Name: Rajasthani Mawa Kachori
Cuisine: Indian

Rajasthani Mawa Kachori

Nisha Madhulika |
11,893 times read

Rajasthani mawa is a special recipe which can be made for any festival or the occasion.

Ingredients for the mawa kachori

Refined flour- 2 cups (250 gms)
Mawa- 1 cup (200 gms)
Sugar- 1 cup (250 gms)
Sugar powder- ½ cup (75 gms)
Almonds- 2 tbsp
Cashew nuts- 2 tbsp
Pistachios- 1 tbsp
Green cardamom- 1 tsp
Saffron- 15-20 threads
Ghee- ¼ cup (50 ml)
Ghee- for frying

How to make Rajasthani Mawa Kachori

Take the refined flour in a bowl and add the ¼th cup of ghee in it. Mix both the ingredients properly. Prepare the soft dough by adding water in the intervals while kneading. Do not mash and make the dough smooth, just bind the dough. ½ cup of water is utilized to prepare this amount of the dough. Cover and keep the dough aside to set for the 20 minutes.

Chop the dry fruits like almonds, pistachios and cashews in smaller sized pieces.

For the mawa stuffing

Put the wok on the gas and add mawa in it while breaking it into pieces. Roast the mawa on the medium flame and stir it continuously. The ghee is separating from the mawa, it is also changing its color and its fragrance is also soothing. Switch off the flame and place the mawa in the plate.

Add the sugar powder in mawa once it cools down and chopped dry fruits also. Mix all the ingredients properly and add 1 tsp cinnamon powder in the stuffing. The stuffing is prepared for the mawa kachori.

For the sugar syrup

Add the 1 cup of sugar and the ½ cup of water in a vessel and cook them until the sugar dissolves in the water. Stir the sugar syrup in between the cooking. Take 1-2 drops of sugar syrup in a bowl when the sugar totally dissolves in the water and leave it to cool down. Check the consistency of the sugar syrup by keeping it between your fingers and noticing if there is one thread forming in it or not. If the sugar syrup has the consistency of one thread then, it is prepared. Add ½ tsp of cinnamon powder in the sugar syrup.

For the kachori

After the 20 minutes the dough is prepared, just knead the dough slightly and divide the dough in small pieces. On the other hand preheat the ghee in the wok Expand the one piece of the dough using your fingers and thumb. Give it the shape of a bowl and add 1-2 tbsp of stuffing in it. Seal the stuffing by pressing the dough from all the edges and flatten it by pressing it between your palms.

Expand the kachoris by pressing it with your palms and be careful regarding the fact that it won’t burst from anywhere. Place the prepared kachoris in a plate and after preparing the 3 kachoris, check the temperature of ghee by adding a piece of dough in it. When the dough starts floating on the surface of the ghee. To fry the kachoris moderately heated ghee is required and flame should be on low. Add the kachoris in the heated ghee to fry. Leave the kachoris for frying on low flame and in the meantime prepare the remaining kachoris for frying.

Flip the kachoris once they rise above and starts floating. Fry the kachoris from both the sides until they are golden brown in colour.

Remove the fried kachoris on the plate and while removing stop the ladle on the corner of the wok so that remaining ghee moves back into the wok. Fry the all the kachoris by the same way.

Dip the fried kachoris in the sugar syrup for 2-3 minutes. Dip all the kachoris in the sugar syrup after the intervals.

Remove the dipped kachoris on a plate and it takes almost 11-12 minutes to fry the one round of the kachoris. Out of the prepared dough, you can make 12 kachoris.

Place the kachoris on a plate to serve them. Garnish the kachoris with the dry fruits. Tasty and delicious mawa kachoris are ready and you can store them in the fridge for 10-12 days and consume them.

Suggestions

Prepare the soft dough for the kachoris.
Finely chop the dry fruits otherwise they’ll tear the mawa kachori
Seal the mawa kachoris properly
While frying makes sure that mawa kachori does not burst otherwise the mawa will move into the ghee and spoil it.
You can increase, decrease or remove the dry fruits according to your choice.
Do not mix the sugar in the hot mawa otherwise, mawa and sugar both will melt and will result into thinner mawa.
Increase the flame if kachoris take the longer time to fry.
You can decide the size of the kachoris according to your choice.
You can flatten the kachoris using rolling-pin also.
You can utilise the remaining stuffing to prepare the gujiyas and sweet paranthas.

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