Mawe Ki Kachori is a rich lip-smacking sweet from Rajasthan.
Mawe Ki Kachori is a mouthwatering sweet. The mawa/khoya, dry nuts, some aromatic spices are stuffed in the dough then deep fried in ghee/clarified butter. Sugar syrup is added to the kachori after frying then served. This is a royal treat for everyone. It is a very unique and exotic dessert for festive occasions like Diwali. So, try to make this yummy sweet at home and surprise your loved ones.
This tasty sweet was prepared by Nisha Samar – A lovely grandmom from Udaipur, Rajasthan who loves to cook and sing.
Tips and Suggestions by Mom Chef:-
- The proportion of ghee that is ‘Moyan’ is very important to make the kachori ‘khasta’.
- The kachori should be fried on a low flame so that it gets cooked well on the inside as well.
- This yummy sweet can be stored in an airtight container for up to a month.
- If the kachori cracks after sealing, then a paste of refined flour and water should be made and used to seal the kachori before frying.
This recipe was made under the Indian Diwali League (Live Cooking Contest) by Zayka Ka Tadka.