Indian sweets / Mithais/ Recipes

mawe ki kachori and peda – Indian sweets

Wishing you all who stops by a very Happy, safe and prosperous Diwali

Celebrating Diwali with mawa kachori and peda / pedha.

Sweets are always an integral part of any joyous or festive celebrations in India and so when Diwali comes the ladoos, pedas, barfis, jalebis , seera, rabdi all dressed in gorgeous attire arrives at the market to lure us which even the calorie conscious people find hard to resist. Hence to score on this front the sweetmeat shops began blending and experimenting with various ingredients , themes and thus “designer sweets” made their entry in the market that catches easily the people’s fancies.
mawa milk solids

Kaju (cashew nut) still rule the roost as most important ingredients in the sweets along side with almonds and figs but a new brand of pan mithais are slowly getting popular and this year with pan pethas encasing the gulkand they are determined to steal the show.

This reminds me of delicious mava gulkand roll of Anand which I love so much.”… excerpt fr0m my previous post which is worth sharing once more on Diwali.

But the bitter truth behind this sweet story is “are you getting the real stuff” in spite of shelling out so much on Diwali mithais. Read here for the full story on spurious / adulterated khova / mawa.

mawa khoya filling

So, this Diwali I thought of making mawa / khova from scratch and if you want to know : “how to make khova at home”, Chef in you will take you through this.

In India, sweets are usually made with milk, and besan or chickpea flour being the other very important constituents. While in the sweet capital of India aka Kolkata, the sweets are all chhana based or casein or paneer, but in other parts of India, khova / mawa or milk solids forms the base for any mithais or sweets. Milk was first evaporated with the help of soda or alum, to coagulate it to form mawa, which is then mixed with different types of food colors to impart colors to the sweets which will resemble like pista, kesar or saffron, badam etc. Here lies the ample scope of adulterating the foods and in the midst of all the euphoria of Diwali, we overlook such things which may results later in some grave consequences.

khoya kachori

Mawa or khova is very easy to handle, you need no special skill for this, just heat it slightly on low flame, mixed it with nuts and delicious filling is ready, which you can use it in number of ways….better still it will invoke the creativity in you too.

mawe ki kachori and peda - Indian sweets
Prep time
Cook time
Total time
Mawe ki kachori or kachori stuffed with mawa or milk solids are a delicacy from Rajasthan, these are sweet kachoris which are deep fried and later dunked in sugar syrup.
Recipe type: Dessert
Cuisine: Indian
Serves: 12
For kachori:
  • All purpose flour : 2 cups
  • Ghee / clarified butter : 3 tbsp (at room temperature)
  • Salt to taste
  • Warm water : ⅓ cup or more.
For filling
  • Mawa / khova : ½ cup
  • Dried nuts (sliced almonds and pistachios) : ¾ cup
  • Sugar : ½ cup
For syrup :
  • Sugar : 1 cup
  • Water : 1 cup
  • Cardamoms : 1 or 2
  • Saffron : few strands
Prepare the dough for kachori:
  1. In a bowl, add the flour, salt and ghee, mix it well till it forms beads. Now, add the warm water very slowly and little at a time, and knead it well.
  2. The dough should be soft and pliable. Cover the dough with a kitchen towel and let it stand for at least 30 minutes.
  3. In the meanwhile, prepare the mawa filling and syrup or chashni.
Prepare the filling :
  1. Heat a non-stick pan slightly and add the mawa till it gets a beautiful golden brown hues.
  2. Add the sugar and mix it fast. Add the dried nuts, mix them well.
Prepare the syrup :
  1. In a saucepan, add the water followed by sugar and keep it in a medium heat for few minutes till the water starts boiling.
  2. Increase the heat, add the cardamom pods and keep stirring, till you find the syrup to be one string consistency.
  3. Dip a teaspoon into it and if it coats the back of the spoon, syrup is ready. You can add few strands of saffron in it, though it is optional.
Making the mawa kachori :
  1. Pinch a plum size balls from the dough and make small rounds. You can make 12 small size kachoris or 8 medium size kachoris out of it.
  2. Roll out the ball into a thin round disc, stuff a teaspoon of mawa-nut mixture in the center, 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.
  3. If you want to crimp the edges of kachori, then wet the edges and then crimp with your fingers. Crimp will hold better this way.
  4. Make some 10 -12 kachoris, filled with mawa and crimped at the edges, keep them for 10-15 minutes before deep frying them in hot oil
  5. The oil for deep frying, should not be too hot, when dipped, kachoris should sizzle and come to the surface slowly.
  6. Drain the mawa kachoris in kitchen towel before dipping them in syrup for 2 minutes.

Mawa filling can be used to make kachori, gujiyas or empanadas, or you can use it in pancake filling...etc..put on your thinking cap and am sure you will come out with many more fantastic ideas.


mawe ki kachori

Garnish the mawa kachoris with left over filling or any thing that suits you  and serve them at room temperature. It can be refrigerated for 2-3 days, when stored in air tight container.

For simple mawa peda / pedha

mawa peda pedha


Mawa / khova ; 1/2 cup
Milk : 1/4 cup
Sugar : 1/2 cup or depends upon your taste
Cardamom powder : 1/2 tsp
Sliced almonds or pistachios or saffron for garnishing

Method : Heat a nonstick pan slightly and add the mawa and sugar together. Mix them well for few minutes and then add the milk. Stir continuously till it thickens and began to collect as a soft dough.

Cool them slightly before making small balls or pedha. Make a thumbprint in the center of each pedha and garnish it with sliced almonds, pistachios or saffron or just simple rose petals.

mawa pedha

Enjoy the Diwali goodies



  • Reply
    Abraham Chacko
    October 26, 2011 at 1:59 pm

    lovely treats for diwali.. enjoy and have a prosperous new year….

  • Reply
    Kiran @
    October 26, 2011 at 3:56 pm

    These are some delicious indian sweets. Love how khoya can transform into many decadent desserts.

    BTW, thanks for visiting my blog 🙂

  • Reply
    October 26, 2011 at 8:02 pm

    Both the dishes look delicious. Mawa peda is one of my favorite sweets, absolute love your clicks too. A very Happy Diwali to you and your family.

  • Reply
    October 27, 2011 at 2:00 am

    Irresistible sweets for any occasion…beautifully captured too

  • Reply
    October 27, 2011 at 9:33 pm

    How delectable n festive they look ~ very nicely done my dear!

    • Reply
      November 1, 2011 at 4:43 pm

      Thanks Aipi for such lovely comments, btw who doesnt love kachoris 🙂

  • Reply
    October 27, 2011 at 10:38 pm

    thank you for linking these delicious sweets to food palette series rainbow colours

  • Reply
    October 28, 2011 at 2:45 am

    I have visited your Blog and I really liked it – great recipes YUM YUM. I would like to add it to the We would be delighted if you could add your blog to Naiya’s Recipes so that our users can, as us, enjoy your recipes.

    Naiya’s Recipes is an India based Cooking recipes Portal. To add your site to the “ Naiya’s Recipes” family you can use or just go to and click on “Add your FoodBlog or Site”

  • Reply
    October 28, 2011 at 3:02 pm

    I am not a sweet tooth person, but anything with mawa or chana is my favorite. Mukhe jol ashe gelo .. these are looking so perfect.

  • Reply
    October 28, 2011 at 3:30 pm

    Believe you had a great celebration… Those sweets are so perfectly done and looks very divine..

    Krithi’s Kitchen
    Event: Serve It – Festival Potluck

    • Reply
      November 1, 2011 at 4:41 pm

      thanks Krithi, Diwali is meant for huge celebration

  • Reply
    October 29, 2011 at 6:47 am

    Kachori luks so cute…hope u had wonderful diwali with ur family

    • Reply
      November 1, 2011 at 4:41 pm

      oh..thanx Priya, we surely did and hope the same for you too

  • Reply
    Devaki @ weavethousandflavors
    October 31, 2011 at 11:03 am

    Look at that!!! You rocked Diwali Sukanya 🙂 Those kachoris look totally pro and those pedas – wow!

    Happy belated Diwali to you and yours.

    chow! Devaki @ weavethousandflavors

    • Reply
      November 1, 2011 at 4:40 pm

      Thanks Devaki and wish you the same I was meaning to made these for quiet sometime, and finally they turn out good to be posted 🙂

  • Reply
    November 1, 2011 at 6:33 am

    You have simply triggered my sweet cravings 🙂 They look so inviting! Thanks for sharing the recipe, am gonna try and let you know 🙂

    • Reply
      November 1, 2011 at 4:39 pm

      oh..really..they are my fave too and thanks so much for liking it, do tell us how they turn out

  • Reply
    indian Sweets
    January 19, 2012 at 8:01 am

    mawa kachori is very testy i love this sweet

  • Reply
    November 11, 2012 at 4:55 pm

    Irisitible treat..I am drooling here dear.. U r killing me with your clicks..
    Happy diwali to you and to your family..

    Dish In 30 minutes event with Giveaway

    • Reply
      November 11, 2012 at 8:51 pm

      Thank you so much Saras, Happy diwali to you and your family !

  • Reply
    November 12, 2012 at 12:34 am

    so yummy treat!
    Happy Diwali to you and ur family

  • Reply
    Almond crust tart filled with Indian carrot pudding
    November 13, 2012 at 9:09 pm

    […] which seems much like a chore to me rather than a celebration. Galore of homemade mithais – mawa kachori, gujiya, kalakand, laddoos, halwas etc with huge array of crackers of all shapes, sounds and […]

  • Reply
    aloo kofta / potato curry / dumplings in tomato-yogurt sauce
    September 19, 2014 at 10:52 am

    […] ), I adapt the recipe to make a vegetarian version, sans ONION & GARLIC , stuffed it with mawa and paneer but you can use any vegetable stuffing or even lentil if you think […]

  • Reply
    fig and chocolate fudge / anjeer halwa or barfi for Holi
    January 1, 2018 at 5:39 pm

    […] zone ! And oh ya there used to be post holi gatherings too ! which was followed by some more mithais and snacks. That was me in different time, somewhere in my forlorn memories and in different time […]

  • Speak Your Mind

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: