Maave Ki Kachori
Thick crust fried pastry filled with Khoya and nuts, dipped in sugar syrup
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Roll out one of the dough balls. Add a portion of the khoya mixture. Close the dough by pinching at all corners.
  4. Flatten it out a little with your hands giving it a shape of Kachori.
  5. 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.
  6. Gently tap the kachori lightly to make it blow up a little.
  7. Once fried from both sides, drain it on a paper towel.
  8. 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.
  9. 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.
Recipe Notes
  • 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.