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Wednesday, August 2, 2017

Recipe - Mawa Kachori/Dryfruit Kachori/Sweet kachori

Mawa Kachori/Dryfruit Kachori/Sweet Kachori

Yield: 15 Kachori
 Preparation time: 2 Hours

Mawa Kachori is a royal sweet dish that belongs to Indian state of Rajasthan and was invented in, Jodhpur. It is a type of sweet kachori filled with mawa and dry fruits and dipped in hot sugar syrup. Use of dry fruits and sweetness of sugar syrup makes it a tasty and fulfilling dessert for those who have a sweet tooth.

It is a festive dessert, I made these sweet kachori this year for Rakhi celebration and my family loved it. I am sharing step by step recipe. I hope you like it and please share your experience when you give it a try at home.


Kachori Filling

  • 250 gm of Mawa (Khowa/Reduced Milk Solids)
  • 50 gm of Mixed Dry Fruits Chopped (Almonds, Cashews, Pistachios)
  • 1/2 tsp. Cardamom Powder
  • 50 gm of Sugar (more or less according to your taste)

Kachori Dough/Cover

  • 2 Cups of All-purpose Flour
  • 4 tbsp. of Ghee/Melted Butter
  • 1 Cup Warm Water (Use as needed)
  • A Pinch of Salt

Sugar Syrup

  • 2 Cups of Sugar
  • 1 Cup Water
  • 1/2 tsp. Cardamom Powder

  • Ghee/Melted Butter For deep frying
  • Dry Fruits for Garnishing


Preparing the Dough/Covering

  • In a bowl take the flour, add salt and ghee, mix well
  • Knead soft dough by adding a little water at a time
  • Knead well and cover with a wet cloth, let it rest for 20-30 minutes

Preparing the Filling

  • Heat up a non-stick pan and fry the mawa till it starts to change the color to light brown
  • Turn the gas off let it cool for 2-3 minutes then add sugar and dry fruits, mix well
  • Take the filling out in a bowl

Making the sugar syrup

  • In a pan add water and sugar, let it boil in medium high heat for 4-5 minutes till it gets little thick 
  • Syrup is ready when it has one-string consistency
  • Turn the gas off and add cardamom powder

Making the Kachori

  • Take the dough, knead it and divide into 15 equal sized balls
  • Now take a ball and roll it out to thin disc shape around 3 inch in diameter
  • Put the filling in the middle and start to close the edges to the middle and push a little with your hand slightly and then just flatten it slightly to spread the mixture evenly
  • Do the same with the rest of dough balls
  • Heat the Ghee in a deep pan and deep fry the kachori until it turns golden brown

  • Now at the time of serving make a small hole in the middle of kachori and pour about 1 tbsp. of the sugar syrup from top or simply dip the kachori in the syrup and garnish with the chopped nuts

  • Enjoy the kachori hot or cold they taste yum both ways!


  • Fried Kachori can be stored for 7-8 days in an air tight jar, just heat up the sugar syrup and add to the kachori from top before serving.
  • You can add more dry fruits of your choice in the filling like raisins, dates or desiccated coconut and also adjust the sugar as per your taste.


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