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Mawa Kachoris

Special Exotic Mawa Kachoris are Indian hand pies, filled with mawa/khoya and mixed nuts, dipped in sugar syrup. Learn how to make Mawa Kachoris.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: Indian, Rajasthani
Keyword: Kachoris, Mawa
Author: Swati


For Outer Covering

  • 1 Cup All Purpose Flour/Maida
  • 2 tbsp Ghee
  • 1/2 Cup Milk- for kneading

For Filling

  • 1 Cup Khoya/Mawa(Evaporated Milk Solids)
  • 1/2 Cup Powdered Sugar
  • 1/2 Cup Mixed Nuts(Cashew Nuts, Almonds, Raisins, Pistachios) for filling and garnish
  • Oil for frying

For Sugar Syrup

  • 2 Cup Sugar for Syrup
  • 1/2 tsp Green Cardamom whole or Powder
  • 1 Cup Water


For Filling

  • Very finely chop nuts with a knife or in a chopper and keep aside.
  • Roast mawa in a non-stick or a heavy bottomed pan with a tsp of ghee till it is light brown.
  • Keep aside to cool.Add sugar and nuts to mawa and mix well.

For Outer Covering and making Kachori

  • In a bowl mix oil in the flour, rub it to mix properly till the flour resembles breadcrumbs.
  • Add milk slowly and knead to a soft dough.Keep the dough covered till you make the filling.
  • When ready to make, divide the dough into equal small portions of the size of the tennis ball.
  • Roll out a thin circular disc with the help of rolling pin.Place a tbsp or as required mawa-nuts mixture on the disc and gather the ends of the rolled dough together as shown in the pic below. You can use all-purpose flour slurry to seal the edges.
  • Pinch the folded end and tie a thin strip of dough, as shown in the pic below.
  • Make the kachoris from all the portions, keep these covered with a damp cloth so that the dough doesn't dry up.
  • 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.
  • Drop the kachoris in sugar syrup, coat nicely take out and sprinkle some more chopped nuts.
  • You can decorate it with Chandi ka vark or silver foil and store in an air-tight container when completely cooled.
  • These stay good for at least 15-20 days or more during winters.

Make Sugar Syrup

  • Take sugar in a pan, and add water just enough to soak sugar. 
  • Boil sugar syrup till one thread consistency