Rajasthani Mawe ki kachori

Prepare the dough for kachori: In a bowl, add the flour, salt and ghee, mix it well till it forms beads. Now, add the warm water very slowly and little at a time, and knead it well.

The dough should be soft and pliable. Cover the dough with a kitchen towel and let it stand for at least 30 minutes. In the meanwhile, prepare the mawa filling and syrup or chashni.

Prepare the filling : Heat a non-stick pan slightly and add the mawa till it gets a beautiful golden brown hues. Add the sugar and mix it fast. Add the dried nuts, mix them well.

Prepare the syrup : In a saucepan, add the water followed by sugar and keep it in a medium heat for few minutes till the water starts boiling.

Increase the heat, add the cardamom pods and keep stirring, till you find the syrup to be one string consistency. Dip a teaspoon into it and if it coats the back of the spoon, syrup is ready.

You can add few strands of saffron in it, though it is optional.

Making the mawa kachori : Pinch a plum size balls from the dough and make small rounds. You can make 12 small size kachoris or 8 medium size kachoris out of it.

Roll out the ball into a thin round disc, stuff a teaspoon of mawa-nut mixture in the center, pull the edges closely to cover the filling and then keep it in between your palm and flatten them slightly, so that mixture will spread evenly.

If you want to crimp the edges of kachori, then wet the edges and then crimp with your fingers. Crimp will hold better this way

Make some 10 -12 kachoris, filled with mawa and crimped at the edges, keep them for 10-15 minutes before deep frying them in hot oil

The oil for deep frying, should not be too hot, when dipped, kachoris should sizzle and come to the surface slowly.

Drain the mawa kachoris in kitchen towel before dipping them in syrup for 2 minutes.