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A decadent Rajasthani dessert! Crispy, golden-fried pastries filled with a rich mixture of sweetened mawa (milk solids) and nuts, then dipped in a fragrant sugar syrup. A truly festive treat from Jodhpur.
For 4 servings
Prepare the Dough
Prepare the Mawa Filling
Prepare the Sugar Syrup
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A decadent Rajasthani dessert! Crispy, golden-fried pastries filled with a rich mixture of sweetened mawa (milk solids) and nuts, then dipped in a fragrant sugar syrup. A truly festive treat from Jodhpur.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 771.58 calories per serving with 16.1g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shape the Kachoris
Fry the Kachoris
Soak in Syrup and Serve
Add a few drops of rose water or kewra water to the sugar syrup for an extra layer of floral fragrance.
Incorporate a pinch of nutmeg powder or a few strands of saffron directly into the mawa filling for a richer flavor.
Garnish with edible silver leaf (vark) and dried rose petals for a more festive and traditional presentation.
The combination of carbohydrates from the flour and sugars provides a quick source of energy, making it a satisfying treat after a meal or during festivities.
The inclusion of nuts like almonds, pistachios, and cashews provides monounsaturated fats, which are beneficial for heart health, along with essential minerals and protein.
Mawa, or milk solids, is a concentrated source of milk and provides a good amount of calcium, which is essential for bone and teeth health.
A single Mawa Kachori contains approximately 300-350 calories, depending on its size and the amount of sugar syrup absorbed. It's a rich, calorie-dense dessert best enjoyed in moderation.
Mawa Kachori is a traditional dessert and not considered a health food. It is high in calories, fats, and sugar due to deep-frying and the sugar syrup. It's a festive indulgence meant for special occasions.
Yes. You can store the fried, unsyruped kachoris in an airtight container for up to a week. When ready to serve, warm them in an oven at a low temperature to regain crispness, then dip them in freshly prepared warm sugar syrup.
This usually happens for two reasons: the oil was too hot during frying, or the dough was too soft. Frying on very low heat is essential for them to cook through and become crisp. A semi-stiff dough also prevents them from absorbing too much oil.
While traditional Mawa Kachori is always deep-fried for its characteristic texture, you can try baking them for a healthier version. Brush them with ghee and bake at 180°C (350°F) for 20-25 minutes or until golden brown. Note that the texture will be different, more like a biscuit than a crispy kachori.
If you cannot find mawa, you can make a quick version by mixing full-fat milk powder with condensed milk or heavy cream to form a thick paste. Cook this mixture on low heat until it thickens and resembles mawa.