Mawa Kachori Recipe

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mawa kachori is a traditional indian sweet. These sweets are very famous for estivals. make it at your home make your festival more owesome.

ingredients

For the dough
Maida / All purpose flour – 2 cups
Ghee / Clarified butter – 1/4 cup
Pinch of salt
Ice cold water to knead the dough

For the filling

Khoya / Dried whole milk – two hundred g
Cardamom powder – 1/2 tsp
Dry fruits – 2 tbsp ( Finely chopped )
Powdered sugar – three/4 cup
For the sugar coating
Sugar – 1 cup
Water – 3/4 cup
Cardamom powder – half of tsp
Saffron – a pinch
Ghee for frying
Dry end result slivers for garnishing
Saffron for garnishing
Silver foil for garnishing
Dried rose petals for garnishing

Rajasthani Mawa Kachori Recipe

For the dough
mix flour, ghee and salt in a bowl and mix nicely together with your fingers.
add ice cold water step by step and knead a tender dough.
cover and keep apart.
For the filling
warmness khoya in a pan.
cook dinner till it starts offevolved to go away the perimeters of the pan.
dispose of from heat and cool absolutely.
add cardamom powder, dry culmination and powdered sugar.
mix nicely.
For the sugar syrup
warmness sugar and water in a pan.
cook dinner till it has reached 1 string consistency.
remove from warmth.
upload cardamom powder and saffron.
preserve apart.
meeting
Divide the dough and filling into 12 equal components.
Take one component and make it into a ball.
dirt and roll it slightly.
keep one part filling in the middle and convey the ends together.
Seal well.
dust and roll very gently to make a 4 inch circle.
you may roll it using your hands as well.
Be careful not to tear the dough whilst rolling.
warmth ghee in a pan.
whilst the ghee is slightly warm, slide the kachories in the pan.
cook dinner on low warmness until barely browned from both the perimeters.
remove on a plate and allow cool.
warmth the sugar syrup yet again.
Dip the cooled kachories inside the warm syrup and take out on a plate.
Garnish with dry fruit slivers, rose petals, silver foil and saffron strands.
let them cool once more until sugar syrup is dried.
store in an hermetic container for two-three days.

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