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Mawa Kachori (Puffed Pastry)
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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.
Course Dessert
Cuisine Indian
Servings 18 Kachoris

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
  1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
  2. Kachoris can also be served without syrup.