kalpana’s la cucina..... spice 4 all seasons: MAWA/ KHOYA KACHORI

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Thursday, 24 October 2019

MAWA/ KHOYA KACHORI

Traditional Indian Sweet Kachori also known as Mawa Kachori/ Kachuri / Kachodi, stuffed with Mawa/ Khoya and Dry Fruits, deeped in sugar syrup and served with some more sugar syrup. The list of Indian mithais may be a long one, but the long list of Indian savouries sure does match up to that. Mawa Kachori is one of the popular dishes that take a little from both dishes. Regular kachori consists of deep fried flour filled with spicy stuffing, which is sometimes made with potatoes, onions or lentils. But mawa kachori is a sweet snack that consists of deep fried flour dough stuffed with mawa and dry fruits. For this recipe, I have used store brought mawa but you can make your own batch at home easily. The recipe also needs cardamom infused sugar syrup to drench the kachoris in. Follow this simple recipe of crusty and sugar coated Mawa/ Khoya Kachori with step by step pictures and make your own batch of the delicious sweet dish and enjoy the royal treat at your home. Do not forget to share your feedbacks.

INGREDIENTS:

For Kachori:

2 Cup Maida

3 tablespoon Ghee

Salt as needed

Water to knead the dough

200 gms Mawa/ Khoya

½ teaspoon Cardamom Powder

½ Cup mix Dry Fruits, finely crushed [Almonds, Cashews and Pistachio]

½ Cup Powder Sugar

Ghee for frying kachoris

For Sugar Syrup:

1 Cup Sugar

¼ Cup Water

¼ teaspoon Cardamom Powder

Few Saffron Strands

For Garnishing:

Chopped Dry Fruits

Dry Rose Petals

Silver Warq

METHOD:

For Making Stuffing:

STEP 1 – Heat a non-stick pan on low flame.

STEP 2 – Add dry fruits and roast, cool them and blend coarsely, keep them aside.

then add crumbled mawa in the pan and cook on medium flame till it starts to melt and turn light brown in colour. Keep continuous stirring.

STEP 3 – Later turn off the flame. Transfer the mawa in a plate.

STEP 4 – Let it cool for few minutes and then add powder sugar, cardamom powder, and powdered dry fruits and mix them really well.

STEP 5 – Keep it aside and cool completely. Stuffing is ready.

For Making Cover / Dough:

STEP 1 – In a mixing bowl, add maida, ghee and salt and gently mix using your fingers.

STEP 2 – Add cold water little by little and start kneading.

STEP 3 – Bind it into a soft and smooth dough. Do not knead it too much.

STEP 4 – Cover the dough and rest it for 30 minutes.

Making Sugar Suryp:

STEP 1 – In a pan, add water and sugar and place it on flame to simmer until the sugar dissolves completely.

STEP 2 – As the sugar melts, cook the sugar syrup for 2 more minutes.

STEP 3 – For this recipe we need 1 string consistency sugar syrup. So to check the consistency, take a drop of it in a bowl and apply it on finger and thumb. One thread should be form between the fingers while stretching them apart. This means your sugar syrup is ready.

STEP 3 – Turn off the flame and remove from heat and add cardamom powder and saffron strands and mix it.

STEP 4 – Keep it aside.

How to make the kachori:

STEP 1 – Divide the dough in 6 equal portions.

STEP 2 – Take one portion and make it flat with hands/ rolling pin.

STEP 3 – Then place 1-1 ½ tablespoon mawa mixture in the centre.

STEP 4 – Now lift and bring the ends together, seal the edges tightly and expand the kachori into 2-3 inch diameter round by pressing gently with hands.

STEP 5 – Make sure that the stuffing doesn’t spills out. Place the kachori on a plate.

STEP 6 – Heat enough ghee in a wide pan/ kadai on medium heat.

STEP 7 – Similarly prepare the kachoris like this and keep aside.

STEP 8 – When the ghee is hot enough, drop small piece of dough in the kadai and if it comes up immediately on the top then the oil is properly heated .

STEP 9 - Now slide the kachori in ghee and deep fry on medium heat till slightly browned from both the sides.