Dough

1. In a bowl, mix 1 cup all-purpose flour with 2 tbsp ghee using your fingers until it feels slightly crumbly.
2. 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.
3. Cover with a damp cloth and let it rest for at least 10 minutes.

Syrup

1. In a saucepan, combine 1 cup sugar and 1/2 cup water over medium heat.
2. 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.
3. Turn off the heat and keep it warm, not hot.

Filling

1. In a frying pan on medium heat, combine 1/2 cup heavy cream and 1 cup milk powder.
2. Stir continuously for about 3 to 4 minutes until it thickens into a soft dough-like mixture. This is your quick mawa.
3. Add 1/4 cup mixed nuts, 3 tbsp sugar, and 1/4 tsp crushed cardamom.
4. Cook for another 2 minutes, stirring so it doesn’t stick or brown too much.
5. 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

1. Knead the rested dough briefly for about a minute.
2. Divide into about 18 equal portions.
3. Roll each into a small ball, then flatten into about a 2-inch circle.
4. Place about 1 tbsp of filling in the centre.
5. Bring the edges together and seal well. Be careful, or the filling might leak later.
6. Let the filled balls rest for 3 to 4 minutes.
7. Then gently flatten each into about a 3-inch disc using your palm. Press lightly so they don’t crack.

Fry

1. Heat oil in a pan over medium heat. Not too hot, or they’ll brown too fast and stay soft inside.
2. Test with a small piece of dough; it should rise slowly with bubbles.
3. Carefully add a few kachoris at a time. Don’t overcrowd the pan.
4. Fry on medium heat for about 5 to 6 minutes, turning occasionally, until they puff and turn golden brown all over.
5. Remove and place on a paper towel.

Serve

1. Just before serving, drizzle each kachori with about 2 tbsp warm syrup.
2. Garnish with leftover filling or sliced pistachios if you like.
3. You can also serve them without syrup if you prefer a less sweet version.