Rajasthani Mawe ki kachori | How to make Rajasthani Mawe ki kachori

By Sukanya Ghosh  |  28th Oct 2016  |  
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  • Rajasthani Mawe ki kachori, How to make Rajasthani Mawe ki kachori
Rajasthani Mawe ki kachoriby Sukanya Ghosh
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About Rajasthani Mawe ki kachori Recipe

Mawe ki kachori or kachori stuffed with mawa or milk solids are a delicacy from Rajasthan, these are sweet kachoris which are deep fried and later dunked in sugar syrup.

Rajasthani Mawe ki kachori is one dish which makes its accompaniments tastier. With the right mix of flavours, Rajasthani Mawe ki kachori has always been everyone's favourite. This recipe by Sukanya Ghosh is the perfect one to try at home for your family. The Rajasthani Mawe ki kachori recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rajasthani Mawe ki kachori is 30 minutes and the time taken for cooking is 40 minutes. This is recipe of Rajasthani Mawe ki kachori is perfect to serve 6 people. Rajasthani Mawe ki kachori is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rajasthani Mawe ki kachori. So do try it next time and share your experience of cooking Rajasthani Mawe ki kachori by commenting on this page below!

Rajasthani Mawe ki kachori

Ingredients to make Rajasthani Mawe ki kachori

  • For kachori: all purpose flour : 2 cups
  • Ghee / clarified butter : 3 tbsp (at room temperature)
  • salt to taste
  • Warm water : ⅓ cup or more.
  • For filling mawa / khova : ½ cup
  • Dried nuts (sliced almonds and pistachios) : ¾ cup
  • sugar : ½ cup
  • For syrup : sugar : 1 cup
  • water : 1 cup
  • cardamoms : 1 or 2
  • saffron : few strands

How to make Rajasthani Mawe ki kachori

  1. Prepare the dough for kachori: In a bowl, add the flour, salt and ghee, mix it well till it forms beads. Now, add the warm water very slowly and little at a time, and knead it well.
  2. The dough should be soft and pliable. Cover the dough with a kitchen towel and let it stand for at least 30 minutes. In the meanwhile, prepare the mawa filling and syrup or chashni.
  3. Prepare the filling : Heat a non-stick pan slightly and add the mawa till it gets a beautiful golden brown hues. Add the sugar and mix it fast. Add the dried nuts, mix them well.
  4. Prepare the syrup : In a saucepan, add the water followed by sugar and keep it in a medium heat for few minutes till the water starts boiling.
  5. Increase the heat, add the cardamom pods and keep stirring, till you find the syrup to be one string consistency. Dip a teaspoon into it and if it coats the back of the spoon, syrup is ready.
  6. You can add few strands of saffron in it, though it is optional.
  7. Making the mawa kachori : Pinch a plum size balls from the dough and make small rounds. You can make 12 small size kachoris or 8 medium size kachoris out of it.
  8. Roll out the ball into a thin round disc, stuff a teaspoon of mawa-nut mixture in the center, pull the edges closely to cover the filling and then keep it in between your palm and flatten them slightly, so that mixture will spread evenly.
  9. If you want to crimp the edges of kachori, then wet the edges and then crimp with your fingers. Crimp will hold better this way
  10. Make some 10 -12 kachoris, filled with mawa and crimped at the edges, keep them for 10-15 minutes before deep frying them in hot oil
  11. The oil for deep frying, should not be too hot, when dipped, kachoris should sizzle and come to the surface slowly.
  12. Drain the mawa kachoris in kitchen towel before dipping them in syrup for 2 minutes.

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