Mawa Kachori (Puffed Pastry)
Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
Ingredients
Crust
- 1 cup all-purpose flour (Maida, plain flour)
- 2 tablespoons clarified butter (ghee)
- Approx. 1/2 cup of lukewarm water as needed
Filling
- 1/2 cup heavy cream or whipping cream
- 1 cup milk powder
- 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
- 1/4 teaspoon crushed cardamom
- 3 tablespoons sugar
Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder
- Oil to fry
Syrup
- 1 cup sugar
- 1/2 cup water
- 1/8 teaspoon crushed cardamom
- Few strands of saffron
Instructions
Crust
- Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Syrup
- Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.
Filling
- Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
- Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
- After cooling, the mixture will become drier but still should be lightly moist.
Making Kachoris
- Knead the dough for a minute.
- Divide the dough into about 18 equal parts.
- Roll each ball into about 2-inch diameters.
- Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
- Let the filled balls sit for 3 to 4 minutes before pressing.
- In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
- Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
- To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
- Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
- After they are puffed, slowly turn them over.
- It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
- If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving
- Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
- Kachoris can also be served without syrup.
Tried this recipe?Let us know how it was!
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