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MAWA KACHORI
INGREDIENTS
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Ingredients |
Qty |
Ingredients
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Qty |
Ingredients
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For filling
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For Syrup
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Maida |
½ kg |
Mawa |
½ kg |
Sugar |
½ kg |
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Fat |
125 gm |
Sugar |
50 gm |
Water |
400 ml |
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Salt |
A pinch |
Chirongi |
25 gm |
lemon |
2-3 |
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Baking
powder |
¼ tsp |
Cardamom |
5 gm |
Rose water |
Few |
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Water |
Making
dough |
Cashwenut |
50 gm |
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METHOD
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Sieve flour,
salt and baking powder. Rub the melted fat and knead it to a medium soft
dough using water.
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Keep it aside,
fry mawa till it starts changing the colour.
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Remove from
fire and let it cool and add powdered sugar, Cardamom powder, and nuts.
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Mix well,
divide the dough into to equal sized balls. Roll out each ball to 3 inch
diameter
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Place the
filling on the 20 portion and cover each with the remaining 20.
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Seal the edges,
deep fry to just a pink colour on a slow fire.
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Prepare the
sugar syrup. Dip the fired kachori serve either hot or cold.
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