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. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
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
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.
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.
Comments
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Shabnam Mahmood
June 5, 2015 at 1:30 pmThank you for this recipe. If one thread sugar consistency is 220°F on a candy thermometer what would be two thread consistency please? Thanks again.
geetika bansal
February 19, 2015 at 6:05 pmHello Aunty,
I want to know how to make Indian style white makkan(butter). Could you please tell me.
Shikha Rastogi
November 12, 2017 at 2:18 amWhite makhan or butter can be made by blending the malai. Butter wil seperate out leaving the buttermilk behind. Use a blender to blend the malai.
vishma samy
November 1, 2014 at 9:32 amMay I know the receipt for besan laddo please
Manjula Jain
November 1, 2014 at 11:44 pmvishma samy, check my recipe https://manjulalive.wpenginepowered.com/2008/09/11/basen-ladoo/
Jodhpur — An Indigo Affair | Just Another Foreign Service Officer's Blog...
January 19, 2014 at 6:24 am[…] the fort lit up over the city, we took a detour to the local sweet shop. Their local specialty, Mawa Ki Kachori, is a type of deep fried pastry shell filled with sweetened milk made into a paste and smothered in […]
Nipa
December 3, 2012 at 7:07 amIts a great recipe. I had half packet of Mawa left and didn’t know what to do with only that much amount, you came to rescue. Thanks to Ruchi, I knew that I need to grind my nuts very finely and that tip helped a lot.
Shubham
October 7, 2021 at 3:06 pmHi Manjula where is the location for this house?
Ruchi
October 30, 2011 at 7:57 amI tried these over Diwali and they came out just wonderful. I did ruin my first 4 and I wanted to share with everyone what NOT to do! My nuts were not grounded fine and this caused the kachoris to break. My first mistake. My second mistake was rolling them with a rolling pin instead of doing it like how aunty showed it (very bad). This is what caused my kachoris to break. When I fried them (my first batch of 4) mawa came out and oil went inside and burned the mawa. I learned my lesson after that! Rest of the Kachoris came out just amazing. I rolled them using the palm of my hand and none of them broke and if they did, i took them out really fast. Thank you for this recipe aunty! My family has asked me to make it again next week!
What’s eaten at Diwali? | Live The Good Life
October 26, 2011 at 1:28 am[…] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring […]
What’s eaten at Diwali? | Lifestyle News
October 25, 2011 at 7:47 pm[…] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring […]
What’s eaten at Diwali?
October 25, 2011 at 6:04 pm[…] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring […]
What’s eaten at Diwali? | usergadgets.com
October 25, 2011 at 10:21 am[…] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring […]
What’s eaten at Diwali? | Usefulmoney - finances, bargins, vouchers
October 25, 2011 at 5:38 am[…] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring […]
carmen
October 23, 2011 at 9:21 amDear Manjula
I did today Mawa Kach and out was very good the whole family happy. I had some problems at first with sticky dough that was out but I put a little flour and went out. Mawa composition made it to belamare (steam bath, I put a pan of water and then I made another pot in mawa because my pans would be glued). . Thanks again for your wonderful recipes that inspire me.
parshottam mathur
October 21, 2011 at 12:49 pmit is very testy snack.Thank you
ami
October 18, 2011 at 2:28 amVery easy to make.
deepali
October 17, 2011 at 9:03 amHi Manjula Aunty,
I am pregnant and my due date is on dec 2,and i am looking for some recipe thats gud after delivery ,can you suggest some.
such as mathi ladoo……. ,so that i could prepare in advance
Regards.
Adelina
October 17, 2011 at 3:58 amI recently ran into this dish and thought of finding this recipe somewhere- and the first thought that came was coming to your site!- and voila!- what a beautiful, elaborate recipe you have here- as usual!!!
Dalia
October 16, 2011 at 10:16 pmHi Aunty i’m ur big fan, I love all your recipes. I have a request could you give the actual ” MAWA” recipe
Thanks
Kind Regards.
Mehr
October 16, 2011 at 7:28 pmHello & thanks for all the delicious recipes,
What kind of milk powder is this?
Is it from the indian store or from the regular grocery store??
Thanks for the reply
Jain
October 16, 2011 at 6:06 amDear Manjula,
This looks delicious! I wonder if it’s possible to vegan-ize it. I could substitute margarine for ghee and soy creamer for cream but I wonder what could substitute for the milk powder. Do you have any ideas?
Thank you and namaste,
Jain
Rajni
October 16, 2011 at 5:01 amHello aunty I just saw ur receipe .i am going to try it soon.thanks and happy Diwali.
Shraddha
October 16, 2011 at 2:58 amThanks Aunty.
Delicious looking recipe. Definitely going to try it for Diwali.
Thanks for sharing.
Regards,
Shraddha
sonal
October 15, 2011 at 3:10 pmlooks yummy,
Aunty can i use actual mawa instead of milk powder?
Manjula Jain
October 16, 2011 at 7:30 pmSonal,
You can use actual mawa that will be good.
Aruna
October 15, 2011 at 2:33 pmGreat recipe. Could we bake it instead of deep frying. Thank’s for sharing such wonderful recipes.