Jodhpur's famous Mawa Kachori: Whenever we hear the name of Kachori, the first picture that comes to mind is spicy and spicy potato, onion or lentil Kachori. But the famous Mawa Kachori of Jodhpur, Rajasthan is completely different from all these. This is not a salty or spicy dish, but a special Rajasthani sweet full of taste and sweetness. Its crispy outer layer, delicious mixture of mawa and dry fruits inside and the syrup coated on top make it very special. So in this festive season, try this special Kachori and see, all the guests will not get tired of praising it. So let's know its recipe.
Material
for flour
Fine flour- 2 cups
Ghee- 4 tbsp
water as per need
Salt- a pinch
for stuffing
Mawa- 200 grams
Almond- 2 tbsp finely chopped
Cashew- 2 tbsp finely chopped
Raisin- 1 tablespoon
Cardamom- half teaspoon powder
Sugar- three to four tablespoons ground
for syrup
Sugar- 1 cup
Water- half cup
Saffron threads-4-5
few drops lemon juice
Ghee or refined oil as required for frying
Method
1- First of all, take flour in a big vessel. Add ghee and a pinch of salt to it and mix well. Now add water little by little and knead a hard but smooth dough. Cover it and keep it for about 20 minutes.
2- Put mawa in a pan and fry it lightly on low flame. When the mawa starts turning light golden, turn off the gas. Let it cool. Now add chopped almonds, cashews, raisins, cardamom powder and powdered sugar to it.
3- Make small balls of the kneaded dough. Roll each ball lightly and place the prepared mawa stuffing in the middle. Close the edges well and give it the shape of a round kachori. Take care that the filling does not come out from anywhere.
4- Heat ghee or oil in a pan. Now fry the prepared kachoris on low to medium flame until they become golden and crisp. Keep turning them again and again, so that the kachoris get cooked properly from inside.
5- Put sugar and water in a pan and heat it. Add saffron threads and a few drops of lemon juice to it. Cook the syrup until it becomes slightly sticky. Don't make it too thick.
6- Let the fried kachoris cool slightly. After this, put them in lukewarm syrup and leave them for a few minutes, so that the sweetness reaches inside properly. Now take them out and garnish with chopped pistachios and almonds.
Follow these secret tips to make Mawa Kachori delicious
1- While kneading the dough, use proper ghee for kneading. This will make the Kachori crispy.
2- Always fry the mawa on low flame, so that its taste and aroma remain intact.
3- While filling the stuffing, seal the shortbread well.
4- Do not fry the kachoris on high flame, otherwise the outside will get colored but the inside may remain raw.
5- Before putting them in the syrup, cool the kachoris a little.
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