MAWA KACHORI / RAJASTHANI MAWA KACHORI

INGREDIENTS

For Mawa Kachori

For Dough:
2 cups Maida (wheat flour)
2-3 tbsp ghee or oil
chilled water for making soft dough



For Filling:
1/2 cup khoya / Mawa
3 tbsp powdered sugar (adjust according to the taste)
1 tbsp coconut powder (optional)
1 tbsp crushed chironji (optional)
1/2 tsp of cardamom powder
handful finely chopped or crushed nuts of choice



For Sugar Syrup
1 cup sugar
1/2 water
1/2 tsp cardamom powder
1 tsp kewara water (optional)

For Instant Khoya / Mawa
1 1/2 cup milk powder
1 cup milk (preferably full cream milk)
 2 tbsp ghee

oil for frying kachori


METHOD
For Instant Khoya
Mix together all the ingredients and whisk well making sure no lumps are formed. Transfer in ONLY non-stick pan and cook on low flame, stirring continuously. After 1 minute you will see it is becoming thick. After another 1 minute you will have combined and non-sticky dough.


As soon as dough start leaving the sides of pan and combine, switch off the flame. Let it cool down completely before using.

For Mawa Kachori:
For dough:

Mix together flour and ghee, rub flour and ghee  with fingertips to get crumbly texture. Now add cold water and make smooth dough, I used nearly 1/2 to 3/4 cup water. Cover the dough with wet kitchen cloth and keep aside for 15 minutes. While dough is resting, make filling and keep oil on low flame for frying.

For Sugar Syrup:
Boil sugar, water and cardamom powder(or crushed cardamom) till sugar dissolves completely. Turn off the gas, add kewra water and keep aside.


For Filling:
Mix together mawa, powdered sugar, cardamom powder and finely chopped or crushed nuts (I used almonds, cashew-nuts and pistachios). If mawa becomes too dry sprinkle some water nearly 1 tsp to bind the filling.

After 15 -20 minutes, knead the dough for 5 minutes for bubble free kachoris.


Divide dough in 10 equal parts. Roll it and put filling, apply water on the edges and close it from all the ends to make ball. Roll the ball with rolling pin to flatten it.

Deep fry in medium hot oil on low flame and fry till it becomes brown. This takes around 5-10 minutes. Don't fry on high flame or it will remain raw from inside.

Dip in sugar syrup properly, drip out the excessive syrup, keep aside and sprinkle crushed nuts immediately.


 NOTES:
1. I always prefer homemade khoya, you can use market made if desired.

2. Don't over add the filling otherwise it might come out.

3. When you roll the ball make sure to flatten it from the edges rather than from the center. 

4. Oil should be medium hot, not very hot or cold. Deep fry ONLY on low flame else it will remain raw from inside, fry for about 10 minutes on low flame in medium hot oil.

Pictorial: 
For Mawa / Khoya:

1. Take milk powder in microwave safe bowl.

2. Mix ghee.

3. Add milk to make smooth and thick consistency batter.

4. Like this.













5. Cook on low flame in non-stick pan.

6. Let this come down to room temperature.


For Dough:

1. Add ghee in flour.

2. Rub it with your fingertips till it becomes crumble. Add chilled water and knead soft dough. Cover it with wet kitchen cloth and keep aside.

3. After 15 minutes.



4. By the time dough is resting prepare filling and sugar syrup.



5. Mix all the ingredients of filling. Keep aside.





6. Make sugar syrup by adding sugar and water. Boil it till sugar dissolves completely.

7. After 15-20 minutes, knead Dough again for 5 minutes.  Divide dough into 6 parts.

8. Take one part and roll it

9. Keep filling.

10. Seal the edges.

11. Roll it flat with rolling pin, make sure not to make it thin.

12. Deep fry on low flame.

13. Once it's brown take out on absorbent paper.

14. Dip in sugar syrup.

15. Garnish with chopped nuts.

16. After taking out from sugar syrup immediately sprinkle chopped or crushed nuts.