Name: RAJASTHANI MAWA KACHORI recipe by Shaheen Ali at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: 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

Ingredients Serving: 5

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

Instructions

How to make dough - Sieve flour in a large bowl and add ghee to it. Mix well with hands till you see crumbles.
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.
Cover the dough with a muslin cloth and keep aside for 10-15 mins.
How to make the mawa filling - Heat 1 tbsp of ghee in a wok. Fry the nuts and raisins and keep aside.
In the same wok, add mawa/ khoya and roast it till brown in color. Do this in low flame else the mawa may burn.
Add grated coconut and sugar and mix well nicely till everything incorporates well.
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.
How to make mawa kachoris - Pinch a lemon sized ball from the dough. Roll it between the palm to make a smooth balls.
Flatten it lightly and place it on a dusted counter. Roll it to make a small puri.
Place the puri on your palm and drop a spoon full of filling in the center.
Gather all the sides of the puri and collect , press it gently and seal the kachori.
Turn the kachori and press in gently on the counter to make a flat disk.
Keep it separate on a plate and similarly make other kachoris.
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.
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
Fry them till golden in color, transfer them on a paper towel so that it soaks all the excess oil.
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.

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