Mawa Kachori is a delectable Indian dessert that originates from Rajasthan. It features a crispy outer shell stuffed with a rich and creamy mixture of mawa (khoya), nuts, and aromatic spices, often served with a drizzle of sugar syrup or rabri (sweetened condensed milk). Here’s a detailed recipe for making Mawa Kachori:
Ingredients:
For the Dough:
- 1 cup all-purpose flour (maida)
- 2 tablespoons ghee (clarified butter)
- Water, as needed to knead the dough
- Pinch of salt
For the Filling:
- 1 cup mawa (khoya), crumbled
- 1/4 cup powdered sugar
- 2 tablespoons chopped nuts (almonds, cashews, pistachios)
- 1/2 teaspoon cardamom powder
- Pinch of saffron strands (optional)
- Oil or ghee for deep frying
For Sugar Syrup (Optional):
- 1 cup sugar
- 1/2 cup water
- Saffron strands (optional)
- Cardamom pods, crushed (optional)
- Few drops of rose water (optional)
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, ghee, and a pinch of salt.
- Gradually add water and knead into a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Prepare the Filling:
- In a pan, heat a teaspoon of ghee and lightly roast the crumbled mawa for a few minutes until it turns golden brown.
- Add powdered sugar, chopped nuts, cardamom powder, and saffron strands (if using). Mix well.
- Cook the mixture for a few more minutes until it thickens slightly.
- Remove from heat and let the filling cool down completely.
- Assemble the Kachori:
- Divide the dough into equal-sized balls.
- Roll out each ball into a small disc, about 3-4 inches in diameter.
- Place a spoonful of the prepared mawa filling in the center of each disc.
- Bring the edges together and seal them tightly, ensuring there are no openings.
- Gently flatten the stuffed dough ball with your palm to form a disc shape.
- Fry the Kachori:
- Heat oil or ghee in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in the stuffed kachoris, a few at a time.
- Fry the kachoris until they turn golden brown and crispy on all sides, turning them occasionally.
- Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.
- Prepare Sugar Syrup (Optional):
- In a saucepan, combine sugar and water.
- Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.
- Add saffron strands and crushed cardamom pods for flavor, if desired.
- Let the syrup simmer for a few minutes until it reaches a slightly thick consistency.
- Remove from heat and stir in a few drops of rose water.
- Serve:
- Drizzle the prepared sugar syrup over the hot fried Mawa Kachoris.
- Optionally, serve with a garnish of chopped nuts or a scoop of rabri (sweetened condensed milk).
- Enjoy the rich and indulgent flavors of Mawa Kachori as a delightful dessert or festive treat!
Mawa Kachori is best enjoyed fresh and warm, with its crispy exterior and creamy filling offering a delightful contrast of textures and flavors.
