Rajasthani
Mawa Kachori
- Duration: 45 minutes
- Serves: 4 people
-
Spice Level: Zero
Authenticity Slice
Using whole milk to knead the dough gives kachori its texture and taste.
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Trivia Tadka
The city of Jodhpur is known for its mawa kachoris. Stuffed with rich dry fruit and mawa (khoya), these crispy, deep-fried kachoris are coated in sugar syrup. Also known as gujjias, this sugary delight is a must-have during Holi, especially if you're in Rajasthan during the colourful festival.
Ingredients
- Oil/ghee ((for frying) )
For dough
- All-purpose flour (maida) (1 cup)
- Baking powder (1/2 tsp)
- Clarified butter (ghee) (2 tbps)
- Milk (1/3 cup, approximately, for kneading)
For stuffing
- Milk solids (khoya) (grated) (1 cup)
- Sugar (3 tbps)
- Mixed nuts (2 tbsp)
- Green cardamom (elaichi) powder (1/4 tsp)
Method
- In a large bowl, mix flour and baking powder.
- Next, stir in ghee and add milk, little at a time, to make a stiff dough. Cover and let it rest for 20 mins.
- Mix all ingredients given for stuffing.
- Divide the dough and stuffing into equal portions, approximately 4–5 pedas (balls).
- Roll out each peda of the dough into three-inch circles. Place the stuffing at the centre of the circle and pull the edges up to cover the filling. Seal the edges.
- Flatten the kachori until the traditional kachori shape is acquired.
- Repeat the same for the rest of the dough and stuffing.
- Heat oil in a kadhai and deep fry the kachoris till they are brown in colour on both sides.
- The crispy hot, mouth-watering mawa kachori is ready to be served!
