MAWA KACHORI

Mawa Kachori is a royal Rajasthani sweet delicacy made from deep-fried flaky pastry filled with sweetened mawa (khoya) and dry fruits, then dipped in fragrant sugar syrup. Originating from Jodhpur, Rajasthan, it is considered one of the region’s signature sweets.
Rajasthani cuisine is known for its richness and indulgent use of ghee, dry fruits, and dairy products. Mawa Kachori beautifully reflects this heritage. Once prepared mainly in royal households, it is now a popular treat in sweet shops across North India. Unlike the savory version, this is a dessert kachori, typically enjoyed during festivals and celebrations. It features a sweet, flaky outer crust with a rich, melt-in-the-mouth filling, offering a truly luxurious bite.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 6 kachoris

Ingredients
For the dough:
1 cup all-purpose flour (maida)
2 tbsp ghee
A pinch of salt
For the filling:
1 cup mawa/khoya
1/4 cup powdered sugar
1 tbsp chopped cashews
1 tbsp coarsely ground almonds
1 tbsp coarsely ground pistachios
1/4 tsp cardamom powder
A pinch of saffron strands
For the sugar syrup:
1 cup sugar
1/2 cup water
A few saffron strands
2–3 crushed cardamoms
1/2 tsp kewra water or rose water (optional)
For frying: Ghee
For garnish: Silver vark, pistachio powder, a few saffron strands

Method
Prepare the dough: In a bowl, mix flour, ghee, and salt. Add water gradually and knead into a semi-soft dough. Cover and let it rest for 15–20 minutes.
Prepare the filling: Crumble the mawa with your hands and sauté it in a pan until it becomes dry and grainy. Let it cool, then mix in the powdered sugar, saffron strands, cardamom powder, and all chopped and ground dry fruits. Mix well.
Make the sugar syrup: In a thick-bottomed pan, combine sugar, water, saffron, and cardamoms. Boil until it reaches a one-string consistency. Add kewra or rose water at the end and turn off the heat.
Shape the kachoris: Divide the dough into small balls and do the same with the filling (lemon-sized balls). Take a dough ball, flatten it slightly, place a filling ball in the center, seal well, and gently flatten again with your hand or roll lightly.
Fry the kachoris: Heat ghee on a low to medium flame. Fry the kachoris on low heat until they turn crisp and golden brown.
Dip in syrup: While still warm, dip the fried kachoris in warm sugar syrup for 2–3 minutes.
Garnish and serve: Remove and garnish with silver vark, pistachio powder, and a few saffron strands.