Dry Fruit Kachori-Rajasthani Mawa Kachori

Kachori is such an addictive snack and for me it’s especially the sweeter version. Kachori or Kachauri or Kachodi or Katchuri, however you name it, is a crispy, spicy, mild sweet snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. Today I’m going to share a recipe for “Dry Fruit Kachori-Rajasthani mawa kachori“, which is the sweet version with a very unique taste. I bet it’s going to keep you salivating!!

Rajasthani mawa kachori is a very special and prestigious delicacy originated from Jodhpur, Rajasthan. I was fortunate enough to savour and also learn this during my visit to Jaipur and Kota a few years back. Pyaz ki Kachori is also a very popular savoury version in Jaipur. I do love the savoury version too but I’m a big fan of the sweet version with a crispy crust filled with sweetened Khoya and the crunch from the nuts make it irresistible for me. “Dry Fruit Kachori-Rajasthani mawa kachori“ is a perfect festive recipe or for any special occasion.

With some online research, I got to know that Rajasthani mawa kachori was invented by Shri Rawatmal ji Deora of Rawat Mishthan Bhandar of Jodhpur. This sweet is so unique to Jodhpur that people visiting Jodhpur do not forget to taste and take mawa kachori with them. Although many sweet makers of Jodhpur and jaipur now make mawa kachori, many people still consider mawa kachori of Rawat Mishthan Bhandar as the best in the town.

While in the sweet capital of India aka Kolkata, the sweets are mostly chhana or paneer based, but in other parts of India, khoya/mawa forms the base for any sweet. So, for this “Diwali“ I decided to make khoya/mawa from scratch and try out some sweets.

Kachoris are usually made with all purpose flour/maida but can also be made with wheat flour or a mix of wheat flour and refined flour or even with multigrain flour. Being an extremely simple preparation, it gives you ample scope to play around with its form and filling. For the savoury version, stuff kachoris with peas, onions, potatoes, lentils or just spices and then deep fry on medium heat till golden and crisp. But the sweet kachoris are dunked in sugar syrup after deep frying. Any kind of kachori is a  regular hit at parties, fry them deep for a Sunday lunch or pack them along when on a picnic or for any festive occasions. They are simply adorable!!

So friends, make this “Dry Fruit Kachori-Rajasthani mawa kachori“ at your home and make this Diwali even sweeter.

Step-by-Step process in making “Dry Fruit Kachori-Rajasthani mawa kachori”:

The process involves 5 major steps:

1. Prepare the dough for kachoris
2. Prepare the filling
3. Making  kachoris
4. Deep-frying Kachoris
5. Prepare the syrup (Optional)

1. Prepare the dough for making “Dry Fruit Kachori-Rajasthani mawa kachori“:

• In a bowl, add the flour, a pinch salt and butter, ghee or oil. Mix it well.
• Now, add water little at a time, and knead it well.
• The dough should be soft and pliable.
• Cover the dough with a kitchen towel and let it rest for at least 30 minutes.

• In the meanwhile, prepare the filling and sugar syrup.

NOTE:

Sugar syrup is an optional step. Sweet lovers can proceed with this step. Even without dunking the kachoris in syrup, they are sweet because of dates in the filling.

2. Prepare the filling for kachoris:

• Grab all the ingredients for the filling.
• Finely chop all the nuts and dates. You can also include any other nuts or dry fruits of your choice.

• Transfer the chopped ingredients into a bowl and add mava/khoya, dates, and desiccated coconut.

• And sugar powder (optional) if you think the sweet is not enough. Finally add cardamom powder and mix well. The filling is ready.

NOTE: 

Include sugar powder in the filling only if you are not dipping the kachoris in sugar syrup, otherwise it may become too sweet.

3. Making kachoris:

• Pinch plum size balls from the dough and make small rounds. You can make approximately 15 small size kachoris or 10 medium size kachoris out of it.
• Roll out the ball into a thin round disc with a rolling pin or you can use your palm to spread the dough by applying pressure with your fingers.

• Stuff a teaspoon of the filling mixture in the centre.
• Pull the edges closely to cover the filling.
• Once you seal it remove extra dough if any.

• Now keep it in between your palm and flatten them slightly, so that mixture will spread evenly. You can also roll it into a ball without flattening.
• Repeat the process with the remaining dough and let them dry for 10-15 minutes before deep frying in hot oil.

4. Deep-frying Kachoris:

• Heat oil in a deep pan or kadai over medium low heat.
• Once the oil is hot enough, gently slide kachoris one by one and fry around 3 to 5 at a time depending on the size of the kachoris.
• After they puff up a little, flip and cook on the other side.
• Fry the kachoris till golden brown from both sides.
• Drain the mawa kachoris onto an absorbent kitchen towel.

NOTE: 

Fry the kachoris on medium low heat so that you get a crispy crust. The oil for deep frying, should not be too hot, when dipped, kachoris should sizzle and come to the surface slowly.

5. Prepare the syrup: (Optional Step)

• In a saucepan, add the water followed by sugar and keep it on medium heat for few minutes till the water starts boiling.
• Increase the heat and keep stirring till the syrup forms one string consistency.
• To test, dip a teaspoon into it and if it coats the back of the spoon, syrup is ready. Turn off the heat and add cardamom powder.
• You can add few strands of saffron in the sugar syrup while boiling, though it is optional.
• Before serving “Dry Fruit Kachori-Rajasthani mawa kachori“, make a small hole in the centre of the kachori and add a teaspoon of the sugar syrup and garnish with a few nuts.
• Alternately you can also dunk the fried kachori (after cooling down) in the sugar syrup for a minute and remove it.

Print Recipe

Dry Fruit Kachori-Rajasthani Mawa Kachori

Dry Fruit Kachori-Rajasthani mawa kachori is a sweet delicacy from Rajasthan, deep-fried snack filled with dry fruits & khoya & later dunked in sugar syrup.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert/Snack

Cuisine: Indian

Servings: 8 to 10

Author: Padma

Ingredients

• For kachori:
• 1 cup All purpose flour
• 1 Tablespoon butter
• A pinch of Salt
• Enough lukewarm water to knead the dough
• For the filling:
• ½ to 1 cup Mawa/khoya
• 1 Tablespoon Almonds finely chopped
• 1 Tablespoon Pistachios finely chopped
• 1 Tablespoon Cashew nuts finely chopped
• 1 Tablespoon desiccated coconut
• 10 Dates deseeded and finely chopped
• 1 Tablespoon sugar powder optional
• ½ teaspoon Cardamom powder
• For the Sugar syrup: Optional step
• ½ cup Sugar
• ½ cup Water
• ¼ teaspoon Cardamom powder
• Few Saffron strands Optional

Instructions

• Prepare the dough for kachori:
• In a bowl, add the flour, a pinch salt and butter, ghee or oil and mix well.
• Now, add water little at a time, and knead it well. The dough should be soft and pliable.
• Cover the dough with a kitchen towel and let it rest for at least 30 minutes.
• In the meanwhile, prepare the filling and sugar syrup. (Sugar syrup is an optional step, see the post for deatiled explanation)
• Prepare the filling:
• Finely chop all the nuts and dates. You can also include any nuts and dry fruits of your choice.
• Transfer the chopped ingredients into a bowl and add mava/khoya, dates, desiccated coconut and sugar powder (include only if not dipping the kachoris in sugar syrup).
• Finally add cardamom powder and mix well. The filling is ready.
• Making kachoris:
• Pinch plum size balls from the dough and make small rounds.
• Roll out the ball into a thin round disc with a rolling pin or use your palm and stuff a teaspoon of the filling mixture in the centre.
• Pull the edges closely to cover the filling and then keep it in between your palm and flatten them slightly, so that mixture will spread evenly. You can also just leave them without flattening.
• Repeat the process with the remaining dough to make kachoris and let them dry for 10-15 minutes before deep frying in hot oil.
• Deep-frying Kachoris:
• Heat oil in a deep pan or kadai over medium low heat.
• Once the oil is hot enough, gently slide kachoris one by one and fry around 3 to 5 at a time depending on the size of the kachoris.
• Fry them on medium low heat so that you get a crispy crust. The oil for deep frying, should not be too hot, when dipped, kachoris should sizzle and come to the surface slowly
• After they puff up a little, flip and cook on the other side.
• Fry the kachoris till golden brown from both sides.
• Drain the mawa kachoris onto an absorbent kitchen towel.
• You can store the dried kachoris in an airtight jar for about a week.
• Prepare the Sugar syrup:(Optional Step)
• In a saucepan, add the water followed by sugar and keep it on medium heat for few minutes till the water starts boiling.
• Increase the heat and keep stirring till the syrup forms one string consistency.
• Dip a teaspoon into it and if it coats the back of the spoon, syrup is ready. Turn off the heat and add the cardamom powder.
• You can add few strands of saffron tot he syrup while boiling, though it is optional.
• Serving:
• Before serving "Dry Fruit Kachori-Rajasthani mawa kachori", make a small hole in the centre of the kachori and add a teaspoon of the sugar syrup and garnish with a few nuts.

Notes

1. Adjust sweetness to suit your tastebuds.
2. Sugar syrup is an optional step. Please read full post before proceeding to make sweet kachoris.
3. Include sugar powder in the filling only if you are not dipping the kachoris in sugar syrup, otherwise it may become too sweet.
4. Fry the kachoris on medium low heat so that you get a crispy crust.
5. The oil for deep frying, should not be too hot, when you add kachoris.
6. Include any other nuts or dry fruits. The quantity of mava is also personal choice.
7. In the traditional method, ghee is used instead of oil. But you can use oil without any change in the taste.

“Dry Fruit Kachori-Rajasthani mawa kachori“ is a part of the blog hop theme “KACHORIS“. Check out other kachori recipes from the CULLINARY HOPPERS team.

• Whole mung baked kachori’s from Anu
• Kabuli chana kachori from Shobana
• kasta kachori from Jaya
• Tuvar lilva kachori from Parvathy
• Green peas stuffed kachori from Piyali
• Sattu ki kachori from Swati
• Aloo pyaz ki kachori from Vani
• kasta kachori from Shubha

Happy Cooking 🙂

Cheers!!

Padma.