Mewa Mawa Kachori is a scrumptious exotic dessert from the state of Rajasthan. This Mewa mawa ki kachori is a famous Rajasthani sweet, also known as jodhpuri mawe ki kachori. This kachori has a sweet filling made of chopped dry fruits and khoya, aka mawa, flavoured with cardamom powder and nutmeg powder. This deep-fried sweet pastry filled with an aromatic mixture of mawa and nuts, doused in a fragrant sugar syrup, is a great festive dessert. It has a crispy and flaky sweet crust from the outside and a perfectly balanced sweet mawa dry fruit mixture filling inside.Kachori is a fried, flat, crisp pastry which is usually made into a savoury or spicy snack. Traditionally, It is a deep-fried round flattened ball made of all-purpose flour, aka maida, stuffed with delicious hearty fillings. There are many varieties of kachori, savoury as well as sweet versions. Like dal kachori, pyaz ki kachori, urad dal ki kachori, mewa kachor etc.Among various Rajasthani khasta kachori recipes, this mewa mawa kachori recipe is the most unique and fascinating. These types of recipes are often kept for special occasions and made during Indian festivals or special occasions. The filling and choice of nuts are purely optional. You can use cashews, almonds, grated coconut, pistachios, etc. This kachori has a long shelf life; you can make it beforehand and serve it later.
Utensil and Tools
- Philips Induction Cook Top
- 2 Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Prestige Saucepan Pan
- Vinod Platinum Triply Stainless Steel Kadai
- Silicon Spatula
Ingredients
Kachori dough
- 2 cup Maida (All-purpose flour)
- ¼ cup Ghee (clarified butter)
- ⅓ cup Water
Filling
- 1 cup Mawa or Khoya
- ⅓ cup Powdered Sugar
- 2 tbsp Desiccated Coconut
- 2 tbsp Almonds
- 2 tbsp Cashew Nuts
- ½ tsp Cardamom Powder
- ¼ tsp Nutmeg powder
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- ½ tsp Cardamom Powder
- 15-20 thread Saffron
- Ghee or Oil For frying
- 1 tbsp Pistachios, Finely chopped for garnishing
- 2 Silver Leaf (optional) for garnishing
Video
Instructions
For Kachori Dough
- Add flour and ghee to a big mixing bowl. Rub the mixture gently with your fingers until the ghee combines well with the flour.
- The flour mixture will look like a breadcrumb and hold shape once you press and hold it between your fingers.
- Add water and knead into a soft, smooth dough. Cover and set aside.
For Mewa Mawa Filling
- Heat a pan on low flame and mawa. Stir it well and cook it on a low flame until it leaves the pan's sides and the ghee starts releasing from the sides.
- Keep stirring; do not leave it unattended. Turn off the flame once it forms like a dough and turns greasy.
- Add almonds and cashews to a grinder and pulse it for a few seconds. Grind it to a coarse powder.
- Add ground nuts powder, desiccated coconut, cardamom powder, and nutmeg powder to the mawa and mix it well.
- Transfer the cooled mawa mixture to a mixing bowl and add powdered sugar. Mix well until everything combines well. Keep it aside.
For Sugar Syrup
- Add sugar and water in a saucepan. Let it come to a boil, and turn the flame to medium. Boil the syrup until it reaches the 1-string consistency.
- Add saffron water and cardamom powder and mix it well. Boil the syrup until it reaches the one-string consistency.
- To check the sugar syrup consistency, Touch the syrup carefully with your finger, and then touch your thumb and finger together and softly pull it apart. If it forms 1 thread, then your sugar syrup is ready.
- Turn off the flame and set it aside.
For Kachori
- Remove the cover and knead the dough again. Divide the dough into equal parts.
- Take one dough ball, roll it, and shape it into a flat disc by gently spreading it with your fingers. You can use a rolling pin also to make a flat disc.
- Place about 1 to 1 ½ tablespoons of prepared mawa filling in the centre. Bring the edges of the dough together in the centre.
- Seal tightly, remove the excess dough and flatten to make discs. Gently press the kachori with your palm and spread it evenly.
- You can use a rolling pin to make kachori. Roll gently and make a 3-inch round disc. Make remaining kachoris the same way.
- Heat ghee or oil in a heavy-base kadhai over medium heat. Once the ghee is medium hot, drop the kachoris carefully into the kadhai. Do not overcrowd the kadhai.
- Flip them gently. Fry them on a medium heat until it changes colour to light golden brown from both sides.
- Transfer fried kachoris to a tissue paper-lined plate to remove the excess oil. Let them cool completely.
- Drop the cooled kachori in the warm sugar syrup and let it soak the syrup for a couple of minutes.
- Place them out on a serving plate. Drizzle some sugar syrup on the kachoris; garnish them with chopped nuts, rose petals, and edible silver leaf or vark.
- Delicious Mewa Mawa kachoris are ready to serve.
Nutrition
Calories: 224kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 13mgSodium: 42mgPotassium: 45mgFiber: 1gSugar: 11gVitamin A: 68IUVitamin C: 0.3mgCalcium: 108mgIron: 1mg
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