Mawa ki Kachori

Mawa ki kachori

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Kachori is a spicy snack popular in India, Pakistan and other parts of South Asia. Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states, it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow mung dal or urad dal, besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. In Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another popular form of Kachori in Jodhpur, Rajasthan is the Mawa Kachori invented by Late Rawat Mal Ji Deora. It is a sweet dish dipped in sugar syrup.

Let’s see how this desert is made in some simple steps-

Ingredients:

  • Flour- 1 cup
  • Semolina- 1 t.
  • Sugar- ½ cup
  • Mawa/ Kyoya- 100 grams
  • Castor sugar- 100 grams
  • Chopped dry fruits- 1 tbsp.
  • Milk- 1 ½ cup
  • Cream- ½ cup
  • Coconut desiccated- 1 tbsp.
  • Cardamom powder- ½ t.
  • Saffron- 3-4
  • Oil (for deep frying)
  • Chopped pistachio (for garnishing)

Instructions:

  1. Take flour in a bowl. Add semolina and cream to it and then knead it with the help of milk to make the dough.
  2. Meanwhile, prepare its stuffing. Take mawa/ kyoya in a pan and heat it. Keep stirring till it turns golden brown. Then remove it from the flame and add chopped dry fruits, desiccated coconut, and castor sugar. Mix all the items and mash them together to make the stuffing.
  3. Now, make small balls out of the dough made in step (i). Roll the balls in a diameter of 2-3 inches. Fill the stuffing in the middle, make its ball again and roll it back again in a diameter of 3-4 inches.
  4. Deep fry the kachoris in oil.
  5. Now, prepare the sugary syrup. To prepare the sugary syrup, dissolve ½ cup sugar in ½ cup of water and heat it. Add cardamom powder and saffron to the syrup to give it a nice color and flavor.
  6. Now, immerse the fried kachoris in the sugary syrup and take them out after 1-2 minutes.

Garnish the kachoris with chopped pistachio and serve them hot.

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