Name: DryFruits Mawa Kachori recipe by Divya Jain at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: FOR DOUGH- All purpose flour 100 gm; Oil for moyan 20 gm; SYRUP- Sugar 1/4 cup; Water 2 tbsp; Saffron few strands; Cardamom powder 1/4 tsp; FILLING- Mawa/khoya 100 gm; Almonds 2 tbsp; Cashews 1 tbsp; Chironji 1 tbsp; Pistachio 2 tbsp; GARNISH- almond and pistachio silvers; Dried rose leaves; FRYING- Ghee 2-3 cups

ABOUT DryFruits Mawa Kachori RECIPE

The kachoris will be crispy on top and soft and sticky inside with the crunch of nuts in between. If you have got a sweet tooth you 'll love these!

Ingredients Serving: 4

FOR DOUGH- All purpose flour 100 gm
Oil for moyan 20 gm
SYRUP- Sugar 1/4 cup
Water 2 tbsp
Saffron few strands
Cardamom powder 1/4 tsp
FILLING- Mawa/khoya 100 gm
Almonds 2 tbsp
Cashews 1 tbsp
Chironji 1 tbsp
Pistachio 2 tbsp
GARNISH- almond and pistachio silvers
Dried rose leaves
FRYING- Ghee 2-3 cups

Instructions

MAIDA 100 GM OIL 20 GM MAWA 100 GM SUGAR 1/4 CUP WATER 2 TBSP SAFFRON DRY FRUITS
MIX- 100 GM MAIDA 20 GM OIL. RUB TO MIX NICELY
ADD WATER LITTLE BY LITTLE AND KNEAD TO A SOFT DOUGH
KNEAD FOR FEW MORE MINUTES. COVER AND REST IT FOR HALF AN HOUR
CHOP NUTS FOR FILLING.
COOK 100 GM MAWA OVER LOW FLAME.
ADD IN CHOPPED NUTS.
COOK FOR LITTLE MORE TIME.
SUGAR SYRUP- 1/4 CUP SUGAR 2 TBSP WATER FEW SAFFRON STRANDS 1/4 TSP CARDAMOM POWDER
BOIL TILL SUGAR DISSOLVES COMPLETELY.
DIVIDE DOUGH IN 4 EQUAL PARTS.
ROLL LITTLE BIT AND FILL THE STUFFING
GENTLY SEAL THE EDGES.
FRY KACHORIS OVER LOW FLAME.
ONCE IT'S GOLDEN BROWN COLOUR, TAKE OUT ON ABSORBENT PAPER.
MAKE HOLE IN CENTRE. FILL SUGAR SYRUP INSIDE.
GARNISH WITH CHOPPED NUTS AND DRIED ROSE PETALS.

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