Mawa kachori recipe with instan mawa (2024)

Mawa kachori recipe with step by step photos. Sharing a very easy to make rich and tasty dessert/snack recipe for holi.

Kachori is usually made during holi and this mawa kachori recipe is a specialty from Rajasthan. I so wanted to make this mawa kachori but I did not have mawa handy. So I made this instant mawa with condensed milk and milk powder and totally loved this mawa kachori. Authentic or not this instan mawa or khoya with condensed milk was really delicious and rich.

Mawa kachori is a deep fried pastry stuffed with milk solids mixed with nuts, cardamom powder and saffron. On serving a quick drizzle of saffron infused sugar syrup is given. All these ingredients make this mawa kachori recipe a real rich one. Perfect ending to holi 2017 feast it would be. Please note that this is by no means a low fat or low cal recipe. A small serving goes long way. A small kachori is very satisfying and dense 🙂

To make mawa kachori recipe first we shall make the pastry dough and rest or 15 minutes. While the dough is resting we can make filling and sugar syrup side by side. Once all the components are ready, roll, stuff and fry the kachoris :). I have added 1 teaspoon rava to the dough to make the mawa kachori more crispy and flaky. Ice cold water is must for flaky crispy pastry in any pastry recipe. I have used a mix of badam and pistachios here. You can eve use raisins and cashews. If you have khova handy, you can use it too.

Serve mawa kachori as dessert after meal. These are best had fresh.

Here is how to make mawa kachori rcipe with step by step photos. Also check malpua recipe, jalebi recipe, badusha recipes

Step by step mawa kachori recipe

1. Take maida, rava, ghee, salt in a mixing bowl. Mix well till the ghee in well incorporated. Add ice cold water slowly and mix well. Knead the dough well and rest for 15 minutes.

2. While the dough resting, heat a saucepan with 2 teaspoons ghee. Add 200 ml condensed milk and 2 tablespoons milk powder to it. Mix thoroughly in low flame. Keep cooking in low flame till the condensed milk solidifies and leaves the side of the pan. Once the mixture is thick and resembles mawa, remove from flame. Add cardamom powder, crushed saffron and coarsely ground nuts. Allow to cool for 10 minutes.

3. Dissolve 1/2 cup sugar in 1/2 cup water and start heating in medium flame. Once the syrup turns thick ad a bit sticky, remove from flame. Add saffron threads and cardamom powder. Mix well.

4. By now the dough is ready for rolling. Divide the dough into 10 small balls.

5. Roll a ball into small thin poori. Keep about 1/2 tablespoon stuffing in the middle. Bring the edges together and close well.

6. Roll into small poori again gently. Make 10 such kachoris.

7. Heat oil for deep frying. Once the oil is hot maintain low-medium flame. Fry 3-4 kachoris at a time until golden brown and crispy. let the kachoris rest for 5 minutes. To serve, plate the mawa kachoris as required and drizzle sugar syrup all over. Sprinkle more dried nuts and serve mawa kachori immediately.

Mawa kachori recipe card below: