Mawa Kachori

Name: Mawa Kachori
Total time: 2700 s
Yield: 6 kachoris
Cuisine: Indian
Ingredients: 1 cup all-purpose flour (maida); 2 tbsp ghee; Pinch salt; 1 cup mawa (khoya); 1/4 cup powdered sugar; 1 tbsp chopped caahews; 1 tbsp roughly ground almonds; 1 tbsp roughly ground pistachio; 1/4 tsp cardamom powder; Few strands saffron; 1 cup sugar; 1/2 cup water; Few strands saffron; 3 crushed cardamom; 1 tsp kewra water or rose water (optional); Ghee for frying; Silver virk; Pistachio powder; strands Saffron

Deepa Rupani @dollopsbydipa

અમદાવાદ

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.
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Deepa Rupani @dollopsbydipa

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Ingredients

45 minutes

6 kachoris

For the dough (outer layer):
1 cupall-purpose flour (maida)
2 tbspghee
Pinchsalt
For filling:
1 cupmawa (khoya)
1/4 cuppowdered sugar
1 tbspchopped caahews
1 tbsproughly ground almonds
1 tbsproughly ground pistachio
1/4 tspcardamom powder
Few strands saffron
For Sugar Syrup:
1 cupsugar
1/2 cupwater
Few strands saffron
3crushed cardamom
1 tspkewra water or rose water (optional)
Ghee for frying
For garnish:
Silver virk
Pistachio powder
strandsSaffron

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Steps

45 minutes

1

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.
2

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.
3

Shape the kachoris: Divide the dough into small balls and do the same with the filling (lemon-sized balls).
4

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.
5

Fry the kachoris: Heat ghee on a low to medium flame. Fry the kachoris on low heat until they turn crisp and golden brown.
6

Add sugar, water, saffron and cardamom in one pan and prepare sugar syrup. Dip in syrup: While still warm, dip the fried kachoris in warm sugar syrup for 2–3 minutes.
7

Garnish and serve: Remove and garnish with silver vark, pistachio powder, and a few saffron strands.