Mawa Kachori, Khoya Kachori, Mawa Sweet Samosa
by Tarla Dalal
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Jodhpur is famous for its Mawa Kachoris. Rich dry fruit and mawa (khoya) stuffed crisp deep- fried kachoris are coated in sugar syrup.
These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "gujjias" and are a "must have" for the Holi festival.
- Combine all the ingredients and knead into a firm dough using enough water.
- Cover the dough with a lid and keep aside for 10 minutes.
- Divide the filling into 12 equal portions.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle without using any flour for rolling.
- Place a portion of the filling in the centre (as shown in image 1).
- Fold it over to make a semi-circle (as shown in image 2).
- Seal the ends completely using a little water (as shown in the image 3).
- Twist the edges of the kachori (as shown in the image 4).
- Repeat for the remaining dough circles and filling to make 11 more kachoris.
- Heat the ghee in a deep non-stick kadhai and deep-fry, a few kachoris at a time on a slow flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside to cool.
- Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Add the saffron and mix well. Keep aside.
- Just before serving, dip the kachoris, a few at a time, in the sugar syrup and serve immediately.
Nutrient values (Abbrv) per kachori
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