| Recipe Name:
Sweet kachori |
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| Category:
Indian Regional |
Sub Category:
Marathi |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
45 mins |
8 |
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Ingredients: |
| For cover |
|
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| Plain flour |
|
250 g |
| Corn flour |
|
1 tbsp |
| Ghee |
|
30 g |
| For filling |
|
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| Khoya |
|
200 g |
| Milk powder |
|
50 g |
| Nutmeg, cardamom, and cinnamon powder |
|
1/2 tsp |
| For syrup |
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| Sugar |
|
250 g |
| Water |
|
1 Cup |
| 1 pinch saffron |
|
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| Ghee for deep frying |
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Method: |
- Mix khoya, milk powder and other ingredients for filling.
- Take a big bowl and combine plain flour, corn flour and ghee.
- Using water, knead it to pliable dough. Now cover it with a wet cloth.
- Boil sugar and water to form syrup, add one Tbsp of milk also.
- Boil until the syrup is slightly sticky between the fingers.
- Crush and add the saffron.
- Prepare 15 to 16 flat balls from the mixture.
- Divide the dough into 15 to 16 parts.
- Roll one ball into a puri and put one mixture ball in the centre.
- Pull up all the sides to seal the mixture, and press in the centre.
- Heat ghee and fry them on low flame until light brown, turning once.
- Repeat the process for remaining kachoris.
- Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
- Pour half tbsp of syrup and roll kachori around to let the syrup spread.
- Allow to stand for about half an hour before serving.
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