The list of Indian mithais may be a long one, but the long list of Indian savouries sure does match up to that. And one popular dish that takes a little from both the dishes is the mawa kachori. A regular kachori consists of deep fried flour filled with spiced stuffing, which is usually made of roasted potatoes, onions, lentils, dry fruits and the likes. Meanwhile, mawa a.k.a. khoya is a term used for dry or evaporated condensed milk. Together, the mawa kachori is a sweet snack that consists of the deep fried flour dough stuffed with mawa and dry fruits.
Mawa can be easily found in shops but it is always yummier to make it at home, and the best part is that it is super easy to whip up. This dish also requires a cardamom-infused sugar syrup to douse the kachoris in. And although optional, the syrup definitely steps up the taste of the mawa kachori. Follow these simple steps to make a batch of the delicious sweet dish today!
Deep fried flour pockets with a sweet filling.
Mix flour and clarified butter in a bowl. Knead to make a firm but soft dough, gradually adding water.
Set the dough aside for 10 minutes and cover it with a damp cloth.
Making the syrup
Boil the sugar and water on medium heat.
As the sugar comes to boil, add saffron and cardamom.
Heat on medium flame until the syrup is about one thread or 220 degrees F. Set aside.
Making the filling
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 that the mawa does not burn on the bottom of the pan.
Now add the nuts, sugar, and cardamom powder to the mawa.
Mix well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside and let it cool.
Knead the dough and divide it into roughly 18 equal parts.
Roll each ball into a disc of about 2” diameter.
Take one of the rolled dough in your palm and place 1 tablespoon of filling in the center.
Pull the edges of the dough to wrap the filling. Fill all the balls in the same manner. Let the filled balls sit for 3 to 4 minutes before pressing.
In the frying pan heat the oil on medium high.
Place the kachoris on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into approximately 3” circle.
Slowly drop the kachoris in the oil, and fry them in batches on medium heat.
Once they are puff up, slowly turn them over.
Fry until golden-brown on all sides, about 5-6 minutes.
Just before serving, drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with sliced pistachios.
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