Make Maharashtrian-Style

Khapli Atta Kannole

With A Soft Steamed Finish

Maharashtrian kannole is an age-old dish from the Khandesh region of Maharashtra, where steamed preparations made from wheat are common. The dough is prepared from any wheat flour, rolled out into thin rounds, then steamed to achieve the soft consistency that characterises kannole. This specific recipe calls for Aashirvaad Chakki Khapli Atta instead of regular wheat flour, giving the dish a slightly earthy, nutty flavour from the khapli variety of wheat used. The dough's consistency is achieved by kneading until smooth, then resting. The dough needs to be rolled into thin circles before being steamed, rather than fried, to achieve soft, tender results, unlike the others that are fried. Kannole can be enjoyed as part of a traditional Maharashtrian meal or with a slightly sweetened milk-based dish. Warm kheer, made with milk, sugar, cardamom, and nuts, enhances the creamy flavour of the soft wheat preparation. Aashirvaad Chakki Khapli Atta comes in handy in this case because the flour's distinct taste remains intact even after steaming.