Mawa Kachori

Instructions

1. 1

   Prepare the Dough

   • In a large bowl, combine the maida, salt, and 3 tbsp of melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key to a crispy kachori.
   • Gradually add water, a little at a time, and knead to form a semi-stiff, smooth dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Mawa Filling

   • Heat a non-stick pan over low heat. Add the crumbled mawa and sauté for 2-3 minutes, stirring continuously, until it becomes fragrant and slightly loosens up. Do not let it brown.
   • Transfer the mawa to a bowl and allow it to cool down completely to room temperature.
   • Once cooled, add the finely chopped mixed nuts, powdered sugar, and cardamom powder. Mix everything together until well combined.
3. 3

   Prepare the Sugar Syrup

   • In a saucepan, combine 1 cup of sugar and 1/2 cup of water. Bring the mixture to a boil over medium heat.
   • Once the sugar dissolves, add the saffron strands and crushed cardamom pods.
   • Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the syrup reaches a 'one-string' consistency. To check, take a drop between your thumb and forefinger; it should form a single thread when pulled apart.
   • Turn off the heat and stir in the lemon juice to prevent crystallization. Keep the syrup warm.
4. 4

   Shape the Kachoris

   • After resting, knead the dough for one minute to smoothen it. Divide the dough and the mawa filling into 8 equal portions.
   • Take a portion of dough and flatten it into a 3-inch circle, ensuring the edges are thinner than the center.
   • Place a portion of the mawa filling in the center. Carefully bring the edges of the dough together, pleating as you go, and seal the filling completely. Pinch off any excess dough from the top.
   • Gently flatten the stuffed ball between your palms to form a 2.5-inch kachori. Be careful not to apply too much pressure, which could cause the filling to break through.
5. 5

   Fry the Kachoris

   • Heat ghee for deep frying in a kadai or deep pan over a very low flame. The ghee should be just warm, not hot. To test, a small piece of dough should sink and rise slowly with very few bubbles.
   • Carefully slide 3-4 kachoris into the ghee. They will sink to the bottom.
   • Fry on the lowest possible heat for about 12-15 minutes. Do not disturb them for the first 5-7 minutes. They will slowly puff up and float to the surface.
   • Once they float, gently flip them and continue to fry, turning occasionally, until both sides are golden brown and crisp.
   • Remove with a slotted spoon and drain on a wire rack or paper towels.
6. 6

   Soak in Syrup and Serve

   • While the kachoris are still hot, dip them one by one into the warm (not hot) sugar syrup.
   • Let them soak for about 30-60 seconds, turning once to ensure they are evenly coated.
   • Remove from the syrup using a fork or tongs, allowing excess syrup to drip back into the pan. Place them on a wire rack.
   • Garnish with slivered pistachios and serve immediately for the best crispy texture, or let them cool to room temperature.