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Rajasthani Mawa Kachori is a scrumptious dessert from the state of Rajasthan. This has a crispy and crunchy sweet crust which is packed with sweetened mawa/khoya dry fruit mixture.
Rajasthani Mawa Kachori or Mawe ki Kachori is a traditional Rajasthani dish. Different from other kachoris this lip-smacking Kachori is served as a sweet dish.
This extremely delicious and tempting delicacy is a specialty of Jodhpur. They are so delish that you can gobble them up in no time.
Festival Preparation: Holi Festival is coming in a few days. One thing is sure that every festival starts and ends with good food.
And sweets are always an integral part of any joyous or festive celebrations. Lots and lots of good food in so many tastes and colors! Festivals are all about colors and good food.
Mawa Kachori: So, on this auspicious festival I am here to present a very famous Rajasthani sweet. They say that the state of Rajasthan is all about bright colors, and it sure is.
This ‘Mawa Kachori or Mawe ki Kachori’ is a dried milk + nuts filled snack which is coated in aromatic sugar syrup and topped with nuts.
These kachoris are a welcome treat at any time of the day. And the good news is that this is a perfect festive recipe which we used to have on Holi & Diwali too. So, these sweet kachoris are a “must have” for the festivals.
What is Kachori?
Kachori is a fried dumpling which is usually made into a savory or spicy snack. Kachori is a round flattened ball made of all-purpose flour aka maida. They are made both in savory and sweet versions.
In Rajasthan, these balls are generously filled with the stuffing of spicy mixture. There are many varieties of kachoris depending upon their stuffing.
What is the Origin of Kachori?
Kachori originates from the Indian subcontinent. In India Kachoris supposed to have their origin in the Indian States of Uttar Pradesh or Rajasthan.
Then there is this sweet Kachori aka Mawa Kachori. It is believed that Rajasthani Mawa Kachori was invented in Jodhpur. However, this sumptuous dessert recipe is devoured throughout the Northern India.
Waht are authentic Spicy Rajasthani Kachoris?
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Moong Dal Kachori: This kachori has the stuffing of spicy yellow moong dal.
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Urad Dal Kachori: This kachori is stuffed with spicy urad dal mixture.
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Pyaaz ki Kachori: In Rajasthani cuisine, ‘Pyaaj Ki Kachori’ aka onion kachori is very famous. This kachori is filled with the spicy and aromatic onion mixture prepared by sautéeing them with spices and little potatoes.
There are also some kachoris which have a sweet stuffing. These are Mawa Kachori, and Dry Fruit Kachori.
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Mawa Kachori: In this Rajasthani Mawa Kachori recipe, pastry sheet is filled with a sweet and fragrant mixture of mawa and nuts. Then they are dipped in sugar syrup after deep-frying. This kachori makes it a great festive dessert or a holiday gift.
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Dry Fruit Kachori: Dry fruit kachori has a filling of dry fruits.
What is Mawa Kachori?
Mawe ki kachori or Mawa kachori is a famous Rajasthani dessert which is so popular all over the state of Rajasthan. Kachoris, in general, are one of the most addictive snacks and this sweet version is incredible in terms of flavor and texture.
If you have ever tasted this beauty, then you would know what I am talking about.
Rich dry fruits and mawa (khoya) stuffed crisp deep-fried kachoris are coated in sugar syrup. They taste exquisite. Crunchy and sweet and colorful.
Alternative names for this fried snack are Katchori, Kachauri, or Kachodi.
How to eat Mawa Kachori:
This can be served as a snack or a dessert. Personally, I consider it a dessert. Imagine a dessert with a crispy crust, and mawa and nuts filling which is soaked in aromatic syrup. Mmmmm, for me that feeling is a pure bliss.
How does this Rajasthani Mawa Kachori taste?
This Rajasthani Mawa Kachori is very rich in taste. But don’t worry you weight watchers, a couple of kachoris can be eaten every once in a while, and they are a must especially during festivals.
As soon as you will take each delectable bite in your mouth, you wouldn’t stop reminding yourself that this stuff really is something worth going for.
Sweet Memories: Some of you might know that I come from the Indian state of Rajasthan. And you might have also read about another delicacy from my hometown, which was ‘JAIPURI PYAAZ KI KACHORI’. I wrote about a particular Rawat Mishthan Bhandar (a sweet-snack shop) in my pyaaz ki kachori post. So, the interesting fact is that the same shop is famous for this Mawe ki Kachori too. Ohh, I so so miss that taste.
Well, I have no connections whatsoever with this sweet shop. But as a native Jaipurite, I would again recommend this place to anyone who wants to visit Jaipur. Make sure to add it to your must-visit places in Jaipur.
This place has been awesome for its legendary kachoris for a long long time.
A delicacy from Rajasthan: Today I am sharing the Mawa kachori I used to eat at Rawat. This is my Mom’s recipe which she cracked after many attempts. And it does taste 99% the same. The only difference is in the looks.
Kachoris you get at Rawat are not decorated with nuts, but I felt like adding them because they look more festive and colorful. And to make them look colorful was my motto! And I did it. 🙂
Making this Rajasthani Mawa Kachori at home is worth it!
Making this dish might seem a little time taking, but believe me every single minute spent in making this delicacy is really worth.
How do you make mawa Kachori?
The key ingredients for the recipe are all-purpose flour, mawa, sugar chopped nuts, and cardamom. I used all purpose flour for making this recipe, but you can also use whole wheat flour for the recipe.
First, I made easy peasy homemade mawa which is very quick and fuss-free. Then I made the stuffing with mawa, sugar, and nuts. Made a smooth dough for making a flaky crust. Deep-fried them on medium heat. And soaked in sugar syrup.
Finally decorated with nuts, and these beauties were ready.
What are important tips, tricks, and variations to make your best Mawa Kachori?
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You can store the stuffing in the freezer for upto 1 month. Thaw it overnight in the refrigerator prior to use.
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You can store these kachoris at room temperature in an airtight container for 3-5 days.
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Do not roll stuffed kachoris too thin. If the pastry shell is very thin, they might break while frying.
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I have used instant mawa made with milk powder, but you can swap it with traditional mawa.
So let’s see the cooking process without any further delay.
Rajasthani Mawa Kachori Recipe (Step-by-step photo instructions)
Make Mawa/khoya in the Microwave or Pan:
- Add milk powder, ghee, and milk to a mixing bowl.
- Whisk well to get a lump-free mixture.
- Microwave it on high for 2 minutes.
- Remove the bowl from the microwave and whisk well.
- Microwave again for two more minutes. Mix well again. The mixture should look crumbly yet soft. (You can microwave for 30 seconds more if needed.) Set it aside and let it cool completely. Khoya Mawa is ready for use.
- Alternatively, you can make mawa/khoya in a pan. Add milk powder to a mixing bowl. Add 4 tablespoons ghee and 1/2 cup milk to pan and heat over medium heat.
- Let it cook until the mixture comes to a boil. Add this milk ghee mixture to the milk powder. Mix well with a spoon. The mixture would look crumbly yet soft. If the mixture seems too dry, then add some more hot milk to it. Grease your palm, shape the warm mixture into a ball. Let it cool at room temperate, after cooling it will harden and hold the shape. Just crumble or grate this mawa/khoya, and it is ready to use khoya in your dishes.
Make Mawa Kachori Dough:
- 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.
Make Mawa Filling for Kachori:
- Heat prepared mawa/khoya in a pan.
- Cook it on medium-low heat until it starts to melt and leave the sides of the pan. (Keep stirring.)
- Turn off the heat. Add powdered sugar, crushed cardamom, cardamom powder, and chopped dry fruits.
- Mix everything well to combine. Keep it aside to cool.
Make Sugar Syrup:
- Add sugar, crushed cardamom, and water to a pan.
- Let it boil till it has reached 1 string consistency.
- To check sugar syrup thickness, spill a drop of sugar syrup in a spoon, plate or bowl. Allow it to cool for a few seconds. Touch the syrup with forefinger and then touch your thumb and forefinger together and gently pull apart. If the syrup forms 1 thread then your syrup is ready. Sugar Syrup is ready. Remove from heat and set aside.
Make Kachoris:
- Divide the dough into 6 equal parts.
- Take one dough ball and roll it into a disc of about 2-inch diameter using a rolling pin.
- Place about 2 1/2 tablespoons of prepared mawa 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. Make remaining kachoris the same way. Keep them aside.
Fry Mawa Kachori:
- Heat ghee/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.
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 2 minutes.
- Take them out on a serving plate. Garnish mawa kachoris with chopped nuts, rose petals, and edible silver varq.
- Drizzle some more syrup on kachoris and enjoy.
Recipe Card
Rajasthani Mawa Kachori Recipe [Recipe]
★★★★★
(Rating: 5 from 120 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 358 calories | 1 kachori |
INGREDIENTS
For Homemade Instant Khoya:
- 2 cups of milk powder (use full fat)
- 4 tablespoons ghee
- 1/2 cup milk for cooking in the pan, and 1 cup for microwave cooking
For the mawa kachori dough:
- 1 cups all-purpose flour
- 3 tablespoons ghee (clarified butter)
- Pinch of salt
- Water to knead the dough
For Mawa Kachori Filling:
- 1 khoya/mawa (dried whole milk), crumbled
- 2-3 crushed cardamom pods
- 1 teaspoon cardamom powder
- 1/4 cup dry fruits, finely crushed (almonds, pistachio, cashews)
- 3/4 cup powdered sugar
For The Sugar Syrup:
- 1 cup of sugar
- 1/3 cup water
- 2 crushed cardamom pods
- Ghee/oil for deep frying
For Garnishing:
- Chopped nuts
- Saffron strands
- Silver varq (edible silver)
- Dried rose petals
INSTRUCTIONS:
Make Mawa/khoya in the Microwave or Pan:
- Add milk powder, ghee, and milk to a mixing bowl.
- Whisk well to get a lump-free mixture.
- Microwave it on high for 2 minutes.
- Remove the bowl from the microwave and whisk well.
- Microwave again for two more minutes. Mix well again. The mixture should look crumbly yet soft. (You can microwave for 30 seconds more if needed.) Set it aside and let it cool completely. Khoya Mawa is ready for use.
- Alternatively, you can make mawa/khoya in a pan. Add milk powder to a mixing bowl. Add 4 tablespoons ghee and 1/2 cup milk to pan and heat over medium heat.
- Let it cook until the mixture comes to a boil. Add this milk ghee mixture to the milk powder. Mix well with a spoon. The mixture would look crumbly yet soft. If the mixture seems too dry, then add some more hot milk to it. Grease your palm, shape the warm mixture into a ball. Let it cool at room temperate, after cooling it will harden and hold the shape. Just crumble or grate this mawa/khoya, and it is ready to use khoya in your dishes.
Make Mawa Kachori Dough:
- 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.
Make Mawa Filling for Kachori:
- Heat prepared mawa/khoya in a pan.
- Cook it on medium-low heat until it starts to melt and leave the sides of the pan. (Keep stirring.)
- Turn off the heat. Add powdered sugar, crushed cardamom, cardamom powder, and chopped dry fruits.
- Mix everything well to combine. Keep it aside to cool.
Make Sugar Syrup:
- Add sugar, crushed cardamom, and water to a pan.
- Let it boil till it has reached 1 string consistency.
- To check sugar syrup thickness, spill a drop of sugar syrup in a spoon, plate or bowl. Allow it to cool for a few seconds. Touch the syrup with forefinger and then touch your thumb and forefinger together and gently pull apart. If the syrup forms 1 thread then your syrup is ready. Sugar Syrup is ready. Remove from heat and set aside.
Make Kachoris:
- Divide the dough into 6 equal parts.
- Take one dough ball and roll it into a disc of about 2-inch diameter using a rolling pin.
- Place about 2 1/2 tablespoons of prepared mawa 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. Make remaining kachoris the same way. Keep them aside.
Fry Mawa Kachori:
- Heat ghee/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.
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 2 minutes.
- Take them out on a serving plate. Garnish mawa kachoris with chopped nuts, rose petals, and edible silver varq.
- Drizzle some more syrup on kachoris and enjoy.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- You can store the stuffing in the freezer for upto 1 month. Thaw it overnight in the refrigerator prior to use.
- You can store these kachoris at room temperature in an airtight container for 3-5 days.
- Do not roll stuffed kachoris too thin. If the pastry shell is very thin, they might break while frying.
- I have used instant mawa made with milk powder, but you can swap it with traditional mawa.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/jaipuri-mawa-kachori-video/