Jodhpur, Rajasthan, the royal country of Rajasthan, is the birthplace of the traditional dessert known as Rajasthani Mawa Kachori. On the exterior, it has a crispy and somewhat crunchy texture, while on the interior, it is soft and delicate. Although many people in North India love it, this dish is most popular in Rajasthan. This delicious Kachori is sweet, unlike other kachoris that are savory.
Jodhpur is known for this exquisite treat, which is both rich and interesting. Indulge in this delightful dessert during the joyous celebrations of Holi, Diwali, and wedding receptions. The delectable kachoris are filled with a delectable blend of dry fruits and mawa, which is either dried whole milk or milk thickened by heating it in a large pan. The pastry is then deep-fried to perfection. Dripping it in a delicate sugar syrup brings forth its utmost brilliance.
Unlike traditional kachoris, my recipe asks for less sugar, so you may enjoy this delicious treat without guilt. Additionally, the beautiful saffron color is achieved by combining sugar syrup with rose water and a few strands of saffron.
Recipe
Homemade mawa kachori could seem like an insurmountable obstacle. Nonetheless, I strongly suggest that you do it. The most important advantage is that you can control the quality of the oil you use to cook the kachoris. Oils become harmful when heated for too long because they oxidize. Fry food in oils with a higher smoking point, such as ghee or coconut oil.
Traditionalists and those who make halwa often boast that they use desi ghee in their recipes. So, you may safely purchase from them. However, with such pre-made foods, you have no control over the amount of sugar or fat. That is why my culinary abilities are my go-to for satisfying any want.
Get the mawa ready before you make the kachoris. Milk is the sole ingredient often used to make mawa. Instead of a crumbly texture, try using a mix of milk and cream for a really soft and creamy result. The filling may be created using ready-made mawa, which reduces the preparation time by about half. However, if you happen to reside in an area where mawa is not readily available, there’s no need to fret; preparing mawa at home is a breeze. The outcomes will be your favorite part.
Ingredients
● 2 quarts of full-fat milk
● 1 whole cup of cream
● One teaspoon of ghee
● Pastry Flour Made from Whole Wheat or Self-Raising Wheat, 250 g/1 cup
● a bit of salt, one teaspoon of ghee, and water to knead the dough to form balls.
● For stuffing:
● 1,75 grammes of Mawa
● Thirteen grams of cashew nuts chopped up with fifteen grams of almonds chopped up 15 grams of pistachios, sliced and chopped Golden raisins, 15 grams Cinnamon, 18 grams Use half a teaspoon of nutmeg. cardamom powder, just a sprinkle of 5 teaspoon
● 1/3 cup of sugar
● Using sugar:
● white sugar, half a cup (100 grams)
● 1/2 cup (250 milliliters) of water (or more or less to get the consistency you want)
● 2:1 rose water
● 6-8 threads of saffron
● 1 teaspoon of ground black cardamon (moti elaichi)
● As an accent:
● Pick Your Own Nuts
● Just a few delicate rose petals
● dried coconut, 1 tablespoon
● Decision- and need-based Silver foil or vary that is edible
Instructions
For mawa
● A spoonful of ghee should be added to a fully-filled nonstick-coated pan. Pour the milk and cream into the heated ghee. Simmer the ingredients for a while.
● Bring to a boil, then decrease the heat to medium-low and simmer. After every three to four minutes, continue stirring. For easy stirring and to cover more surface area in the bottom pan, use a broader spatula if you can. Using a small spoon or spatula increases the risk of scorching the bottom surfaces since the milk will adhere there.
● Scrape the bottom and sides of the pan as you stir to ensure an even distribution of ingredients.
● It will solidify or become dense if you keep stirring it as it cooks. The mixing process will seem effortless. Now, remove the pot from the heat. I spent around half an hour to an hour making the khoya or mawa.
● After it has cooled fully, transfer it to a separate bowl. It will solidify and thicken as it cools.
For mawa kachoris
Dough
● In a mixing dish, combine the flour, salt, and ghee. Add the ingredients and stir until combined.
● To get a smooth dough, add water and mix by hand.
● Leave undisturbed for half an hour.
Filling
● Place the mawa in a mixing bowl and stir in the chopped cashew nuts, almonds, pistachios (both blanched and chopped), golden raisins, sugar, cinnamon, nutmeg, and cardamom powder.
● Blend all the ingredients well.
Sugar syrup
● In a saucepan, combine the sugar, crushed cardamom, saffron threads, rose water, and water.
● Once it reaches a consistency of one string, let it boil.
● Take off the stove and put it aside.
Kachoris
● The dough should be divided into equal halves.
● Use a rolling pin to flatten out one dough ball into a disc that is about 2 inches in diameter.
● In the middle, put about 1 tablespoon of filling, and then pull the two ends together.
● Press down to create discs after sealing.
● Carefully roll out another circle that is three to four inches in diameter.
● In a skillet, melt the ghee or coconut oil over medium heat.
● Sauté the kachoris in the ghee until it’s medium hot.
● Brown them gently on both sides by frying them in a medium-sized pan.
● To fry, it will need around 8 to 10 minutes.
● After frying, transfer kachoris to absorbent paper and set aside to cool.