Recipe ingredients
- For filling:
- 200 gms. khoya
- 50 gms milk powder
- 1/2 tsp.nutmeg-cardomom-cinnamon powder
- For cover:
- 250 gms. plain flour
- 1 tbsp. cornflour
- 30 gms. ghee
- For syrup:
- 250 gms. sugar
- 1 cup water
- 1 big pinch saffron
- Ghee for deep frying
Recipe method
- Mix ingredients for filling. The mixture should be soft and crumbly.
- Mix ingredients for cover. Using water knead to a pliable dough.
- Cover with a wet cloth. Keep aside.
- Boil sugar and water adding a tbsp. of milk to clear the syrup.
- Boil till the syrup is slightly sticky between the fingers.
- Strain. Crush and add the saffron. Keep aside.
- Make 15 to 16 flattish balls of the mixture.
- Divide dough also into 15 to 16 parts.
- Roll one part into a puri, place one mixture ball in the centre.
- Pull up all the sides to seal the mixture and press in centre.
- Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
- Repeat for remaining kachoris.
- When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
- Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
- Allow to stand for half hour before serving.
- Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required.
Other indian recipes:
Sweet kachori recipe
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