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

Ø  Mix ingredients for filling. The mixture should be soft and crumbly.

Ø  Mix ingredients for cover. Using water knead to a dough. Cover with a wet cloth. Keep aside

Ø  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.

Ø  Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts.

Ø  Roll one part into a puri, place one mixture ball in the center. Pull up all the sides to seal the mixture and press in center.

Ø  Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris.

Ø  When slightly cool, make a hole in the center of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

Ø  Allow to stand for half hour before serving.