Jodhpuri Mawa kachori (Sweet Dish from Rajasthan)

• Servings:
• Preparation time: 18 minutes.
• Frying time: 10-12 minutes(each batch).
• Total time: 30 minutes.

Jodhpuri Mawa Kachori is a luxurious sweet treat from the royal city of Jodhpur in Rajasthan, India.

I first tasted it when my son was studying engineering there. When came home for first vacation on Diwali holiday he brought “Jodhpuri Mawa Kachori” with him as a souvenir for us. I opened the box of sweets, the aroma would fill the room.

The first bite was captivated me —the crisp outer layer, the rich mawa filling with hints of dry fruits, the perfect flavour of ghee (clarified butter), sweetness from the syrup made it unforgettable taste. It was unlike anything I’d tasted before, and I instantly understood why it was so popular. 

Traditionally enjoyed during weddings, festivals like Diwali and special occasions.

Ingredient:

For stuffing:

• Khoa (Mawa): 200 gm
• Sugar: 100 gm (powder)
• Green cardamom Powder: 1 teaspoon
• Dry coconut: 25 gm(cut into small pieces/grated)
• Almond: 10-15 no. (Cut into thin slices)
• Dry grapes: 20 gm
• Cashew nut: 20 gm (Cut into pieces)
• Pistachio: 20 gm (Cut into pieces)
• Ghee: 1 tablespoon
• edible color:1 pinch(optional)

For dough (outer layer):

• Maida (refined flour):400 gm
• Ghee: 150 ml
•  Green cardamom Powder: 1 teaspoon
• Saffron: 2 pinches (soaked in milk) optional
• Milk: 100- 150 ml
• Ghee: for deep frying
• Sugar: 250 gm (for sugar syrup)
• Water: 100 ml

Preparation:

1.  Take a large pan; pour sugar as well as water; add cardamom powder and saffron, bring it to boil.
2. Let this (syrup) boil for 3-4 minutes. Remove from heat, sugar syrup is ready.

Method:

For stuffing:

1. Take a non stick fry pan. Pour 1 table spoon of ghee, when ghee become hot add Cashew nut, Almond, Dry grapes, Pistachio all together and fry for 20 to 30 seconds; add Khoa and fry on medium flame for a minute. Stir continuously till it become light brown in colour. Keep aside, allow it to cool to room temperature, add sugar powder and mix properly, now stuffing is ready.

For making dough:

1. Take a wide vessel; pour Maida, Green cardamom Powder and ghee. Mix well by rubbing between palms. Mix well and prepare hard dough with the help of saffron milk and milk (The dough can be made in food processor also). Keep aside and use it after 20 to 30 minutes.

For making kachori:

1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger/rolling pin, make 5’’ diameter circle (leaving centre little thicker than edge)
2.  And stuff 3-4 teaspoon stuffing in the centre, pull the edge of dough to wrap the (stuffing) repeat it with rest of the ball.
3. Make it round in shape and slowly flatten this to 3” diameter kachori.
4. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil it comes up slowly).
5. Deep fry the kachori on medium to low heat(about 10-12 minutes).
6. After it starts to puff slowly turn over; fry till it becomes golden brown from both side.
7. Dip this kachori into the sugar syrup; after 1-2 minutes, take out pieces on strainer, now kachori is ready.
8. Cut the kachori into two pieces with the help of knife before serving; sprinkle some almond and Pistachio and pour two tablespoon sugar syrup on the kachori. Mouth watering Mawa kachori is ready to eat.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Jodhpuri Mawa kachori (Sweet Dish from Rajasthan) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.