Rajasthani Mawa Kachori

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Last time when I visited Rajasthan, I made sure to gorge on some Kachoris and Mirchi Bada, which are very popular in the state. Crispy crust filled with spicy fillings, my mouth is watering just thinking about it.  You can tell how popular they are by just looking at the long line outside these Kachori shops.

But while leaving when I visited a very popular sweet shop, Rawat Mishthan Bhandar to pack some sweets for home, my eyes fell on these Mawa Kachoris.

A sweet version of Kachori, which is filled with sweetened khoya and nuts, I instantly became a fan as soon as I took a bite. You can find them in almost every city of Rajasthan, but most popularly in Jaipur and Jodhpur.

When the packets of Mawa Kachoris got over after I returned back to Pune, and the craving for the same still continued, I thought to give them a try at home.

 A few tips and tricks from mom and my kachoris were ready to be served. And to my surprise, they came out so delicious that now-a-days whenever the craving strikes, I just make them at home.

Even my family loved it so much that they suggested I should make it again on Diwali and I did serve them as a dessert for my Diwali Party. So, if you want to relish these delicious Mawa Kachoris or want to make something different for your festive dessert, do give this Mawa Kachori a try.

Learn how to make Mawa Kachori recipe, which also makes a great gift to give during festivals. Here is the recipe of Mawa Kachori.

What is Mawa Kachori?

Mawa Kachori is a popular Rajasthani Mithai where a crunchy sweet crust is filled with sweetened Khoya and lot of nuts. While you get to taste the soft khoya inside, you also get a crunch from the nuts making this Kachori irresistible.

Once the kachoris are filled with the delectable stuffing and then fried until they become nicely crisp from outside, they are dunked into sweet syrup which is called ‘Chashni’ in Rajasthan.

Mawa Kachori Ingredients

The crust of Mawa Kachori is made using all purpose flour, ghee, salt and ice cold water. The ghee is the dough makes it soft and it helps in getting the outer crust crispy.

The star of this Kachori is the filling, which adds a lot of flavour and taste. The Kachori is stuffed with the delicious filling which is made with the combination of khoya and dry fruits flavoured with cardamom powder and sugar.

These Kachoris are then dunked into a sweet syrup which is made with sugar, water, cardamom powder and a pinch of saffron.

Make sure you fry the Kachoris only in ghee, because it lends a delicious taste to the Kachoris and give it that traditional Rajasthani touch.

At the end, just garnish it with some slivered dry fruits, silver foil, rose petals and saffron to make it look even more appealing.

How to store Mawa Kachori?

You can store these Mawa Kachoris in an airtight container at room temperature for about 3 to 5 days.

Rajasthani Mawa Kachori

Equipment Required – Frying Pan, Sauce Pan, Karahi.

Rajasthani Mawa Kachori

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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 – ¼ cup
  • Pinch of salt
  • Ice cold water to knead the dough
  • For the filling
  • Khoya / Dried whole milk – 200 g
  • Cardamom powder – ½ teaspoon
  • Dry fruits – 2 tablespoon (Finely chopped)
  • Powdered sugar – ¾ cup
  • For the sugar coating
  • Sugar – 1 cup
  • Water – ¾ cup
  • Cardamom powder – ½ teaspoon
  • Saffron – a pinch
  • Ghee for frying
  • Dry fruits slivers for garnishing
  • Saffron for garnishing
  • Silver foil for garnishing
  • Dried rose petals for garnishing

Instructions

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