Mawe Ki Kachori

  • Prep Time
    5 to 10 Minutes
  • Cook Time
    15 Minutes
  • Difficulty Level
    Intermediate

Mawe Ki Kachori is a rich lip-smacking sweet from Rajasthan.

Mawe Ki Kachori is a mouthwatering sweet. The mawa/khoya, dry nuts, some aromatic spices are stuffed in the dough then deep fried in ghee/clarified butter. Sugar syrup is added to the kachori after frying then served. This is a royal treat for everyone. It is a very unique and exotic dessert for festive occasions like Diwali. So, try to make this yummy sweet at home and surprise your loved ones.

This tasty sweet was prepared by Nisha Samar – A lovely grandmom from Udaipur, Rajasthan who loves to cook and sing. 

Tips and Suggestions by Mom Chef:-

  • The proportion of ghee that is ‘Moyan’ is very important to make the kachori ‘khasta’.
  • The kachori should be fried on a low flame so that it gets cooked well on the inside as well.
  • This yummy sweet can be stored in an airtight container for up to a month.
  • If the kachori cracks after sealing, then a paste of refined flour and water should be made and used to seal the kachori before frying.

This recipe was made under the Indian Diwali League (Live Cooking Contest) by Zayka Ka Tadka.

For more such exciting recipes like Mawe Ki Kachori, please click on the following links:

  1. Chivda – Nasik Famous Snack
  2. Bhakarwadi
  3. Nimki
  4. Mysore Pak
  5. Besan Ki Chakki

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Ingredients

  • INGREDIENTS FOR THE DOUGH:-
  • Maida/Refined flour - 6 Teaspoon
  • Ghee/clarified Butter - 2 to 2.5 Teaspoon
  • Warm water - as required to make a dough
  • INGREDIENTS FOR STUFFING:-
  • Mawa/Khoya/Reduced milk solids - 6 Teaspoon
  • Cashew nuts - 6 to 7
  • Badam/Almonds - 6 to 7
  • Nutmeg powder - 1/4 Teaspoon
  • Mace powder - 1/4 Teaspoon
  • Cardamom - 4 to 5
  • INGREDIENTS FOR SUGAR SYRUP:-
  • Sugar - 1/2 Cup
  • Water - little water to submerge the sugar
  • Yellow food colour - a drop or a pinch
  • OTHER INGREDIENTS:-
  • Ghee/Clarified butter - for frying

Instructions

  1. PREPARING THE DOUGH:-
  2. In a bowl, add and mix well refined flour and ghee
  3. Bind it in your palm to check the moyan. If the moyan is good, it forms like a dough. If it does not, then add a little ghee.
  4. Add warm water to make a soft dough. Knead the diugh for 2 to 3 minutes and let it rest for 5 to 10 minutes.
  5. PREPARING THE SUGAR SYRUP:
  6. In a pan, add sugar and just enough water to submerge the sugar.
  7. Heat it and stir it continuously to dissolve the sugar.
  8. Cook it to make one-and-a-half string consistency sugar syrup. Add yellow food colour and mix well.
  9. Once done, turn off the gas.
  10. PREPARING THE STUFFING:-
  11. In a grinder jar, finely grind cashews, almonds, cardamom, nutmeg powder, and mace powder. Grind it to make a fine powder.
  12. Now, in a bowl, add grated mawa/khoya with 3 teaspoon of the above ground powder.
  13. Mix all together. Divide the mixture into equal, small sized balls. (this recipe is for 6 balls)
  14. PREPARING THE KACHORI:-
  15. Divide the dough into 6 equal parts. Roll them to make smooth balls.
  16. Take a small ball, and flatten it with your fingers.
  17. Put a mawa ball in it then seal it properly.
  18. Flatten this to make a small sized kachori. Likewise make all the kachoris with the rest of the dough and the masala balls.
  19. Meanwhile, heat ghee for frying.
  20. Once the ghee is hot, fry the kachori on a low flame. Occasionally stir and flip the kachori to fry it evenly.
  21. Fry the kachori until it turns nice golden brown. Take it out on a plate.
  22. Make a hole at the centre of the kachori.
  23. Pour a spoonful of sugar syrup in the kachori. Keep aside for 15 minutes before serving. (you can garnish it with silver vark/coating, but it is optional).)
  24. Yummy 'Mawe Ki Kachori' is ready to be served.
  • Servings : 2 to 3
  • Ready in : 20 to 25 Minutes
  • Recipe Type : Desserts

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