Allergens in Mawa Kachori: milk, gluten, tree nuts.
Ingredients
Quantities for 4.
- 250g Maida
- 60ml for the dough, plus 700ml for frying Ghee
- 250g, grated Khoyathe filling. Use fresh, crumbly khoya if you can get it
- 100g, powdered for the filling, plus 350g for the syrup Sugar
- 175ml for the syrup, plus about 100ml for the dough Water
- 1 tsp, ground Cardamom
- 2 tbsp, slivered Almonds
- 2 tbsp, chopped Cashew
- 1 tbsp, slivered Pistachioshalf in the filling, half to garnishoptional
- 1 tbsp Raisinsoptional
- 2 tbsp, grated Dried Coconutoptional
- a pinch, in the syrup Saffronoptional
- a pinch Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Roast the grated khoya and cool it completely before filling. Warm khoya melts, runs and bursts the pastry in the oil.
- Rub the ghee into the flour until a squeezed fistful holds together. This is what makes the crust flaky rather than hard.
- Have the syrup made and just warm. Kachoris are dipped hot from the fryer.
Method
- Rub the 60ml ghee into the maida with the pinch of salt for 3 minutes, then add water gradually to a soft dough. Cover and rest 30 minutes.
- Roast the grated khoya in a dry pan over low heat 6-8 minutes until it smells nutty and turns pale gold. Spread on a plate and cool fully.Cool means cold. This is the step people skip and then wonder why the kachoris leak.
- Mix the cold khoya with the powdered sugar, cardamom, almonds, cashew, half the pistachios, raisins and dried coconut.
- Boil the 350g sugar with 175ml water 6 minutes to a one-string syrup, add the saffron, and keep it warm.
- Divide the dough into 8. Roll each into a 9cm disc, thicker in the middle than at the rim.
- Place a heaped tablespoon of filling in the centre, gather the edges up over it, pinch tightly shut and twist off the excess dough.Any gap in the seal and the filling escapes into the ghee. Pinch hard and check each one.
- Flatten each gently with your palm into a 7cm disc and rest them seam-down for 10 minutes.
- Heat the frying ghee to a low 140C. A kachori should take a good 10 seconds to float up.
- Fry 4 at a time for 12-14 minutes on low, spooning ghee over them, until blistered and pale gold all over.If they brown in under 8 minutes the ghee is too hot and the pastry inside stays raw.
- Drain briefly, then dip each hot kachori in the warm syrup for 30 seconds and lift onto a plate.
- Crack open the top, spoon a little extra syrup inside, scatter the remaining pistachios and serve warm.
Storage
Best the day they are made. Keeps 2 days at room temperature, syrup kept separate; warm 6 minutes in a 170C oven and dip again before serving.
Nutrition Low estimate
One serving of Mawa Kachori (195 g) is about 924 calories, or 475 calories per 100 g.
Medium protein: 27 g a serving, 12% of the calories
| Per serving195 g | Per 100 g | |
|---|---|---|
| Calories | 924 kcal | 475 kcal |
| Protein | 27.4 g | 14 g |
| Carbohydrate | 107.2 g | 55 g |
| of which sugars | 53.2 g | 27 g |
| Fibre | 5.0 g | 2 g |
| Fat | 44.5 g | 23 g |
| of which saturated | 24.4 g | 12 g |
| of which unsaturated | 17.5 g | 9 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.