Rajasthani Mawa Kachori is a traditional dessert that originated in the royal land of Jodhpur, Rajasthan. It is crispy and mildly crunchy from outside while soft and tender from inside. It is a famous dish of Rajasthan; however, fondly enjoyed by many across the whole of North India. Different from other savory kachoris, this exquisite Kachori is a sweet one.
This incredibly rich and intriguing delicacy is a specialty of Jodhpur. It is a perfect welcome treat during the festive season of Holi, Diwali, and wedding functions too. These sweet kachoris are deep-fried pastry stuffed with all the goodness of dry fruits and mawa (dried whole milk or milk thickened by heating in a wide pan) mixture. And so it shines in all its glory after dipped in mild sugar syrup. You will love my recipe for this sweet indulgence because, unlike conventional kachoris, my recipe calls for lower sugar content. Also, that gorgeous saffron hue comes by adding a few saffron strands to sugar syrup alongside rose water. Which tastes divine!!
Making Rajasthani Mawa Kachori at home
Making mawa kachori at home can seem like a daunting task. However, I highly encourage you to do so. The main reason being that you can ensure the quality of oil that you use for frying kachoris. Prolonged heating can oxidize the oils, which makes it unhealthy for you. Also, using oils that have a higher smoking point like coconut oil and ghee are ideal for frying foods. Many halwais and traditional cooks claim that they cook in desi ghee. And so it is ok to buy from them. But then again you cannot adjust the sugar content or fat content in those readymade food items. That is why I like to rely on my cooking skills to enjoy everything and anything.
To make mawa kachoris, I first prepared mawa. Generally, mawa is made by using milk only. However, I used milk and cream in combination to get a very soft and creamy texture instead of a crumbly texture. You can use readymade mawa to make the stuffing, which cuts the preparation time to almost half. But again, if you live somewhere you cannot access mawa easily, then don’t worry because making mawa at home is easy. You will love the results more than anything. Let’s make it! Check out my Indian rice pudding or Kheer recipe where I add rose to create a magical experience for your tastebuds.
- To make Mawa:
- 2 cups full-fat milk
- 1 cup full cream
- 1 tsp ghee
- To make kachori dough:
- 250 g/1 cup Self Raising Flour or Whole Wheat Pastry Flour
- 1 tsp ghee
- water as per need to knead the dough
- pinch of salt
- To make stuffing:
- 175 g Mawa
- Chopped cashew nuts 15 g
- Chopped Almonds 15 g
- Blanched and chopped pistachios 15 g
- Golden Raisins 18 g
- cinnamon 1/2 tsp
- nutmeg a pinch
- cardamom powder 1/2 tsp
- 3/4 tbsp sugar
- To make syrup:
- 1/2 cup or 100 g white sugar
- 1 cup or 250 ml water (add more or less to adjust consistency as per your liking)
- 2 tsp rose water
- 6-8 saffron strands
- 1 crushed black cardamon (moti elaichi)
- For garnishing:
- Choice of Chopped Nuts
- Few Rose petals
- 1 tbsp desiccated coconut
- As per choice and need Edible silver foil or varq
- Few saffron strands
- DIRECTIONS FOR MAKING MAWA:
- In a full non-stick coated pan, add a teaspoon of ghee. When the ghee becomes warm, pour in milk and cream. Heat the mixture on medium heat.
- Once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring after every 3-4 minutes. If possible, use a wider spatula so it can cover more area of the bottom pan while stirring, and it will make your job easier. If you are using a very tiny spoon or spatula, then you might miss some of the bottom surfaces, and milk will stick and burn there.
- Don't forget to stir with scraping the bottom of the pan and also sides of the pan.
- Keep stirring and keep cooking till it becomes solidified or dense. You will feel that it will take little effort for mixing. At this time, turn off the stove heat. It took me a total of 50 - 60 minutes to make the khoya or mawa.
- Remove it to another bowl and let it cool completely. As it cools, it will thicken and harden.
DIRECTIONS FOR MAWA KACHORIS:
- Add flour, salt, and ghee to a mixing bowl. Rub the mixture gently with fingers.
- Add water and knead into a smooth dough.
- Cover and set aside for 30 minutes.
- In a mixing bowl, add mawa with chopped cashew nuts, chopped almonds, blanched and chopped pistachios, golden raisins, cinnamon, nutmeg, cardamom powder, and sugar.
- Mix everything well to combine.
- SUGAR SYRUP:
- 1. Add sugar, crushed cardamom, saffron strands, rose water, and water to a pan.
- Let it boil till it has reached one string consistency.
- Remove from heat and set aside.
- ASSEMBLING KACHORIS:
- Divide the dough into six equal parts.
- Take one dough ball and roll it into a disc of about 2-inch diameter using a rolling pin.
- Place about 1 tbsp of filling in the center and bring the ends together.
- Seal tightly and flatten to make discs.
- Roll gently again to make a 3-4 inch circle.
- FRYING KACHORIS:
- Heat ghee/ coconut oil in a pan over medium heat.
- When the ghee is medium hot, drop the kachoris into the pan.
- Fry them on medium heat till slightly browned from both sides.
- It will take about 8-10 minutes to fry.
- Remove fried kachoris on an absorbent paper and let them cool completely.
- FOR SERVING:
- Heat the sugar syrup once again if that is cold.
- Drop the cooled kachoris in the warm sugar syrup and let them bathe for a minute or so.
- Take them out on a serving plate.
- Garnish with chopped nuts, desiccated coconut, saffron strands, rose petals, and silver varq.
- Drizzle some more syrup on kachoris and enjoy.
- Storing khoya: Once cools completely, it can be refrigerated up to 3-4 days in an airtight container. Or you can freeze it for a month or more.