Mawa Kachori (Puffed Pastry)

October 15th, 2011 filed under Desserts, Snacks
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Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Rajasthan is known for their rich food and culture. Pastry filled with aromatic mixture of mawa and nuts makes a very festive dessert.

This recipe will make 18 Kachories.

Ingredients:

Crust

  • 1cup all-purpose flour (maida, plain flour)
  • 2 tablespoons clarified butter (ghee)
  • Approx. 1/2 cup of lukewarm water as needed

Filling

  • 1/2 cup heavy cream or whipping cream
  • 1 cup milk powder
  • 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
  • 1/4 teaspoon crushed cardamom
  • 3 tablespoon sugar

Note: If you are using mawa use ¾ cup of mawa instead cream and powder

Oil to fry

Syrup

  • 1cup sugar
  • 1/2 cup water
  • 1/8 teaspoon crushed cardamom
  • Few strands of saffron

Method

Crust

  1. Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
  2. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Syrup

Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.

Filling

  1. Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mava.
  2. Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
  3. After cooling, the mixture will become drier but still should be lightly moist.

Making Kachories

  1. Knead the dough for a minute.
  2. Divide the dough into about 18 equal parts.
  3. Roll each ball into about 2-inch diameter.
  4. Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
  5. Let the filled balls sit for 3 to 4 minutes before pressing.
  6. In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
  7. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
  8. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
  9. Slowly drop the Kachories in the oil, do not over crowd the kachories in frying pan, fry them on medium heat.
  10.  After they are puff, slowly turn them over.
  11. It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
  12. If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving

  1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.
  2. Kachories can also be served without syrup.

If you enjoyed the recipe for Mawa Kachori (Puffed Pastry), here are more great recipes you should try from Manjula's Kitchen.

21 Responses to “Mawa Kachori (Puffed Pastry)”

  1. […] the fort lit up over the city, we took a detour to the local sweet shop.  Their local specialty, Mawa Ki Kachori, is a type of deep fried pastry shell filled with sweetened milk made into a paste and smothered in […]

  2. Nipa says:

    Its a great recipe. I had half packet of Mawa left and didn’t know what to do with only that much amount, you came to rescue. Thanks to Ruchi, I knew that I need to grind my nuts very finely and that tip helped a lot.

  3. Ruchi says:

    I tried these over Diwali and they came out just wonderful. I did ruin my first 4 and I wanted to share with everyone what NOT to do! My nuts were not grounded fine and this caused the kachoris to break. My first mistake. My second mistake was rolling them with a rolling pin instead of doing it like how aunty showed it (very bad). This is what caused my kachoris to break. When I fried them (my first batch of 4) mawa came out and oil went inside and burned the mawa. I learned my lesson after that! Rest of the Kachoris came out just amazing. I rolled them using the palm of my hand and none of them broke and if they did, i took them out really fast. Thank you for this recipe aunty! My family has asked me to make it again next week!

  4. [...] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring [...]

  5. [...] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring [...]

  6. [...] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring [...]

  7. [...] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring [...]

  8. [...] “halwas” like my pumpkin version here are universally popular, some of other items like “mawa kachori”, “moti pak” and “sohan papdi” are more regional specialities requiring [...]

  9. carmen says:

    Dear Manjula
    I did today Mawa Kach and out was very good the whole family happy. I had some problems at first with sticky dough that was out but I put a little flour and went out. Mawa composition made ​​it to belamare (steam bath, I put a pan of water and then I made another pot in mawa because my pans would be glued). . Thanks again for your wonderful recipes that inspire me.

  10. it is very testy snack.Thank you

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