Sweet Kachoris are every Indian sweet lover’s dream come true. These mouth-watering delights combine the richness of khoya (evaporated milk solids) with aromatic spices, all encased in a crispy, golden-fried dough shell. But here’s the real showstopper – they’re dunked in a luscious saffron-infused sugar syrup that’ll have you weak in the knees.
About the Recipe
If you haven’t tried sweet kachoris yet, you’re seriously missing out. These little bundles of joy combine the best of both worlds – a rich, creamy filling and a delightfully crispy outer shell. The aromatic khoya mixture, subtly spiced, is the star. And when you douse these golden beauties in that heavenly saffron syrup? Sheer bliss.
Why You’ll Love This Recipe
Where do I start? The wonderful textures, the fragrant spices, the luscious syrup.these sweet kachoris tick all the boxes. The crispy exterior gives way to a soft, melt-in-your-mouth filling with each bite. And that lingering saffron aroma? merely divine. One taste and you’ll be hooked.
Sweet Kachori
Cooking Tips
For perfect kachoris, knead the dough well until smooth and pliable. Fry on low heat so they cook through without burning. Rolling the fried shells in the warm syrup is key for that glazed, syrupy coating. Most importantly? Watch them closely while frying – they can go from pale to burned in a flash.
Serving and Storing Suggestions
These indulgent sweets are best served fresh and warm, with the syrup still glistening. But don’t worry, you can without a doubt make a batch ahead. The unsweetened kachoris keep well for up to a week. merely warm them up and dunk in the syrup before serving. One kachori is never enough – plan for 2-3 per person. Total hands-on time: 1 hour.
Similar Recipes
- Mawa Kachori
- Gujiya
- Imarti
- Jalebi
- Badusha
Nutrient Benefits
Although a sweet indulgence, kachoris do offer some nourishing benefits. The khoya provides protein, calcium and other nutrients from milk. The wheat flour is a good source of fiber and minerals. And saffron is renowned for its antioxidant properties. So go ahead, enjoy that second helping – in moderation, of course.
Sweet Kachori
Ingredients
For filling:
- 200 gms khoya (50 gms milk powder)
- 1/2 tsp nutmeg-cardamom-cinnamon powder
For Syrup:
- 250 gmd sugar
- 1 cup water
- 1 big pinch saffron
- ghee for deep frying
For cover:
- 250 gmd plain flour
- 1 tbsp cornflour
- 30 gms ghee
Instructions
- 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 .
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Frequently Asked Questions
Can I make the dough with all-purpose flour?
Without a doubt. All-purpose flour (maida) works beautifully here. The slight difference in gluten content compared to whole wheat won’t majorly impact the texture. For an even lighter kachori, use half all-purpose and half semolina flour.
What if I don’t have saffron?
No saffron, no problem. You can omit it from the syrup, or use a pinch of yellow or orange food coloring instead. The flavor will be slightly different, but still utterly delicious.
How can I get a perfect khoya filling?
The key is gently sautéing and mashing the khoya while it’s still moist. Let it cool completely before mixing in the spices. This prevents the filling from becoming dry or gritty.
How long do the finished kachoris keep?
Ideally, these sweet treats are meant to be eaten fresh on the day they’re made. However, you can refrigerate any leftovers for 2-3 days. Gently reheat before serving.
Why do my kachoris split while frying?
This usually happens if the dough is too dry or overworked. Be sure to use just enough water for a smooth, pliable dough. Also, let it rest covered before rolling and stuffing.
