Whether you have a special guest coming over or simply crave something decadent after a meal on a regular day, Rajasthani 'Mawa Kachori' is a perfect option. Yes, just looking at the picture might make your mouth water!

People often think that only professional confectioners can make such crispy, melt-in-your-mouth kachoris, but the truth is, with a few tricks, you can easily prepare them at home.

Ingredients for Mawa Kachori:
All-purpose flour: 2 cups
Ghee (for shortening): 4-5 tablespoons
Water: for kneading the dough
Mawa (khoya): 200 grams (roasted and cooled)
Nuts: Cashews, almonds, pistachios (finely chopped)
Powdered sugar: to taste
Cardamom powder: 1 teaspoon
Sugar: 1 cup
Saffron strands: 4-5 (optional)
Ghee: for frying

Method for making Mawa Kachori:
First, prepare the dough. The biggest secret is the 'shortening' (ghee). Add 4-5 tablespoons of ghee to the flour and mix it well. The amount of ghee should be such that when you squeeze the flour in your fist, it holds its shape (it shouldn't crumble). Now, knead a slightly firm dough using cold water and cover it with a damp cloth for 20 minutes. This step is what will make your kachoris as crispy as those made by a professional confectioner.

Now, it's time for the filling, the 'mawa'. In a pan, roast the mawa (khoya) until it turns light golden brown. Once it has completely cooled, add the finely chopped nuts, cardamom powder, and powdered sugar. A special tip: Add the sugar only after the mawa has cooled down, the mixture will become wet, and the kachoris might burst while frying.

Now, make small balls of dough, shape them into small cups, and fill them with the mawa mixture. Seal the edges well and gently roll them out. Now comes the most important step – frying. Always fry the kachoris over very low heat. If the oil is too hot, the kachoris will turn brown on the outside but remain raw inside. Be patient; it may take 10-15 minutes for them to turn golden brown.

Meanwhile, prepare a thin sugar syrup (by boiling sugar and water together and adding saffron). Once the kachoris are golden brown, remove them from the oil. Make a small hole in the center of each kachori with your thumb and gently fill it with 1-2 teaspoons of the syrup. You can garnish them with pistachios and rose petals.

PC Social Media