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Authentic Rajasthani Mawa Kachori with Saffron Syrup Made at Home
Mawa Kachori with Saffron Syrup is a traditional Indian sweet featuring crispy pastry and a rich mawa and nut filling. Perfect for festive desserts, Diwali sweets, or when you want something a little special.
Kachori, kachodi, katchuri, kachuri or kachauri is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India. It is made of maida filled with a baked mixture of moong dal or onions (usually, depending on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served potato curry and sometimes with hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.
Stuffed pastry with saffron syrup, rich mawa, and pistachios
Why you will love and enjoy this Mawa Kachori with Saffron Syrup
- Crisp outside with a rich, melt-in-your-mouth filling
- That saffron syrup adds just the right sweetness
- Feels like a festive treat, but doable in your own kitchen
Mawa Kachori with Saffron Syrup
- Prep Time: 35 minutes
- Rest Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate
- Cuisine: Indian
Description
Mawa Kachori with Saffron Syrup are crisp on the outside and filled with a rich, slightly fudgy centre. They’re a bit indulgent, a bit messy to make, but honestly, so worth it when you take that first bite.
Ingredients
Crust
- 1 cup all-purpose flour (maida)
- 2 tbsp ghee
- About 1/2 cup lukewarm water
Filling
- 1/2 cup heavy cream
- 1 cup milk powder
- 1/4 cup mixed nuts (almonds and pistachios, coarsely ground)
- 1/4 tsp crushed cardamom
- 3 tbsp sugar
- Note: You can swap the cream and milk powder with 3/4 cup mawa if you have it.
Frying
- Oil, enough for about 1 1/2 inches depth
- Syrup
- 1 cup sugar
- 1/2 cup water
- 1/8 tsp crushed cardamom
- Few strands of saffron
Instructions
Dough
- In a bowl, mix 1 cup all-purpose flour with 2 tbsp ghee using your fingers until it feels slightly crumbly.
- Slowly add about 1/2 cup lukewarm water, a little at a time, and knead into a soft but slightly firm dough. Don’t overwork it, just bring it together until smooth-ish.
- Cover with a damp cloth and let it rest for at least 10 minutes.
Syrup
- In a saucepan, combine 1 cup sugar and 1/2 cup water over medium heat.
- Once it comes to a boil, add saffron strands and 1/8 tsp crushed cardamom. Let it cook until it reaches a one thread consistency.
- Turn off the heat and keep it warm, not hot.
Filling
- In a frying pan on medium heat, combine 1/2 cup heavy cream and 1 cup milk powder.
- Stir continuously for about 3 to 4 minutes until it thickens into a soft dough-like mixture. This is your quick mawa.
- Add 1/4 cup mixed nuts, 3 tbsp sugar, and 1/4 tsp crushed cardamom.
- Cook for another 2 minutes, stirring so it doesn’t stick or brown too much.
- Remove from the heat and let it cool. It’ll firm up slightly but should still feel soft and just a bit moist. If it turns too dry, add a tiny splash of cream and mix.
Shape the Kachoris
- Knead the rested dough briefly for about a minute.
- Divide into about 18 equal portions.
- Roll each into a small ball, then flatten into about a 2-inch circle.
- Place about 1 tbsp of filling in the centre.
- Bring the edges together and seal well. Be careful, or the filling might leak later.
- Let the filled balls rest for 3 to 4 minutes.
- Then gently flatten each into about a 3-inch disc using your palm. Press lightly so they don’t crack.
Fry
- Heat oil in a pan over medium heat. Not too hot, or they’ll brown too fast and stay soft inside.
- Test with a small piece of dough; it should rise slowly with bubbles.
- Carefully add a few kachoris at a time. Don’t overcrowd the pan.
- Fry on medium heat for about 5 to 6 minutes, turning occasionally, until they puff and turn golden brown all over.
- Remove and place on a paper towel.
Serve
- Just before serving, drizzle each kachori with about 2 tbsp warm syrup.
- Garnish with leftover filling or sliced pistachios if you like.
- You can also serve them without syrup if you prefer a less sweet version.
Notes
Created, prepared, tried, and tested Preshana
Mawa Kachori with Saffron Syrup has that satisfying crunch followed by a soft, slightly fudgy filling. It’s a bit hands-on, but the result makes it worthwhile.
Mawa Kachori with Saffron Syrup offers a contrast of crisp pastry and soft, rich filling that feels satisfying from the first bite. The gentle sweetness from the syrup and the warmth of cardamom make it a treat that’s both comforting and a little indulgent, perfect for anyone wanting to try a traditional dessert at home.
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