on medium heat until golden brown. Mix the khova, roasted besan, remaining ghee, cardamom powder, sugar. Heat on medium until sugar is dissolved and the mixture is homogenous. Cool to room temperature and make 1 inch discs. If the mix is too hard, add a little milk to soften it.

Mix the whole wheat flour, vegetable oil. Slowly pour water and knead the dough until it is the same density/consistency as the filling. Make ¾ inch balls and flatten by pressing with your palm.

To make the roti, place the filling disc on a flattened piece of dough. Cover it with another piece of dough and crimp the edges together with your fingers such that the filling stays inside the dough.

Roll out the roti with a thick rolling pin. Roast the roti on a non-stick pan on medium heat until done. Makes about 30 rotis.


- This roti tastes good both warm or at room temperature

- Serve it with a dollop of ghee (clarified butter) for a rich taste