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Mawa Kachori

Recipe Name: Mawa Kachori

Category: Vegetarian

Cuisine: Rajasthan

Course: Dessert

Recipe Main Ingredient: Maida
Mawa Kachori

Recipe Brief Description : Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Pastry filled with aromatic mixture of mawa and nuts makes a very festive dessert.

Recipe Ingredients

  • Maida - 1 cup
  • Ghee - 2 tbsp
  • water - 1/2 cup (warm)
  • Heavy cream - 1/2 cup
  • Milk powder - 1 cup
  • Almonds - 1 tbsp (chopped)
  • Cashew nuts - 1 tbsp (chopped)
  • Pistachios - 1 tbsp (chopped)
  • cardamom powder - 1 tbsp
  • Sugar - 3 tbsp
    For the Suryp
  • Sugar - 1 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tbsp
  • Saffron - 1 pinch

    Cooking Time: 45 minutes

    Preparation Method:
  • Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
  • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
  • Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread on a candy. Set aside.
  • Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mava.
  • Now, add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
  • Knead the dough for a minute. Divide the dough into about 18 equal parts.
  • Roll each ball into about 2-inch diameter.
  • Take one of the rolled dough in your palm and place about 1 tbsp of filling in the center (mava). Pull the edges of the dough to wrap the filling.
  • Let the filled balls sit for 3 to 4 minutes before pressing.
  • In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
  • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
  • To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
  • Slowly drop the Kachories in the oil, do not over crowd the kachories in frying pan, fry them on medium heat.
  • After they are puff, slowly turn them over.
  • It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
  • If the kachories are fried on high heat, they will get soft and will not be crispy.
  • Just before serving drizzle the kachori with about 2 tbsp of hot syrup. Garnish them with left over filling or sliced pistachios. Kachories can also be served without syrup.