Mawa Kachori, Khoya Kachori, Mawa Sweet Samosa

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

मावा कचौड़ी - हिन्दी में पढ़ें (Mawa Kachori, Khoya Kachori, Mawa Sweet Samosa in Hindi)

Added to 235 cookbooks This recipe has been viewed 74314 times

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.

Add your private note

Mawa Kachori, Khoya Kachori, Mawa Sweet Samosa recipe - How to make Mawa Kachori, Khoya Kachori, Mawa Sweet Samosa

Tags

Preparation Time: 10 mins Cooking Time: 40 mins Total Time: 50 mins Makes 12 kachoris (12 kachori )
Show me for kachoris

Ingredients

For The Kachoris
1 cup plain flour (maida)
1 tbsp melted ghee
a pinch of salt

To Be Mixed Into A Filling
1 cup crumbled mawa (khoya)
2 tbsp almond (badam) slivers
2 tbsp pistachio slivers
1 tsp cardamom (elaichi) powder
2 tbsp raisins (kismis)
2 tbsp sugar
a few saffron (kesar) strands

For The Sugar Syrup
2 cups sugar
a few saffron (kesar) strands

Other Ingredients
ghee for deep-frying

Method
For the kachoris

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.

For the sugar syrup

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.

How to proceed