Sweet Kachori
Sweet Kachori Recipe
Sweet kachori is a creation of the indian culinary intellect. The sweet taste makes sweet kachori all the more savory. Mostly sweet kachori is made by fry. It is a much enjoyed snack.
SERVES: 15
INGREDIENTS
- For Filling: Khoya - 200 Gms
- Milk Powder - 50 Gms
- Nutmeg-Cardomom-Cinnamon Powder - 1/2 Tsp
- For Cover: Plain Flour - 250 Gms
- Cornflour - 1 Tbsp
- Ghee - 30 Gms
- For Syrup: Sugar - 250 Gms
- Water - 1 Cup
- Pinch Saffron - 1 Big
- Ghee - For Deep Frying
- Milk - 1 Tbsp
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, turn once only.
- Repeat the same to make 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.
