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.