Rajasthani Mawa Kachori

Indulging a lot on gorgeous food is what Diwali is all about for me. Rajasthani Mawa Kachori or Khoye ki Kachori is a Traditional Rajasthani sweet like Churme ke Laddoo and I have eaten it on all my visit to my Paternal Grand parents place. The crunchy sweet crust filled with sweetened Khoya and a crunch from the nut make this kachories irresistible for me. So this year decided to give these a try. A few tips and tricks from mom and my kachories were ready to be served for Diwali. 

Rajasthani Mawa Kachori

Equipment Required – Frying Pan, Sauce Pan, Karahi.

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Rajasthani Mawa Kachori

Course Dessert

Cuisine Indian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6

Author Neha Mathur

Ingredients

• For the dough
• Maida / All purpose flour - 2 cups
• Ghee / Clarified butter - 1/4 cup
• Pinch of salt
• Ice cold water to knead the dough
• For the filling
• Khoya / Dried whole milk - 200 g
• Cardamom powder - 1/2 tsp
• Dry fruits - 2 tbsp Finely chopped
• Powdered sugar - 3/4 cup
• For the sugar coating
• Sugar - 1 cup
• Water - 3/4 cup
• Cardamom powder - 1/2 tsp
• Saffron - a pinch
• Ghee for frying
• Dry fruits slivers for garnishing
• Saffron for garnishing
• Silver foil for garnishing
• Dried rose petals for garnishing

Instructions

1. For the dough
2. Mix flour, ghee and salt in a bowl and mix nicely with your fingers.
3. Add ice cold water little by little and knead a soft dough.
4. Cover and keep aside.
5. For the filling
6. Heat khoya in a pan.
7. Cook till it starts to leave the sides of the pan.
8. Remove from heat and cool completely.
9. Add cardamom powder, dry fruits and powdered sugar.
10. Mix well.
11. For the sugar syrup
12. Heat sugar and water in a pan.
13. Cook till it has reached 1 string consistency.
14. Remove from heat.
15. Add cardamom powder and saffron.
16. Keep aside.
17. Assembly
18. Divide the dough and filling into 12 equal parts.
19. Take one part and make it into a ball.
20. Dust and roll it slightly.
21. Keep one part filling in the center and bring the ends together.
22. Seal nicely.
23. Dust and roll very gently to make a 4 inch circle.
24. You can roll it using your fingers as well.
25. Be careful not to tear the dough while rolling.
26. Heat ghee in a karahi.
27. When the ghee is barely hot, slide the kachories in the pan.
28. Cook on low heat till slightly browned from both the sides.
29. Remove on a plate and let cool.
30. Heat the sugar syrup once again.
31. Dip the cooled kachories in the warm syrup and take out on a plate.
32. Garnish with dry fruit slivers, rose petals, silver foil and saffron strands.
33. Let them cool again till sugar syrup is dried.
34. Store in an airtight container for 2-3 days.