Mawa kachori

Directions

• Dough
• Pour flour, ghee and salt in a deep dish and mix nicely with your fingers.
• Slowly add ice cold water and knead into a soft dough. Cover and keep aside for 10-15 minutes.
• Stuffing
• Heat khoya in a pan. Cook till it starts to leave the sides of the pan.
• Remove from heat and cool completely.
• Add sugar, dry fruits and cardamom powder, mix well and keep aside.
• Sugar syrup
• Heat sugar and water in a pan on medium heat till it has consistency of one thread (Take a small portion in a spoon and pinch between fingers, it should show one thread)
• Add cardamom powder and saffron, mix.
• Remove from heat and keep aside. Keep it warm by closing the lid.
• Kachori
• Knead the dough again and divide into 12 equal parts and roll each into a ball.
• Take a piece and roll it into a disc of about 2 inches. Use flour dust as required.
• Add khoya stuffing in the center, and raise the ends and bring it together at the top. Fuse nicely at the top to avoid breakage when frying.
• Roll gently into about a 3 inch disc using flour dust as necessary. You can roll it using your fingers as well. Be careful not to tear the dough while rolling.
• Roll remaining balls.
• Heat ghee or oil in a karahi on slow heat.
• When the oil or ghee is heated, add 3 or 4 kachoris, depending on the size of your karahi (not to be crowded).
• Keep stirring and fry on slow heat until browned on both sides.
• Remove on a paper towel and let cool.
• Heat sugar syrup, if necessary and add kachori into the syrup. Dip for 30 to 40 seconds and then remove on a plate.
• Garnish with silver foil and dry fruits.