Rajwadi Mawa Kachori

In a mixing bowl, rub the melted ghee into the all-purpose flour until it resembles breadcrumbs and holds shape when pressed. Gradually add chilled water to knead a semi-stiff dough. Cover with a damp cloth and rest for 20 minutes.

20 min

To make the stuffing: In a pan on low heat, dry roast the crumbled khoya for 3-4 minutes until it slightly changes color and smells nutty. Let it cool completely. Mix in powdered sugar, chopped mixed nuts, and the designated portion of cardamom powder.

3–4 min

To make the syrup: Boil the measured sugar and water for the syrup. Add saffron and remaining cardamom powder. Boil until you get a one-string consistency sticky syrup. Keep it warm.

Pinch lemon-sized balls from the dough. Flatten each into a 3-inch disc. Place a spoonful of the sweet khoya stuffing in the center.

Bring the edges together, seal tightly, and gently press to flatten into a small kachori shape. Ensure there are no cracks.

Heat ghee in a deep kadhai on low flame. The ghee should be warm, not hot. Drop the kachoris in and fry patiently for 12-15 minutes on very low heat until golden, crisp and flaky.

12–15 min

Remove the fried kachoris, drain excess ghee, and immediately dip them into the warm sugar syrup for 2 minutes on each side.

2 min

Place on a wire rack to let excess syrup drip off. Garnish with a pinch of saffron and chopped pistachios.