Mawa Kachori
Veg
Sweet, deep-fried pastry from Jodhpur stuffed with a filling of khoya (reduced milk), nuts, and cardamom, then soaked briefly in sugar syrup — a festive hybrid of savoury kachori technique and mithai richness. One of the most celebrated Rajasthani sweets, sold by halwais from dawn in Jodhpur's old city.
Cuisines
Rajasthani
Marwari
Best for
Breakfast
Snacks
Recipe
Prep: 25 min
Cook: 30 min
Total: 55 min
2-3 servings
Ingredients
| 1 cup | mawa (khoya) |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped nuts (almonds, pistachios) |
| 1 cup | all-purpose flour |
| 2 tablespoons | ghee |
| 1/4 teaspoon | salt |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a bowl, mix the all-purpose flour, ghee, and salt. Gradually add water to form a soft dough. Cover and let it rest for 15 minutes.
- 2 In a pan, crumble the mawa and cook on low heat until it turns golden brown. Stir continuously to avoid burning.
- 3 Add sugar and cardamom powder to the mawa, mix well, and cook for another 2 minutes. Remove from heat and let it cool.
- 4 Once cooled, add chopped nuts to the mawa mixture and mix well.
- 5 Divide the dough into small balls. Roll each ball into a small disc.
- 6 Place a spoonful of the mawa filling in the center of each disc. Gather the edges and seal tightly to form a kachori.
- 7 Heat oil in a deep frying pan. Fry the kachoris on medium heat until they are golden brown and crispy.
- 8 Drain on paper towels and serve warm.
Tips
Ensure the oil is not too hot; fry on medium heat to cook the kachoris evenly.