Rajasthani Mawa Kachori has a crispy and crunchy sweet crust which is packed with sweetened mawa/khoya dry fruit mixture. While you get to taste the soft khoya inside, you also get a crunch from the nuts making this Kachori irresistible.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Ingredients of Rajasthani Mawa Kachori

  • For the dough
  • Maida  – 2 cups
  • Ghee  – ¼ cup
  • Pinch of salt
  • Ice cold water 
  • For the filling
  • Khoya  – 200 g
  • Cardamom powder – ½ tsp
  • Dry fruits – 2 tbsp (Finely chopped)
  • Powdered sugar – ¾ cup
  • For the sugar coating
  • Sugar -¾ cup
  • 1 cupWater 
  • Cardamom powder – ½ tsp
  • Saffron – a pinch
  • Ghee for frying
  • Dry fruits slivers for garnishing
  • Saffron for garnishing
  • Silver foil for garnishing

How to Make Rajasthani Mawa Kachori

  1. Mix flour, ghee and salt in a bowl and add ice cold water little by little and knead a soft dough.
  2. Cover and keep aside the dough.
  3. For the filling: Heat khoya in a pan. Cook till it starts to leave the sides of the pan.
  4. Remove from heat and add cardamom powder, dry fruits and powdered sugar.
  5. For the sugar syrup: Heat sugar and water in a pan.
  6. Cook till it has reached 1 string consistency. Now remove from heat.
  7. Add cardamom powder and saffron.
  8. Assembly: Divide the dough and filling into equal parts.
  9. Take one part and make it into a ball.
  10. Keep one part filling in the center and bring the ends together and seal them properly.
  11. Dust and roll very gently. try not to tear the dough while rolling.
  12. Now heat ghee in a karahi.
  13. When the ghee is  hot, slide the kachories in the pan.
  14. Cook on low heat till slightly browned from both the sides.
  15. Remove on a plate and let cool.
  16. Heat the sugar syrup and Dip the cooled kachories in the warm syrup.
  17. Garnish with dry fruit slivers, rose petals, silver foil and saffron strands.
  18. Store in an airtight container for 3 days.

 

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