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Recipe: Sweet Kachori

Last Updated: Tuesday, September 18, 2012 - 09:31

Try out some traditional Maharashtrian delicacy!


For cover:
250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee

For filling:
200 gm Khoya
50 gm Milk powder
1/2 tsp Nutmeg, cardamom, and cinnamon powder

For syrup:
250 gm Sugar
1 Cup water
1 Big pinch saffron
Ghee for deep frying


Mix khoya, milk powder and other ingredients for filling.

Take a big bowl and combine plain flour, corn flour and ghee.
Using water, knead it to pliable dough. Now cover it with a wet cloth.
Boil sugar and water to form syrup, add one tbsp of milk also.
Boil until the syrup is slightly sticky between the fingers.
Crush and add the saffron.
Prepare 15 to 16 flat balls from the mixture.
Divide the dough into 15 to 16 parts.
Roll one ball into a puri and put one mixture ball in the centre.
Pull up all the sides to seal the mixture, and press in the centre.
Make 5 to 6 kachoris.
Heat ghee and fry them on low flame until light brown, turning once.
Repeat the process for remaining kachoris.
Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
Pour half tbsp of syrup and roll kachori around to let the syrup spread.
Allow to stand for about half an hour before serving the Sweet Kachoris.

First Published: Tuesday, September 18, 2012 - 09:31
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