Ingredients for Mawa Kachori
How to make Mawa Kachori
Take flour in a big bowl and add ¼ cup ghee in it. Mix ghee with flour till it gets mixed. Knead a soft dough by adding water little by little. The dough only needs to be bound, not smoothened by kneading.
½ cup of water was used to make this much flour. Cover the dough and keep it aside for 20 minutes so that the dough gets set. Cut cashew nuts into small pieces. Cut almonds into small pieces and chop pistachios finely.
Make Mawa Stuffing
Place the pan on gas. Break the mawa finely and add it to the pan. Light the gas and fry the mawa lightly on medium and low flame while stirring continuously. Ghee has come out from the mawa, its color has also changed and it smells good.
Mawa is roasted and ready. Switch off the gas and take out the mawa and keep it in a plate so that it cools down quickly. When the mawa cools down, add powdered sugar to it. Also add some chopped cashews, almonds and pistachios.
Mix all the ingredients until well combined. Also add ½ teaspoon cardamom powder to the stuffing and mix. Once all the ingredients are mixed well, the stuffing for the Kachoris is ready.
make syrup
Place a big vessel on the gas, add sugar in it, add half a cup of water and cook until the sugar dissolves in water. Stir it occasionally. When the sugar dissolves completely in water, drop 1 to 2 drops of the syrup in a separate bowl and let it cool a little.
After this, check the syrup, if a small string is forming between the finger and thumb then the syrup is ready, turn off the gas. Also add ½ teaspoon cardamom powder and saffron threads in the syrup. Mix them and remove the syrup and keep it on a lattice stand.
make kachori The dough will be set and ready in 20 minutes. Mash the dough a little and prepare small balls from the dough. Also let the ghee heat in the pan on the gas. Take one ball and make it round and with the help of finger and thumb, give it the shape of a bowl.
Keep 1 to 2 teaspoons of stuffing in it. Press the stuffing a little and lift the dough from all sides and close the stuffing. Press it a little with your hands and flatten it.
Expand the Kachori by pressing it with your palm and take care that it does not tear anywhere. Keep the prepared Kachoris in a plate and prepare the remaining Kachoris by filling them in the same manner. After preparing three Kachoris, check whether the ghee is hot or not. Put just a small piece of flour in ghee.
The dough is being cooked. To fry Kachoris, you need lukewarm ghee and the flame should also be low. Put the kachoris in the same amount of hot ghee to fry. Let the kachoris cook on low flame and in the meantime prepare the rest of the kachoris.
As soon as the Kachoris swell and float to the top, turn them over. Fry the kachoris by turning them from both the sides till they become golden brown.
Put the roasted kachoris in the syrup and keep them immersed in the syrup for 2 to 3 minutes.
To serve the Kachoris, arrange them in a plate. Garnish the kachoris with chopped pistachios, almonds and cashews. Crispy Mawa Kachoris full of sweetness are ready to eat. Mawa Kachoris can be eaten by keeping them in the refrigerator for 10 to 12 days.
