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    Whisk Affair » Recipes » Indian Sweets & desserts » Rajasthani Mawa Kachori

    Published: Oct 23, 2014 | Last Updated On: Dec 28, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Rajasthani Mawa Kachori

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    Last time when I visited Rajasthan, I made sure to gorge on some Kachoris and Mirchi Bada, which are very popular in the state. Crispy crust filled with spicy fillings, my mouth is watering just thinking about it.  You can tell how popular they are by just looking at the long line outside these Kachori shops.

    But while leaving when I visited a very popular sweet shop, Rawat Mishthan Bhandar to pack some sweets for home, my eyes fell on these Mawa Kachoris.

    A sweet version of Kachori, which is filled with sweetened khoya and nuts, I instantly became a fan as soon as I took a bite. You can find them in almost every city of Rajasthan, but most popularly in Jaipur and Jodhpur.

    When the packets of Mawa Kachoris got over after I returned back to Pune, and the craving for the same still continued, I thought to give them a try at home.

     A few tips and tricks from mom and my kachoris were ready to be served. And to my surprise, they came out so delicious that now-a-days whenever the craving strikes, I just make them at home.

    Even my family loved it so much that they suggested I should make it again on Diwali and I did serve them as a dessert for my Diwali Party. So, if you want to relish these delicious Mawa Kachoris or want to make something different for your festive dessert, do give this Mawa Kachori a try.

    Learn how to make Mawa Kachori recipe, which also makes a great gift to give during festivals. Here is the recipe of Mawa Kachori.

    Rajasthani Mawa Kachori is a traditional Rajasthani dish which is basically fried puffed bread stuffed with sweetened and flavored khoya.

    What is Mawa Kachori?

    Mawa Kachori is a popular Rajasthani Mithai where a crunchy sweet crust is filled with sweetened Khoya and lot of nuts. While you get to taste the soft khoya inside, you also get a crunch from the nuts making this Kachori irresistible.

    Once the kachoris are filled with the delectable stuffing and then fried until they become nicely crisp from outside, they are dunked into sweet syrup which is called ‘Chashni’ in Rajasthan.

    Mawa Kachori Ingredients

    The crust of Mawa Kachori is made using all purpose flour, ghee, salt and ice cold water. The ghee is the dough makes it soft and it helps in getting the outer crust crispy.

    The star of this Kachori is the filling, which adds a lot of flavour and taste. The Kachori is stuffed with the delicious filling which is made with the combination of khoya and dry fruits flavoured with cardamom powder and sugar.

    These Kachoris are then dunked into a sweet syrup which is made with sugar, water, cardamom powder and a pinch of saffron.

    Make sure you fry the Kachoris only in ghee, because it lends a delicious taste to the Kachoris and give it that traditional Rajasthani touch.

    At the end, just garnish it with some slivered dry fruits, silver foil, rose petals and saffron to make it look even more appealing.

    How to store Mawa Kachori?

    You can store these Mawa Kachoris in an airtight container at room temperature for about 3 to 5 days.

    Equipment Required – Frying Pan, Sauce Pan, Karahi.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Rajasthani Mawa Kachori

    Rajasthani Mawa Kachori

    Crispy crust filled with spicy fillings these kachori's are just delectable
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 people
    Calories: 601kcal
    Author: Neha Mathur

    Ingredients 

    For the dough

    • 2 cups Maida / All purpose flour
    • ¼ cup Ghee / Clarified butter
    • 1 Pinch Salt
    • Ice cold water to knead the dough

    For the filling

    • 200 gms Khoya / Dried whole milk
    • ½ teaspoon Cardamom powder
    • 2 tablespoon Dry fruits (Finely chopped)
    • ¾ cup Powdered sugar

    For the sugar coating

    • 1 cup Sugar
    • ¾ cup Water
    • ½ teaspoon Cardamom powder
    • 5 – 7 strands Saffron
    • Ghee for frying
    • Dry fruits slivers for garnishing
    • Saffron for garnishing
    • Silver foil for garnishing
    • Dried rose petals for garnishing
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    Instructions

    For the dough

    • Mix flour, ghee and salt in a bowl and mix nicely with your fingers.
    • Add ice cold water little by little and knead a soft dough.
    • Cover and keep aside.

    For the filling

    • Heat khoya in a pan.
    • Cook till it starts to leave the sides of the pan.
    • Remove from heat and cool completely.
    • Add cardamom powder, dry fruits and powdered sugar.
    • Mix well.

    For the sugar syrup

    • Heat sugar and water in a pan.
    • Cook till it has reached 1 string consistency.
    • Remove from heat.
    • Add cardamom powder and saffron.
    • Keep aside.

    Assembly

    • Divide the dough and filling into 12 equal parts.
    • Take one part and make it into a ball.
    • Dust and roll it slightly.
    • Keep one part filling in the center and bring the ends together.
    • Seal nicely.
    • Dust and roll very gently to make a 4 inch circle.
    • You can roll it using your fingers as well.
    • Be careful not to tear the dough while rolling.
    • Heat ghee in a karahi.
    • When the ghee is barely hot, slide the kachories in the pan.
    • Cook on low heat till slightly browned from both the sides.
    • Remove on a plate and let cool.
    • Heat the sugar syrup once again.
    • Dip the cooled kachories in the warm syrup and take out on a plate.
    • Garnish with dry fruit slivers, rose petals, silver foil and saffron strands.
    • Let them cool again till sugar syrup is dried.
    • Store in an airtight container for 2-3 days.

    Nutrition

    Calories: 601kcal | Carbohydrates: 90g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 107mg | Fiber: 2g | Sugar: 48g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg
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      Recipe Rating





    1. ratna

      October 24, 2014 at 2:31 pm

      The kachoris are looking superb. I like your photography Neha.

      Reply
      • msnehamathur

        October 25, 2014 at 4:02 am

        Thnx Ratna

        Reply
    2. Hemant Kedare

      March 11, 2016 at 3:59 am

      India is a land of diversity. Just the way language, traditions and customs differ from state to state; the multi-cultural cuisines too differ. Thanks a lot for introducing your readers to a very popular and lip-smacking Rajasthani Mawa Kachori, the picture of which brings water to the mouth. The ingredients and the recipes provided by you to make this dish will be very useful. visit for more information iChef.in

      Reply

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