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Mawa Kachori Recipe: Make Mawa Kachori at home like this, you will be fond of sweets

Mawa Kachori Recipe: If a person who is fond of sweets gets anything sweet, then he goes berserk. That’s why today we have brought you the recipe of Mawa Kachori, by which you can easily make Mawa Kachori at home.

It will not take much time to make Mawa Kachori and it is also made very easily. That’s why this recipe can work for you. So let’s know how to make Mawa Kachori.


All purpose flour – 250 grams (2 cups), Ghee – 1/4 cup, Mawa – 1 cup (250 grams) For dough, Sugar powder – 1/2 cup, Sugar – 1 cup, Cashews – 5 to 6, Almonds – 5 Se 6, Pistachio – 5, Cardamom powder – 1/2 tsp, Ghee – for frying kachori


To make Mawa Kachori, first of all, you have to put ghee in a bowl for flour and mix the ghee well in the flour. After this knead the flour by adding a little water, after that cover the dough and finely chop the cashews, almonds, pistachios.

After this, heat the pan on the gas and put mawa in it and fry the mawa on low flame. When a sweet smell starts coming from the mawa along with ghee, take it out in a plate. After this, when the mawa cools down, add finely chopped cashews, pistachios, almonds and sugar to it.

After this, to make sugar syrup, add one cup of sugar and half a cup of water in a pan and cook it and keep stirring it. After this, when the sugar syrup is made, mix the kneaded flour in it while mashing it lightly and break it into small lumps and separate them.

After this, put the ghee again in the pan to heat and spread the round dough ball by pressing it with the palms, also it can be shaped like a bowl. After this fill the stuffing of mawa in it. Also, while closing this stuffing, make it flat by pressing lightly with the palms.

After this, put them in a pan for frying and bake the kachoris on low flame till they turn golden brown and put them in sugar syrup. After this, when the sugar syrup is filled in them, take them out in a plate. After this, you can serve it by adding cashews, almonds and pistachios.


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