Rajasthani Mawa Kachori / Khoya Kachori / Sweet Kachori
Presenting here the ever popular, famous Rajasthani Mawa Kachori , also popular in Bengal as Kheer er kochuri or Mishti Kochuri. Because festivities begins with something sweet in Indian homes.
Kachoris are highly delectable street food in India, the puffed up layers of pastry shells often stuffed with spicy filling of lentils, green peas or onion – potato mix.
But this sweet Rajashthani mawa kachori (mawe ki kachori) is very unique, very appetizing and delicious to the core. The beautifully puffed up pastry shells are soaked in thick syrup, filled with mawa or milk solids and dry fruit and coconut mixture and deep fried in pure desi ghee.
A rich and flavourful dessert and very apt for festivals or other small celebrations at home. The best part is that these sweet mawa kachoris store well. The entire process of making this sweet mawa kachori seems little daunting at first, but it is worth every pain and time involved. A sheer indulgence for sure.
How To Make Khova / Mawa At Home?
The preparations begins with preparing the mawa or khova at home in the traditional method. It is difficult to get good quality khova in the market, but when I make this in bulk for occasions or for my small Pop Ups, I buy it from the market.
I usually prefers the the un sweetened one but if you are not going to use it all, it turns rancid very fast and you will observe small pinkish mold growth on it. While the sweeten one last very long but you need to procure the very good one.
For small quantities, I always make fresh khova at home. And believe me the taste is just unbeatable.
The milk needs to be reduced till the milk solid mass concentrates at the bottom. It takes time around an hour to reduce efficiently only half a liter milk and you need to monitor it constantly.
Towards the end stage of making khoya at home, you need to stir the milk continuously and you have to simmer the milk on low heat. Else, it can get burned so easily and even slightest of burnt smell can offset the flavour and taste of the finished sweets.
Preparing The Dry Fruits – this is the next step and this also requires quite lot of time. Chopping and slicing the dry fruits needs lots of patience and it is time consuming too. So I always prepare it ahead two or three days before and keep it in a tight container.
How To Make Rajashthani Mawa Kachori?
These mawa kachoris are essentially made with maida or all purpose flour. The wheat flour will make it quite dense and when you are making a dessert, I always prefer light flour like maida.
The flour needs to be mixed up thoroughly with ghee, the flavour it gives is just unparalleled. The kachori dough should be tight but pliable. If it becomes soft, then keep the dough covered tightly in the fridge for half an hour and then proceed to make the kachoris.
Syrup Or No Syrup For Mawa Kachori ?
These Rajasthani mawa kachoris taste good without syrup too. We often enjoys this as a light snacks with evening tea. The crispy crunchy taste with hint of sweetness is a good one, if you are conscious about calories and if you are a diabetic.
As a dessert, these mawa kachoris needs to be dressed up with syrup. Some prefers to dress up these kachoris with just a drizzle of light syrup. But I love to drench them in a thick syrup, coating the kachoris nice and good. The flavour and taste improves after five or six hours and believe me it taste heavenly.
Make Aheads – will surely reduce the time and steps will be more manageable.
1. Prepare the dry fruits three days before.
2. Prepare the khova two days before.
3. Prepare the syrup a day before.
Few Pointers You Need To Remember While Making Mawa Kachori –
1. Chop or slice the dry fruits after roasting it lightly on a griddle. You can skip this part too, but toasted dry fruits are so flavourful.
2. Khova should be soft, so after adding sugar to it, do not keep it for too long over the flame. Or better if you mix the powdered sugar to the khova after switching off the gas. If khova becomes too hard, you wont be able to fill the kachoris properly and chances will be there that you might end up with many tears and holes in the kachoris.
3. Kachoris need to be fried in hot oil over low medium flame. This step is important and it comes with practice. Else it wont get cooked properly from inside.
4. Always re heat the syrup before pouring it over the kachoris and once the kachoris are drenched in syrup, remove the kachoris from the syrup immediately. This will retain the crispiness of the kachoris.
- 500 ml Milk, full cream
- 1 tsp Cornflour (optional)
- 200 gm All purpose flour / Maida
- 2 tbsp Ghee / clarified butter
- Salt to taste
- 1/3 cup+ Warm water
- 1/2 cup Mawa / khova (made from 500ml milk)
- 3/4 cup Dry fruits and nuts (cashews, almonds, pistachios, dry coconut), cut into thin slices or finely chopped
- 4 tbsp Sugar (or as required)
- 1/2 cup Sugar
- 1/2 cup Water
- 1-2 Cardamoms
- Saffron : few strands
In a deep bottom pan, bring the milk to rapid boil, three times. Then keep reducing the milk on medium low heat till it solidifies at the bottom.
When the milk reduces to 3/4 of the total volume, add cornflour diluted in milk and keep stirring it vigorously.
Keep stirring in between and monitor it continously. Do not increase the heat.
This process will take one hour to reduce half litre milk. At the end when khoya becomes ready, keep stirring it on low heat. Remove from the pan and keep aside.
In a bowl, sieve the flour, salt and ghee, mix it well till it forms beads. It should look like bread crumbs.
Take little of that in your palm and fist it tightly, if it hold shape, then you do not need to add more ghee. If it does not add more ghee and test again.
Now, add the warm water very slowly and little at a time, and knead it well.
The dough should be tight but pliable. Cover the dough with a kitchen towel and let it stand for at least 30 minutes.
- In the meanwhile, prepare the mawa filling and syrup or chashni.
To the prepared khoya/ mawa add the powdered or fine sugar. Mix it thoroughly. Add the dry fruits nuts, mix them well.
If using store bought khoya, then warm it slightly in a pan till it becomes soft. This will take around 10 minutes. Then add the sugar and dry fuits, nuts and mix it well.
- In a saucepan, add the water followed by sugar and keep it in a medium heat for few minutes till the water starts boiling.
Increase the heat, add the cardamom pods and keep stirring, till you find the syrup to be two string consistency.
Dip a teaspoon into he syrup 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.
Pinch a plum size balls from the dough and make small rounds. My dough has yielded 18 kachoris medium size.
Take a small ball of the dough, flatten it with the help of your palm and fingers. Make a bowl / katori shape and 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.
If you want to crimp the edges of kachori (the design on the side of the kachori), then slightly thin out the edges of the kachori with your finger, wet the edges and then crimp with your fingers. Crimp will hold better this way.
Make some 16-18 kachoris, filled with mawa and crimped at the edges, keep them for 10-15 minutes covered with a damp cloth, before deep frying them in hot oil.
The oil for deep frying, should not be too hot. Deep fry the kachoris on low medium heat. Kachoris should not sizzle when dipped in hot oil. It should slowly puffed up, keep turning them in interval of every two minutes. Once done, the kachoris will slowly come up to the surface and will get evenly browned.
I usually fry 3-4 kachoris at a time. Per batch takes around 10-15 minute time to finish.
Drain the mawa kachoris in kitchen towel before dipping them in warm syrup for 2-3 minutes.
Keep aside the sugar glazed kachoris covered loosely for 5-6 hours. This will improve the flavour and taste.
If you want to serve the mawa kachori immediately, then poke holes in the kachori with a skewer or fork, pour the warm thin syrup over the kachori and serve.
How To Make Simple Mawa Or Khoya Peda ?
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.
Looking for more desserts with mawa / khoya? Please check this ones –
Wishing you all who stops by a very Happy, safe and prosperous Diwali
Enjoy the Diwali goodies
This post was first published on Oct, 2011 and is republished today with fresh relevant content, tried and tested recipe and fresh pictures.