Mawa Kachori
Indian is a melting pot of tradition and culture. Every state in India has its own unique cuisine and dishes, that’s the beauty of it. Some cities or states are especially synonymous with a particular kind of food. Like Nagpur is famous for oranges, Hyderabad is well-known for its signature biryani dish; Kashmir is popular for its apples, and so on. Likewise, Mawa Kachori is a lip-smacking snack and the pride of the city of Jodhpur in Rajasthan. Even though kachoris are deep-fried savoury snacks, Mawa Kachori boasts of a different kind of filling-a sweet one. I have prepared the filling using finely chopped nuts and dried milk (mawa/khoya). Mawa has that rich, dairy flavour and upgrades the dish to the next level. All these elements combined together when heated in clarified butter (ghee) provide a nice crunchiness. For the kachori dough, all-purpose flour (maida) and vegetable oil (dalda). Adding hot vegetable oil at the earliest stage ensures a crispy skin. The dough formed should be firm, but easy to work with. It is important to stuff the filling carefully, sealing it inside by gently pressing the dough at its edges with water. These stuffed kachoris are then deep-fried in a pan. The soaking syrup has been prepared by combining sugar (cheeni), water and saffron (kesar). It should have a thick, one-thread consistency. Some of this syrup is poured inside the kachori, while some of it is used to drench the snack from outside. These Mawa Kachoris are an absolute delight to having during the Holi festival.
You may also like the recipes of traditional Indian desserts like Jalebi, Gulab Jamun, Malpua.
How to make Mawa Kachori
Ingredients |
|
| All purpose flour (maida) | 1 cup |
| Vegetable Oil (dalda) | 2 table spoon |
| Salt (namak) | a pinch |
| Vegetable Oil | for deep frying |
For Filling |
|
| Almond (badam) finely sliced | 1 table spoon |
| Pista (pistachios) finely sliced | 1 table spoon |
| Cardamom (elaichi) powder | 1 tea spoon |
| Dried milk (mawa/ khoya) | ½ cup |
| Clarified butter (ghee) | 1 table spoon |
For Syrup |
|
| Sugar (chini) | 1 cup |
| Water for syrup | ¾ cup |
| Saffron (kesar) | few strands |
Method
For Filling
- 1. Fry dried milk (mawa) in a pan till it becomes brown. Let it cool completely.
- 2. Combine almond, pistachios, cardamom powder in mawa. Add the clarified butter and mix it well and keep it aside.
For Kachori
- 1. Take plain flour and add a pinch of salt and 2 table spoon of hot vegetable oil. (Use of dalda at this stage makes the “ Kachori” very crisp).
- 2. Immediately add cold water and knead into firm dough. Keep the dough aside for 15 minutes, covering it with damp cloth.
- 3. Divide the dough into 10 equal balls.
- 4. Roll one ball to a size of about 3 inch diameter roti.
- 5. Place 2 tea spoon of filling stuff at its center.
- 6. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside.
- 7. Press this ball with your palm gently. Repeat with other balls.
- 8. Heat enough oil in a pan and deep fry all the “Kachoris” and keep aside to cool.
For Syrup:
- 1. Dissolve 1 cup sugar in ¾ cup of water.
- 2. Simmer the mixture on low flame till the syrup becomes thick. (Make the syrup of 1 thread).
How to proceed
- 1. Make a hole of size 1 cm at the top center of each kachori and pour approximately 2 tea spoon of the syrup into it. Pour some syrup outside on the kachori also and serve.
tip
- For making it crispy, fry it on low temperature. This may take little more time for cooking, but the dessert will be crisper.
- Recipe Type : Desserts, Desserts, Indian sweets, Rajasthan, Regional
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