Ingredients:
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For filling 200 gms khoya
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50 Gms milk powder
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1/2 Tsp nutmeg-cardomom-cinnamon powder For cover:
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250 Gms plain flour
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1 Tbsp cornflour
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30 Gms ghee for syrup
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250 Gms sugar
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1 Cup water
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1 Big pinch saffron
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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 2 cm 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.
- Serves 15 helpings.
- Time required 2 hr.
- Shelf life 10 days.
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