Mawa Kachori

Name: Mawa Kachori
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Marwari
Ingredients: 250 g all-purpose flour (maida); 60 g Ghee; 200 g khoya (mawa); 40 g chopped mixed nuts; 1 tsp green cardamom powder; 50 g Sugar; 300 g Sugar; 1 pinch saffron strands; 600 ml oil or ghee

Jodhpur's celebrated sweet kachori, its flaky maida shell stuffed with a rich khoya, nut and cardamom filling, deep-fried and dipped in sugar syrup.

🇮🇳India· Rajasthan

Prep: 45 min
Cook: 40 min
Total: 85 min
Servings: 8
Difficulty: Hard
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

250 g all-purpose flour (maida)
60 g Ghee — for the dough
200 g khoya (mawa) — grated
40 g chopped mixed nuts — almonds, pistachios, cashews
1 tsp green cardamom powder
50 g Sugar — for filling
300 g Sugar — for syrup
1 pinch saffron strands
600 ml oil or ghee — for deep frying

Equipment

•Kadai for frying
•Rolling pin

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 21 g
carbs: 42 g
fibre: 1 g
protein: 7 g
calories: 380 kcal

Instructions

1
Mix maida (plain flour), ghee (clarified butter), a pinch of salt, and water into a stiff dough. Rest it for 20 minutes.
2
Cook grated khoya (dried milk solids) in a pan on low heat until lightly golden and fragrant. Let it cool completely.
3
Mix the cooled khoya with chopped nuts, sugar, and cardamom powder to make a firm filling.
4
Divide the dough into balls and flatten each one. Add some khoya filling and seal the edges tightly.
5
Gently press the stuffed balls into thick discs. Be careful not to let the filling leak out.
6
Heat oil or ghee on medium-low. Fry the kachoris slowly until they are crisp and golden brown on the outside.
7
Meanwhile, make a sugar syrup with saffron until a drop stretches into a single thread between your fingers.
8
Dip the warm fried kachoris briefly into the syrup. Place them on a rack to set before serving.