Divine Meethi Kachori, a “must have sweet dish” on every festive occasion!
Cooking Time – 45 mins
Serves – 4
- Plain Flour (Maida)- 1 Cup
- Pure Ghee for deep frying and moin
- A pinch of Salt
- Sugar- 1 Cup
- Pistachios (Pista)- 1 tbsp grated
- Almonds- 1 tbsp grated
- Powdered Cinnamon (Dalchini)- ½ tsp
- Freshly powdered Cardamom- 1 tsp
- Khoya (Mawa)- ½ Cup
- Syrup- 1 Cup
- A few Saffron strands
Method of Preparation
Syrup (Chashni) Preparation
- Boil sugar and water together on a medium flame.
- When sugar comes to boil, add cardamom and saffron until sugar syrup is about 1 thread. Set the prepared syrup aside.
- Add 1 tbsp pure ghee as moin and a pinch of salt to plain flour. Now use enough water to knead into tight dough.
- Knead for about 5-7 minutes to prepare firm dough.
- Make 10 equal sized balls out of the dough and keep aside for 15 minutes, covered with a moist muslin cloth.
- After this, roll out balls into rotis having 3 inch diameter.
- Now, place 2 teaspoon of filling stuff at the centre of roti. Moist the rim of the roti with water. Hold edges at 5-6 points and bring them at the centre enclosing the filling. Seal the filling inside by pressing the points tightly. Now press the ball gently with your palm. Repeat this with other balls also.
- Heat ghee in a pan to fry kachoris. Fry kachoris on a medium flame until they turn golden brown on all sides. You may bake kachoris instead of frying.
- Make a small hole at the top centre of every kachori and pour roughly 2 teaspoon of syrup into it. Pour some syrup outside on the surface of kachori as well.
- Garnishing them with sliced pistachios and serve.
- If kachories are fried on high flame; they get soft and do not become crispy.
- You can serve Kachories without syrup also.