Mawa kachori is one of India's sweetest, most delicious confections: creamy with a crispy outer layer. This deep-fried, sweet delight is just perfect in texture and flavour and has been a favourite for festivals and special events. Our mawa kachori recipe is easy to make and leaves you with a wonderful sweet dessert that melts the cardamom together with the richness of mawa or khoya, making this irresistibly crispy snack. Here, the kachoris are prepared using dough rolled out from all-purpose flour in the form of small discs. The filling used here is a mixture of mawa, sugar, and cardamom in the centre of a disc, gently cooked until it turns rich and aromatic to produce a sweet, melt-in-the-mouth interior. Thereafter, sealing carefully, they are deep-fried into golden brown, providing crispy borders on the outside. This gives rise to a crunchy outer shell and a warm, sweet mawa filling in every bite that brings with it a perfect contrast. Mawa kachori is usually served with a dusting of powdered sugar or a drizzle of sugar syrup for added sweetness. This sweet treat goes very well with a hot cup of masala chai or as an offering to friends and family at a festival. It is a great dessert to make for celebrations like Diwali or some sort of wedding. If you are searching to make an amazing traditional Indian dessert, this mawa kachori recipe must be on your list. These sweet and crispy mawa kachoris simply melt in your mouth.

• 500 gms maida
• 100 gms ghee
• 1 kg sugar
• Saffron
• 200 gms mawa
• 15 gms pista
• 15 gms almond

• The first step towards making the recipe of Mawa Kachori starts by creating the dough.
• Take 1 1/2 cups of maida (all-purpose flour) in a large bowl.
• Add 4 Tbsps of ghee (clarified butter) to the flour.
• Rub the ghee into the flour with your fingers.
• Make sure the ghee is well spread in flour.
• Add water to this flour mixture gradually. Make a soft dough that is neither too sticky nor too dry.
• Start with 1/2 cup of water and mix it with the flour.
• After shaping the dough, you should cover the bowl with a damp cloth and let it rest for 30 minutes.
• Meanwhile, prepare the filling. Most of the filling is made with 200 gms of mawa, also known as khoya.
• Khoya can be found in Indian grocery stores or prepared at home by reducing full-fat milk. The crumbling of mawa with your hands or a fork, along with breaking up the lumps into small pieces, helps.
• Heat 2 Tbsps of ghee in a pan over medium. Add the mawa and saut for a couple of minutes or until it darkens slightly.
• You can add a pinch of cardamom powder or a Tbsp of rose water for a beautiful fragrance. Stir occasionally to ensure it cooks evenly.
• Please remove it from the heat once the mawa starts turning slightly golden brown and drying up a bit; let it cool till room temperature.
• Divide the resting dough into several equal-sized small balls.
• Take one small ball of dough, and using your palms, flatten it out to form a thin disc.
• Make a slight indentation in the centre of the disc and fill it with approximately a Tsp of the prepared mawa filling.
• Now, fold the edges of the dough disc delicately and pinch them so that they enclose the filling within. Roll the dough ball filled with the help of your fingers into a smooth ball where the filling is fully sealed inside it.
• Shape all the Kachories this way, then flatten each into a disc. Now, do the same thing for the rest of the balls.
• Heat sufficient ghee in a deep frying pan or kadai to fry the Kachoris.
• Slide the prepared kachoris into the hot ghee one after the other without crowding the pan.
• Fry them in a medium flame, turning frequently, till they are golden and crispy from all sides. This should take about 5-7 minutes.
• While the kachoris are frying, prepare the sugar syrup.
• Mix 1 cup of sugar and 1 cup of water in a saucepan.
• Heat this mixture over medium flame with occasional stirring until the sugar has dissolved completely. Once dissolved, let the syrup boil. Simmer for 3-5 minutes before you turn off the heat. The syrup must be thick and sticky but not as dense as molasses.
• Dip each hot kachori into warm sugar syrup. Let it soak for a few seconds to absorb the syrup and become sweet and sticky.
• Serve the Mawa Kachoris garnished with chopped pistachios, almonds, or cashews to add flavour and texture.