Jodhpur, my beautiful hometown and land of sweetness and colorful people. One of the most popular sweet is Maave ki Kachori. The crunchy outer crust and slightly sweet inside dipped in the sugar syrup.
For Mr. Parveez it was love at first sight or love at first bite. He enjoyed it so much that every Jodhpur visit, Maave Ki Kachori was a must and if we had any one coming over, we would ask them to get it for us, which I would fry again and pour some warm sugar syrup on it ans serve. As much as we would appreciate the pain people would go through to bring/send these awesome sweets to us, but the only problem was that staying without refrigeration for so long would spoil the taste a little and we wouldn’t be able to enjoy more that 25%. So, with time, we had to give up on that.
The best Maava Kachori according the polls is made by Raawat sweet store and I once happened to have a few guests over , out of which one has been to Jodhpur and has tried maava Kachori from that sweet store. I was truly honored when the guest told me that mine would win if there was a competition. Its always great to receive compliments from my boys and as much as I know that they are honest when it comes to food, I still believe they appreciate my efforts at times and never complain if the dish hasn’t come out great.
And then finally one day I decided to try my own. Before I write the whole recipe, let me tell you this…I have never eaten or tried Maave Ki Kachori. I am just few of those “weirdos” who do not enjoy sweets made with sugar syrup and therefore when the thought came to my mind, it was actually an arrow in the dark. What I knew was that the filling has Khoya and nuts and slight taste of some spices. The biggest blessing is to have a husband who has amazing taste buds and therefore, it was easy to have him try the filling before I finalize it.
The first attempt had too much spice and it was hard to taste the khoya and sweetness. The second try had too little spice. The third one was perfect since I understood how and what to do. The khoya needs to have a little bit of clove but suggest that they shouldn’t be powdered and they should be mixed as is in the pan while cooking khoya and should be taken out leaving the flavor. Besides, cloves, its cardamom powder, cinnamon powder and Nutmeg powder.
When you start cooking the Khoya would melt in the pan and that’s good since it makes it easier to blend it with flavor of spices, and when it cools down, it automatically solidifies again. Sugar should be mixed only once its taken off the pan.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
people
|
- 2.5 cups All purpose Flour Maida
- 2 + 2 tsp Ghee Opt for oil if you want, 2 tsp for dough + 2 tsp to roast khoya
- 1/4 tsp Salt
- 1 cup Cold water More or less according to your need for the dough
- 2 cups Khoya grated
- 1/2 cup Milk powder
- 1/2 + 1/2 tsp cardamom powder 1/2 for Khoya filling + 1/2 for Syrup
- 1/4 tsp Cinnamon powder
- 1/8 tsp Nutmeg powder
- 3 No. cloves
- 2 cups Sugar For the syrup, More or less according to your taste
- 1.5 cups Water for the syrup
- 1/4 tsp saffron strands
- 1/4 tsp Orange food color optional
- 2 tsp Kewra water screwpine water
- 1/4 cup white sugar For Khoya filling, More or less according to your taste
- 4 cups Vegetable oil For frying.
- 1/2 cup Almonds Crushed, for the filling
- 1/2 cup Almonds + Pistachios mixed nuts, for garnishing, optional
- 3 No. silver leaf For Garnishing, optional
Ingredients
|
Rate this recipe!
|
- Make a dough by combing All Purpose flour, salt, ghee and cold water. Cover and keep aside for 30 minutes. After 30 minutes, divide the dough into 6 equal parts.
- For the khoya filling, add ghee to a pan followed by the cloves, saute for 1 minute. Add the grated khoya, Milk powder, cinnamon powder, cardamom powder and Nutmeg powder. Cook slowly till everything turns light brown. Add the kewra water and cook for another 2-3 minutes. Take it off the flame and add sugar. Mix well.
- Roll out one of the dough balls. Add a portion of the khoya mixture. Close the dough by pinching at all corners.
- Flatten it out a little with your hands giving it a shape of Kachori.
- Heat the oil in a pan and slide the kachoris carefully. The Oil should not be too hot or the kachoris will burn, leaving the inside raw.
- Gently tap the kachori lightly to make it blow up a little.
- Once fried from both sides, drain it on a paper towel.
- Make sugar syrup combining sugar, water, cardamom powder, orange food color and saffron. The syrup should be warm when you add the kachori. Dip both sides for 30 seconds each and lay on a serving plate.
- Make a little hole on top of the kachori, in the middle and add a little more sugar syrup. Decorate with silver leaf. Garnish with crushed Almonds and pistachios. Serve warm.
- If your sugar granules are big, grind before adding it to the Khoya.
- When making for a large crowd, half fry the kahoris a day before and refrigerate. Before serving, the next day, re fry them and add warm sugar syrup.