Mawae Ki Kachori Recipe

Nirav Sp. Kachori 255g 

Ingredients:

1 cup plain flour (maida)
Khoya (mawa), 1/2 cup
a pinch of salt
ghee or oil for deep frying
For filling
Almond, silvered, 1 Tbsp grated


Pista (pistachios), 1 Tbsp pigratedces


Cardamom, freshly powdered, 1 tsp
Cinnamon (Dalchini), powdered, 1/2 tspn [See <"/hindinames-spices-pictures.html">Cinnamon dalchini picture]
a few saffron strands
1 cup sugar
1 cup water for syrup
Preparation

Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead into a firm dough using enough water. Use enopugh water and knead well for about 5 minutes to make a firm dough. Divide the dough into 10 equal balls and keep aside by coverfing with a damp muslin cloth for 15 minutes.
Procedure for Filling: Combine all the ingredients of filling and mix well.
Procedure for Kachori:
Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of filling stuff at its center. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside. Press this ball with your palm gently. Repeat with other balls.



Filled Mawa Kachori             Mawa Kachori   
Bake or deep fry all the balls and keep aside to cool.
Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup water.
Make a hole of size 1 cm at the top center of each kachori and pour approximately 2 tsp of the chasni into it. Pour some chasni outside on the kachori also.