Raksha Bandhan Recipe from “Prasanta Kumar Bhuian Sr. Sous Chef – Galaxy Club by Brigade Hospitality

Mawa Kachori

A rich dry fruit and mawa delicacy brought to you from Rajasthan making it the perfect festive dish

Serves: 4

Prep Time: 30 mins

Cook Time: 15 mins

Dough Ingredients:

· All-purpose flour – 1 Cup

· Ghee – 2 tbsps

· Water – as required.

Filling Ingredients:

· Mawa – ½ cup

· Milk powder – 1 cup

· Mixed nuts – ¼ cup (almonds, pistachios, coarsely ground)

· Cardamom – ¼ teaspoon (crushed)

· Sugar – 3 tbsp

Syrup Ingredients:

· Sugar – 1 cup

· Water – ½ cup

· Cardamom – 1/8 tsp

· Saffron strands – Few strands

Method

For Syrup:

· In a saucepan, add sugar and water and bring to boil on medium heat.

· Add saffron, and cardamom pods. Stir and set aside.

For Filling:

· In a tawa, add milk powder and mawa, cook on medium flame and keep stirring, add water to make soft dough like consistency. Stir continuously to avoid burning.

· Add mixed nuts, cardamom, and sugar to the mix. Stir well until ingredients come together. Keep aside to cool.

For Dough:

· In a large bowl, add all-purpose flour and ghee, mix well. Add water to it and knead until the dough is soft and can be pulled apart easily.

· Divide into equal parts and roll into spheres.

· Take each sphere and flatten into disks with your palms.

· Add 2 tbsps of the filling to the flattened disk and close it by pinching the sides together. Tear off any excess dough.

· In a saucepan, heat enough oil to deep fry. Drop the kachoris into the hot oil and fry till golden brown, they will begin to puff up, keep flipping the kachoris so it cooks evenly all around.

· With a slotted spoon drain excess oil, place on a plate and drizzle 2 tbsps of sugar syrup on each sphere.

· Add remaining pistachios on them and serve.

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