Name: Apple Walnut Mawa Kachori recipe by Rathy V at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For the cover-; Maida/ Plain flour -250gram; Ghee- 2 1/2 tablespoons; salt- 1 pinch; Water -as needed to make dough; For the stuffing -; Apples- finely chopped- 75grams; Mawa or unsweetened Khoya- 130gram; Walnut -chopped -2 teaspoon; Saffron- 1 generous pinch; For the sugar syrup -; Sugar-150g; Water - just to immerse the sugar- approximately 130 to140ml; Saffron - about 10 strands; Lemon juice - 1/4 teaspoon- added to prevent crystallization; Other ingredients -; Refined oil - as needed to deep fry the kachori

Ingredients Serving: 4

For the cover-
Maida/ Plain flour -250gram
Ghee- 2 1/2 tablespoons
salt- 1 pinch
Water -as needed to make dough
For the stuffing -
Apples- finely chopped- 75grams
Mawa or unsweetened Khoya- 130gram
Walnut -chopped -2 teaspoon
Saffron- 1 generous pinch
For the sugar syrup -
Sugar-150g
Water - just to immerse the sugar- approximately 130 to140ml
Saffron - about 10 strands
Lemon juice - 1/4 teaspoon- added to prevent crystallization
Other ingredients -
Refined oil - as needed to deep fry the kachori

Instructions

to prepare the dough. Take maida, salt , ghee in a wide bowl.
Add water little by little to form a soft, non sticky dough.
Cover it with a kitchen towel and let it sit for fifteen minutes.
Meanwhile, for the sugar syrup, take the sugar, water, and saffron in a pan and boil till one string consistency . Add lemon juice.
For the stuffing , mix the mawa, chopped apples and walnuts, and saffron in a separate bowl.
Make small balls out of the dough. Flatten each one with your palm.
Take a teaspoon of the apple mawa filling and place it inside and gently fold and seal the edges.
Then gently flatten them to resemble a peda. Set aside.
Heat a heavy bottomed pan with oil. Oil should be medium hot not smoking
Keep the flame in low and deep fry the kachoris. Flip and cook on the other side
Never cook in high heat because the insides wont be cooked.
Kachori needs about 5 minutes to cook, till it reaches a light golden brown shade.
Drain and add it in the sugar syrup.
Coat them with sugar syrup well with a ladle. Take it out after two minutes and keep in a plate.
Repeat for the rest of the batches. The remaining sugar syrup can be drizzled over the kachoris.
Let them sit for about 1 hour till the sugar syrup soaks in
Garnish with nuts and saffron and serve

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