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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 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert/Snack
Cuisine: Indian
Servings: 8 to 10
Author: Padma


  • 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


  • 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.


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.