Mawa Kachori

Prepare the pastry dough: mix all-purpose flour, a pinch of salt, and ghee together. Rub the ghee into the flour until it resembles coarse crumbs. Add cold water gradually (about 80–100 ml) and knead into a firm, smooth dough. Cover with a damp cloth and rest for 20 minutes.

Prepare the khoya filling: crumble the khoya into a non-stick pan and cook on low heat for 4–5 minutes, stirring, until it dries slightly and turns light golden. Remove from heat.

Chop cashews and almonds finely. Mix into the warm khoya along with raisins, sugar, and cardamom powder. Stir well and allow to cool completely.

Divide the dough into 12 equal balls. Roll each ball into a small disc about 8 cm in diameter.

Place a generous tablespoon of the khoya filling in the centre of each disc. Bring the edges together, pinch firmly to seal, and gently flatten into a thick disc shape (kachori shape).

Heat oil in a deep kadai over medium-low heat (around 150°C). The low temperature is critical for kachoris to cook through without burning.

Fry 3–4 kachoris at a time for 10–12 minutes, turning occasionally, until they are deep golden and crisp all over.

Drain on paper towels and allow to cool for 5 minutes.

Prepare sugar syrup: dissolve sugar in water, add saffron, and boil to a one-string consistency. Keep warm.

Dip each fried kachori in the warm sugar syrup for 30–45 seconds, coating well. Remove and place on a wire rack to allow excess syrup to drip off.

Serve warm, garnished with chopped pistachios and a pinch of cardamom powder.