Sweet Kachori

Sweet Kachori

Ingredients:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee
For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying
Method:

• Mix ingredients for filling. The mixture should be soft and crumbly.
• Mix ingredients for cover. Using water knead to a pliable dough.
• Cover with a wet cloth. Keep aside
• Boil sugar and water adding a tbsp. of milk to clear the syrup.
• Boil till the syrup is slightly sticky between the fingers.
• Strain. Crush and add the saffron. Keep aside.
• Make 15 to 16 flattish balls of the mixture.
• Divide dough also into 15 to 16 parts.
• Roll one part into a puri, place one mixture ball in the centre.
• Pull up all the sides to seal the mixture and press in centre.
• Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
• Repeat for remaining kachoris.
• When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
• Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
• Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for
• one week and
• sweetened as required .