Mawa Kachoris

Rajasthani Mawa Kachori recipe

Mawa Kachoris are Indian hand pies filled with mawa/khoya (evaporated milk solids) and mixed nuts, deep fried and dipped in sugar syrup.

About the Recipe

These Kachoris or pies are a specialty from the State of Rajasthan. Mawa Kachoris are almost like Gujjiya which are khoya filled pastries(shaped like empanadas).

The only difference between Kachoris and Gujjiya is that the covering or pastry of gujjiya is quite thin as compared to Kachoris.

What are Kachoris

Kachoris are Indian pastries filled with savoury or sweet fillings. Dal Ki Kachori served with Aloo ki Subzi are popular in Uttar Pradesh and Pyaaz Ki Kachori served with Kadhi in Rajasthan.

Mawa Kachoris

Mawa or Khoya is evaporated milk solids and is used for making lot of Indian sweets and desserts. It adds richness to the desserts and sweets.

Mawa Kachoris are filled with mawa or khoya along with nuts so it makes it a perfect dish for festivals special occasions.

These mawa kachoris are quite popular in Rajasthan. Kachoris(savoury and sweet) are one of the popular breakfast item in Rajasthan Early morning you can see people lining outside the sweet shops for freshly made kachoris .

These are deep-fried and heavy on stomach, so people consume these in morning or for evening snack. These also a popular festivals dessert for Holi and Diwali or any other special occasions.

Ingredients used for Mawa Kachori

Flour- To make Halwai style kachori use all purpose flour. You can also use whole wheat flour or a combination of both the flours(maida and whole wheat flour).

Mawa-Mawa used for these kachori can be store-bought or homemade. For the recipe of Homemade Khoya/Mawa click here. I used ghee for making dough with flour, you can use any oil of your choice. Kachori dough made with ghee gives more flakier kachori and with oil gives crispy kachori.

Milk- for kneading the dough. You can add water also, but milk adds softens and sweet flavour to the outer covering.

Other ingredients For Filling- Mixed nuts, raisins, cardamom powder(optional).

For Sugar Syrup- Sugar and Cardamom Powder

Oil for frying

How to make Mawa Kachori

Preparing the dough

• Take flour, ghee in a bowl. Rub ghee in flour till it resembles breadcrumbs.
• Then knead a soft dough with milk. Milk should not be very hot or very cold. It should be at room temperature.
• Keep the dough to rest for sometime. Cover it with a wet cloth or keep it in an air tight container.
• When ready to make kachori, divide the dough into small portions.

Prepare the filling

• Roast Mawa in pan. Add little ghee to it. When we start roasting mawa it starts to liquidity then it starts to solidify. Keep on stirring while roasting mawa as it may burn.
• When mawa starts turning light brown, switch off the flame and take out mawa to cool.
• Now add chopped raisins and nuts(almonds, pistachios, cashew nuts etc.).
• Add sugar and mix nicely

Make Kachoris

• Now take a portion of dough and roll as shown in pic. Don't roll it very thinly.
• Place some filling on the rolled dough.
• Then seal the edges.

Make Sugar syrup

Make sugar syrup. In a pan add sugar and water. Boil it till one thread consistency. You can add cardamom powder or saffron strands.

To check the one thread consistency, when sugar solution starts getting thick, take a spoon and dip it in sugar solution. Then carefully take some syrup between your index finger and press and then pull back, slight thread formation will be there. Immediately switch off the gas.

Frying and Dipping Kachoris in Sugar Syrup

• Heat oil in a kadhai or heavy bottomed pan, when the oil is just warm, drop kachoris one by one. 
• To check whether the oil is hot enough to fry, drop a very small ball of dough in oil, it will start to sizzle and very slowly rise up on the surface.The oil should not be very hot, as the kachoris will bubble up and cooked on the outer side, inside covering will stay raw.
• Keep the flame to low and fry all the kachoris till light brown. It may take sometime, but do not increase the flame. The outer covering will cook but inside will remain raw.
• Take out the kachoris and dip hot kachori in sugar syrup. Coat it nicely and then take out a sprinkle chopped nuts.
• Leave it for sometime till it cools down and then store in an air tight container.

Please note, due to technical issues with this post, the video and the pics are not loading for Sugar syrup making and frying Kachori. Apologies for inconvenience.

Tips to make perfect flaky Mawa Kachori

• Rub the ghee in flour nicely to get the breadcrumbs like texture.
• Knead a soft dough for kachori.
• Do not over fill the kachori as the covering may tear and filling will leak while frying.
• Oil should not be too hot while frying. It leads to the formation of bubles on the covering.
• Fry kachori on medium flame. When we put kachori for frying in oil, it should slowly come up and not sizzle.
• Make sugar syrup of one thread consistency. Switch off the gas immediately when the thread is formed.
• If the syrup thickens, add some water and again cool syrup.

Shelf life and Storage

Mawa kachoris stay good for about a week to 10-15 days. Keep it in an air tight container at room temperature. In very hot weather finish these within 3-4 days.

More Rajasthani recipes that you may love to try

Dal Baati, Churma, Gatte ki Subzi, Gatte Ka Pulao, Multigrain Choorma Ladoo, Paush Vada, Mangodi Choliya ki Subzi, Tikadia

Recipe Card

FAQ's

Other Indian Dessert recipe for Holi and Diwali.. Chawal Ki Kheer, Meethe Chawal, Mini Rasgulla Kheer, Gulab Jamun, Moong Dal Halwa, Apple Kheer and many more..

Holi is here and if you are thinking of making Gujiyas.. Click here for the no fail Gujiya recipe.

Savory Dishes for Holi.. Chole Bhature, Dahi Bhalle/Vade, Papadi Katoris and many more.

Happy festivities!! Enjoy with your loved ones.. Cook, Eat , Celebrate!!!

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