RAJASTHANI MAWA KACHORI | How to make RAJASTHANI MAWA KACHORI

By Shaheen Ali  |  13th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • RAJASTHANI MAWA KACHORI, How to make RAJASTHANI MAWA KACHORI
RAJASTHANI MAWA KACHORIby Shaheen Ali
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

634

2





Video for key ingredients

  • How to make Khoya

About RAJASTHANI MAWA KACHORI

Mawa / Khoya is combined with milk solids, grated coconut, lots of dry fruits and nuts along with sugar. This makes a thick filling inside a flattened disk made with flour and then deep fried in low flames. Later dipped in sugar syrup and served during the festivals.

RAJASTHANI MAWA KACHORI is delicious and authentic dish. RAJASTHANI MAWA KACHORI by Shaheen Ali is a great option when you want something interesting to eat at home. Restaurant style RAJASTHANI MAWA KACHORI is liked by most people . The preparation time of this recipe is 30 minutes and it takes 20 minutes to cook it properly. RAJASTHANI MAWA KACHORI is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect RAJASTHANI MAWA KACHORI. RAJASTHANI MAWA KACHORI is an amazing dish which is perfectly appropriate for any occasion. RAJASTHANI MAWA KACHORI is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style RAJASTHANI MAWA KACHORI at your home.

RAJASTHANI MAWA KACHORI

Ingredients to make RAJASTHANI MAWA KACHORI

  • All purpose flour - 400 gms
  • Ghee - 2 1/2 tbsp
  • Luke warm water - 1 cup for kneading
  • For filling :
  • Khoya / Mawa - 250gms
  • Coconut - 1 cup grated
  • Cardamom powder - 1/2 tsp
  • Suji / Rawa - 1/3 cup (optional)
  • Raisins - 1/2 cup Sugar - 3/4 cup ( as needed)
  • Cashews - 1/2 cup chopped
  • Chirongi - 2 tbsp
  • Almonds - 1/3 cup chopped
  • Sugar - 3/4 cup ( as needed)
  • Oil - for deep frying
  • For syrup : (this stage is optional)
  • Water - 2 cups
  • Sugar - 1 1//2 cups

How to make RAJASTHANI MAWA KACHORI

  1. How to make dough - Sieve flour in a large bowl and add ghee to it. Mix well with hands till you see crumbles.
  2. Add luke warm water gradually and knead to make a firm dough. Make sure the dough should be tight. Soft and supple dough won't work for the kachoris.
  3. Cover the dough with a muslin cloth and keep aside for 10-15 mins.
  4. How to make the mawa filling - Heat 1 tbsp of ghee in a wok. Fry the nuts and raisins and keep aside.
  5. In the same wok, add mawa/ khoya and roast it till brown in color. Do this in low flame else the mawa may burn.
  6. Add grated coconut and sugar and mix well nicely till everything incorporates well.
  7. Now add in the fried nuts and raisins and give a quick mix and turn off the gas. Keep aside and cool in room temperature.
  8. How to make mawa kachoris - Pinch a lemon sized ball from the dough. Roll it between the palm to make a smooth balls.
  9. Flatten it lightly and place it on a dusted counter. Roll it to make a small puri.
  10. Place the puri on your palm and drop a spoon full of filling in the center.
  11. Gather all the sides of the puri and collect , press it gently and seal the kachori.
  12. Turn the kachori and press in gently on the counter to make a flat disk.
  13. Keep it separate on a plate and similarly make other kachoris.
  14. How to fry kachoris - Heat sufficient oil in a wok. Once the oil is hot, drop in a small piece of dough in it,if it immediately rises up that means the oil is ready.
  15. Carefully slide in one kachori and fry it from both sides in low flames. This step is very important because if you fry in high flames, the kachori will turn brown quickly but the dough will be left raw from inside. Hence always fry the kac
  16. Fry them till golden in color, transfer them on a paper towel so that it soaks all the excess oil.
  17. Once the kachoris are completely cool, store them in an air tight jar and consume them within a week. If you want to store them long, then keep them in fridge and take it out to come to normal temp later before serving.

My Tip:

You can also prepare a sugar syrup of one string consistency and dip the kachoris in it for a while, take them out and allow them to cool. Later garnish it with chopped nuts and edible silver leaf.

Reviews for RAJASTHANI MAWA KACHORI (2)

gayathri muthukumara year ago

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Shaheen Ali2 years ago

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