Thandai Mawa Kachori

Name: Thandai Mawa Kachori
Total time: 5400 s
Yield: 6 pieces
Cuisine: Indian
Ingredients: 100 ml Water; 100 g Sugar; 1 pinch cinnamon; 1/2 TBSP Lemon Juice; 20 g Thandai Powder; 40 g Mawa; 100 g Maida; as required Water; 2 TBSP Ghee

Janhavi Pawar @shake_chilly

Holi Special Challenge
Holi is incomplete without the flavour of Thandai. If you love the taste of Thandai you will love all the forms and fusion of this flavour. So for you all this holi try my Thandai Mawa Kachori and do post your feedback

#Holi2022

Shelf Life - 5 days in fridge since mawa contain

#Holi2022

Shelf Life - 5 days in fridge since mawa contain

Janhavi Pawar @shake_chilly

#Holi2022

Shelf Life - 5 days in fridge since mawa contain

#Holi2022

Shelf Life - 5 days in fridge since mawa contain

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Ingredients

1 hr 30 mins

6 pieces

Sugar Syrup
100 mlWater
100 gSugar
1 pinchcinnamon
1/2 TBSPLemon Juice
Thandai Mawa Filling
20 gThandai Powder
40 gMawa
Kachori Crust
100 gMaida
as requiredWater
2 TBSPGhee

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Steps

1 hr 30 mins

1

Sugar Syrup**
Add Water, Sugar, A pinch of cinnamon powder bring to boil add lemon juice and furthur boil to one string consistency and let it cool down.
2

Thandai Mawa Filling**
Add Thandai Powder (You can use homemade or store bought) to Mawa and mix gently. Ensure not to mix too hard like dough as we want crumbly texture ofr Mawa Mixture
3

Kachori Crust Dough**
Make a dough with all-purpose flour, ghee and water and rest for 30 minutes.Rub
the ghee in flour before adding water.
4

After 30 mins take around small to medium size dough ball and roll it and fill it with Thandai Mawa Filling
5

Now close now fold and close this filling ball nicely. Ensure to close it properly otherwise the ball may open up while frying.
6

Now deep fry all the balls nicely until golden brown
7

Once its done, dip the fried kachoris in the sugar syrup and keep them dipped at least for 5 mins
8

Decorate it with foil, Kesar strands or dry fruits of your choice. And kachoris are ready to serve.

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Cooksnaps

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Janhavi Pawar @shake_chilly

on March 16, 2022 18:00

I am from Mumbai and I am a graduate in Home Science from Mumbai University and also completed my Diploma in Baking. I have worked with Hotel Four Points Sheraton and ITC Grand Central. I am a proud owner of Deźźert Belly. I am baking with my mother since the age of 14 and my speciality lies in Bakery and Desserts.