Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons


For The Kachoris

  • 1 Cup Plain Flour (Maida)
  • 1 Tbsp Melted Ghee
  • A Pinch Of Salt

To Be Mixed Into A Filling

  • 1 Cup Crumbled Mawa (Khoya)
  • 10-15 Almond (Badam) Slivers
  • 10-15 Pistachio Slivers
  • 1 Tsp Cardamom (Elaichi) Powder
  • 10-15 Raisins (Kismis)
  • 2 Tbsp Sugar
  • A Few Saffron (Kesar) Strands

For The Sugar Syrup

  • 2 CupsSugar
  • A Few Saffron (Kesar) Strands

Other Ingredients

  • For Deep Frying – Ghee

Directions For Making Kerala Mawa Kachauri

  1. In a bowl add flour, ghee, and salt and knead into a firm dough using enough water and cover the dough with a lid and keep it aside for 10 minutes.
  2. In a bowl add mawa, almond, pistachio, cardamom, raisin, sugar, and saffron and mix it nicely and divide the filling into equal portions.
  3. Roll out a portion of the dough into a 100 mm. (4″) diameter circle without using any flour for rolling.
  4. Place a portion of the filling in the center and fold it over to make a semi-circle and seal the ends completely using a little water and twist the edges of the kachori
  5. Heat ghee in a deep non-stick kadhai and deep-fry, a few kachoris at a time on a slow flame till they turn golden brown in color from all sides.
  6. Drain on an absorbent paper and keep it aside to cool.

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