Mawa Kachori Recipe / Khoya Kachori / Sweet Kachori Recipe / Rajasthani Mawa Kachori Recipe

mawa kachoriMawa kachori recipe is a cuisine of North India particularly Uttar Pradesh and Rajasthan. Mixture of almond, pista, kaju, sugar, cardamom powder, saffron and mawa-khoya is stuffed in maida dough. Deep fry this kachori till gets crispy and then dip in sugar syrup. The pinch of saffron and cardamom powder brings a unique flavour to kachori.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 2-3
  • Skill Level: Medium


For The Dough : ——

  • Maida – 1 Cup
  • Melted Ghee – 2 tbsp
  • a pinch of salt
  • Desi Ghee For Frying
  • Finely Chopped Pistachios (for garnish) – 1 tbsp

For Stuffing :—–

  • Grated Mawa-Khoya – 1/2 Cup
  • Chopped Almond – 2 tbsp
  • Chopped Pistachios – 2 tbsp
  • Cardamom Powder – 1/2 tsp
  • Chopped Kaju-Cashew Nut – 1 tbsp
  • Powder Sugar – 1 tbsp
  • Few Saffron-Kesar Strands

For Sugar Syrup :——

  • Few Saffron-Kesar Strands
  • Sugar – 1 Cup
  • Water – 1/2 Cup


  • For dough : — In a big bowl, add maida, ghee and salt, knead into a firm dough using enough warm water.
  • Cover the dough with muslin cloth for 15-20 min.
  • Divide the dough into 6 equal portions and keep aside.
  • For sugar syrup : — Heat the 1/2 cup of water in pan on medium flame, add the sugar and boil the syrup.
  • Let it form a syrup of one thread consistency.
  • Add the saffron and mix well, keep aside.
  • For stuffing : —– Heat the ghee in a pan on medium flame, add mawa.
  • Fry it till turns little golden brown.
  • Add sugar, almond, pistachios, kaju, cardamom powder and saffron, mix well and your stuffing is ready.
  • Divide the stuffing into 6 equal portions.
  • Take small portion from the dough and make a hole in each round portion and pour the stuff mix and seal it.
  • Roll these balls a little and make a poori, make a smooth ball without any cracks and flatten it between your palms roll  it in a circle of 2 ½ – 3 inch diameter.
  • Heat the oil in a pan on medium heat for deep fry, slide  the poori carefully and press very gently with spatula when it tries to come on top and puff up.
  • After it puffs up, turn on other side and fry it till turns little golden brown.
  • Drain on absorbent paper and allow the kachoris to cool slightly.
  • Dip the kachoris in the hot syrup, drain and keep aside.
  • Garnish with pistachios.
  • Serve hot or cool mawa kachori.
MAWA KACHORI RECIPE was last modified: February 5th, 2015 by Authentic Indian Vegetarian Recipes