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Shahi Mawa Kachori – Rajasthani Mawa Kachori

Shahi Mawa Kachori – Rajasthani Mawa Kachori

Enjoy the royal treat of Shahi Mawa Kachori right at your home. You will surely drool over this amazing taste. Oozing with the amazing flavors of rich dry fruits and mawa this will make an amazing snack. You can have it whenever you crave for something sweet.

Here is a step by step recipe with pictures to make Crusty and sugar coated Shahi Mawa Kachori. Enjoy this amazing snack anytime.

Directions

Getting ready:

Thinly slice the almonds and chop the cashews into small chunks. Use them for garnishing.

Rajasthani mawa kachoriMaking:

In a bowl, mix refined flour and 2 tbsp of ghee together really well. Now add cold water little at a time to the flour and bind it into soft dough as required for making chapatti. Don’t knead the dough too much. ¼ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 15 to 20 minutes to set.

Rajasthani mawa kachori

Meanwhile, prepare the stuffing. For this, put the crumbled mawa in the preheated pan. Roast by stirring constantly until it becomes light brown in colour.

Rajasthani mawa kachori

Later, turn off the flame and add powdered almonds and cashews to the roasted mawa. Mix them really well. Then transfer the mixture to a bowl so that it cools off quickly.

Rajasthani mawa kachori

Once the mawa mixture cools down a bit, add half amount of green cardamom powder and powdered sugar to it. Mix all the ingredients really well. Stuffing is ready.

Rajasthani mawa kachori

By this time, dough will be ready as well. Slightly knead the dough and divide it into small lumps. Take a lump and roll it into smooth peda then roll it out into 2 to 2.5 inch diameter round poori.

Shahi mawa kachori

Put 1 to 1.5 tsp of stuffing on the poori. Then lift the sides of the poori and close the stuffing properly.

Rajasthani mawa kachori

Expand the kachori into 2 to 2.5 inch diameter round by pressing gently with the hands. Make sure that the stuffing doesn’t spills out. Place the kachori on a plate and similarly prepare the remaining kachoris.

Rajasthani mawa kachori

Heat enough ghee in a wok on flame to deep fry the kachoris. Drop small piece of dough in the wok and if it comes up immediately on top then the oil is aptly heated. Now slide the kachoris in the ghee.

Rajasthani mawa kachori

Once the kachoris rises up to the surface of the oil, flip the sides and fry them on medium-low flame until they become golden brown from both the sides.

Rajasthani mawa kachori

Later, drain out the fried kachoris with slotted ladle on kitchen paper towel kept on a plate. It took 10 minutes to fry a batch of kachoris. Mawa kachoris are ready, you can have them straightaway or coat them with sugar syrup.

Rajasthani mawa kachori

For coating the kachoris with sugar syrup, put sugar and ½ cup of water to a pan and place it on flame to simmer until the sugar dissolves completely. As the sugar melts, cook the sugar syrup for 2 minutes more. If required add 1 tbsp of milk to the syrup to remove the impurities.

Rajasthani mawa kachori

To check the consistency of sugar syrup, take few drops of it in a bowl. When the syrup cools down, apply it on finger and thumb. Two threads should form between the fingers while stretching them apart. Sugar syrup of two thread consistency is ready.

Rajasthani mawa kachori

Turn off the flame and add the remaining green cardamom powder to the sugar syrup. Mix well.

Rajasthani mawa kachori

Dip all the kachoris one by one in the sugar syrup and coat them evenly with it. Arrange them on a plate. Shahi mawa kachoris are ready to serve.

Rajasthani mawa kachoriServing:

Garnish these sumptuous and divine shahi mawa kachoris with almonds and cashews and serve. You can store them in an air-tight container for 10 to 12 days.

Rajasthani mawa kachori

Shahi Mawa Kachori - Rajasthani Mawa Kachori
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Ghee – 2 tbsp
  • Cashews – 1 tbsp (coarsely ground)
  • Almonds – 1 tbsp (coarsely ground)
  • Mawa – ⅓ cup
  • Green cardamom – 4 (finely crushed)
  • Powdered sugar/boora – ⅓ cup
  • Sugar – 1 cup (for syrup)
  • Almonds – 4 (for garnishing)
  • Cashews – 2 (for garnishing)
  • Green cardamom – 3 to 4 (for garnishing)
  • Ghee – to fry kachoris
Instructions
  1. Thinly slice the almonds and chop the cashews into small chunks. Use them for garnishing.
  2. In a bowl, mix refined flour and 2 tbsp of ghee together really well. Now add cold water little at a time to the flour and bind it into soft dough as required for making chapatti. Don’t knead the dough too much. ¼ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 15 to 20 minutes to set.
  3. Meanwhile, prepare the stuffing. For this, put the crumbled mawa in the preheated pan. Roast by stirring constantly until it becomes light brown in colour.
  4. Later, turn off the flame and add powdered almonds and cashews to the roasted mawa. Mix them really well. Then transfer the mixture to a bowl so that it cools off quickly.
  5. Once the mawa mixture cools down a bit, add half amount of green cardamom powder and powdered sugar to it. Mix all the ingredients really well. Stuffing is ready.
  6. By this time, dough will be ready as well. Slightly knead the dough and divide it into small lumps. Take a lump and roll it into smooth peda then roll it out into 2 to 2.5 inch diameter round poori.
  7. Put 1 to 1.5 tsp of stuffing on the poori. Then lift the sides of the poori and close the stuffing properly.
  8. Expand the kachori into 2 to 2.5 inch diameter round by pressing gently with the hands. Make sure that the stuffing doesn’t spills out. Place the kachori on a plate and similarly prepare the remaining kachoris.
  9. Heat enough ghee in a wok on flame to deep fry the kachoris. Drop small piece of dough in the wok and if it comes up immediately on top then the oil is aptly heated. Now slide the kachoris in the ghee.
  10. Once the kachoris rises up to the surface of the oil, flip the sides and fry them on medium-low flame until they become golden brown from both the sides.
  11. Later, drain out the fried kachoris with slotted ladle on kitchen paper towel kept on a plate. It took 10 minutes to fry a batch of kachoris. Mawa kachoris are ready, you can have them straightaway or coat them with sugar syrup.
  12. For coating the kachoris with sugar syrup, put sugar and ½ cup of water to a pan and place it on flame to simmer until the sugar dissolves completely. As the sugar melts, cook the sugar syrup for 2 minutes more. If required add 1 tbsp of milk to the syrup to remove the impurities.
  13. To check the consistency of sugar syrup, take few drops of it in a bowl. When the syrup cools down, apply it on finger and thumb. Two threads should form between the fingers while stretching them apart. Sugar syrup of two thread consistency is ready.
  14. Turn off the flame and add the remaining green cardamom powder to the sugar syrup. Mix well.
  15. Dip all the kachoris one by one in the sugar syrup and coat them evenly with it. Arrange them on a plate. Shahi mawa kachoris are ready to serve.
  16. Garnish these sumptuous and divine shahi mawa kachoris with almonds and cashews and serve. You can store them in an air-tight container for 10 to 12 days.