Mawa kachori

Mawa kachori

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INGREDIENTS

For the dough

Maida / All purpose flour – 2 cups
Ghee / Clarified butter – 1/4 cup
Pinch of salt
Ice cold water to knead the dough

For the filling

Khoya / Dried whole milk – 200 g
Cardamom powder – 1/2 tsp
Dry fruits – 2 tbsp ( Finely chopped )
Powdered sugar – 3/4 cup

For the sugar coating

Sugar – 1 cup
Water – 3/4 cup
Cardamom powder – 1/2 tsp
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 pan.
• 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.

Source: http://www.whiskaffair.com/2014/10/rajasthani-mawa- kachori.html
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