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. 

It will take approximately 8-10 minutes.

STEP 9 – Drain out the fried kachoris with slotted spoon and keep them on kitchen towel/ absorbent paper to drain excess ghee.

STEP 10 – Likewise, deep fry all the kachoris. Cool them completely.

STEP 11 – If your sugar syrup is cooled down, heat it again.

STEP 12 – Drop the kachoris in warm sugar syrup and keep them immersed for 2-3 minutes. Coat them evenly with sugar syrup.  

STEP 13 – Take them out and arrange them on a serving plate.

Garnish them with slivered dry fruits, rose petals and silver warq. Pour 1-2 tablespoon sugar syrup and ready to serve.

You can store them in an air-tight container for 4-5 days. 

CRISPY NIMKI

Crispy Nimki is a traditional Indian tea time snack recipe, that often available in every North Indian home. Crispy Nimki recipe is a great way of preparing a wonderful snack called as Nimki/ Tikona Nimki/ Namak Paree. It is a variation of Namak Paree snack, which is a layered triangular shape snack. Nikmi is a salty, crunchy, and flaky with a mild hint of nigella seeds, a staple savoury dish.  Nimki is a regular snack found in small kiosks, roadside food stalls and every household especially during the festive season. I have prepared it for my daughter who lives in Mumbai as she needs some homemade snack stuff. Now I am going to add this crispy deep fried savoury snack in my Diwali menu.  It can be made during any festive or celebratory occasion. Can be served with a cup of masala chai as a tea time snack or make it for the festivals like Diwali, Holi or any other special occasion. It has a very long shelf life, more than a month, if stored properly in an air tight container. These quick and easy savoury delights are a treat to the eyes as well as the tummy.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

¾ Cup Maida [plain flour]

½ teaspoon Cumin Seeds

½ teaspoon Nigella Seeds

1 teaspoon Chilli Flakes ( optional )

1 teaspoon Oregano ( optional )

1 teaspoon Kasuri Methi ( optional )

2 teaspoon Ghee

Salt to taste

Oil for deep frying

To be Mixed Into A Paste/ Satha : 

2 teaspoon Maida

2 teaspoon Ghee

Chatpata Masala : ( optional )

1 teaspoon Powder Sugar

1 teaspoon Kashmiri Chilli Powder

1/2 teaspoon Black Salt

Regular Salt as needed 

METHOD:

STEP 1 – In a big plate or mixing bowl, sieve maida.

STEP 2 – Then combine the plain flour, salt, cumin seeds, nigella seeds, chilli flakes, oregano and ghee.

STEP 3 – Mix it well using your fingers. You will get a crumbly texture.

STEP 4 – Then add water little by little and mix well and start kneading a dough.

STEP 5 – Make a semi-stiff dough.

STEP 6 – Cover the dough with a clean cloth/ lid and keep it aside for 30 minutes.

STEP 7 - In small bowl, add 2 teaspoon ghee and maida and mix well to form a paste.

 

STEP 8 – After 30 minutes, knead the dough again, divide into 2-3 portions. 

STEP 9 - Take one dough portion, make it flat and roll into 9-10” diameter disc without using any flour for rolling.

STEP 10 – Apply ghee-maida paste evenly over the disc using a spoon.

STEP 11 – Start rolling the disc tightly from one end to another end.

STEP 12 – Using a sharp knife, cut the log/ roll into equal portions.

STEP 13 – Facing downwords ways [where the swirled part is facing upsidedown ], keep each piece on rolling board and press it tightly.

STEP 14 – Again start rolling the dough piece in small disc of 4-5” diameter. Do not use any flour while rolling.

STEP 15 – Prick it using a fork all over.

STEP 16 – Fold into half to form a semi-circle and again fold to form a triangle. Press the 2 corners lightly using your index finger.

STEP 17 – Prick the final piece with fork from both the sides.

STEP 18 – With the same procedure, make all the nimkis ready and keep them on a plate.

STEP 19 – Heat oil in a kadai/ frying pan.

STEP 20 – When the oil is enough hot, slow the flame. Drop few nimkis in hot oil and deep fry them on a medium-slow flame till they turn golden brown in colour from both the sides.

STEP 21 – Drain them on an absorbent paper or kitchen towel to remove excess oil.

STEP 22 – Cool them completely and then store in an air tight clean jar.