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Khoya - 200 gm
Milk powder - 50 gm
Nutmeg powder - 0.5 teaspoon
Cardamom powder - 0.5 teaspoon
Cinnamon powder - 0.5 teaspoon
Plain flour - 250 gm
Cornflour - 1 Tablespoon
Ghee or Butter - 30 gm (for cover)
Sugar - 250 gm
Water - 1 cup
Saffron - 1 pinch
Ghee or Butter - as needed, for frying
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Mix khoya, milk powder, cardamom powder, cinnamon powder and nutmeg powder. The mixture should be soft and crumbly. Mix flour, cornflour and ghee separately for cover. Using water knead to a pliable dough. Cover the dough with a wet cloth. Keep aside. Boil sugar and water adding a Tablespoon of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain the syrup. Crush and add the saffron to the syrup and keep aside. Make 15 to 16 flattish balls out of the filling mixture. Divide dough also into 15 to 16 parts. Roll a cover ball into a puri, and place one filler ball in the centre. Pull up all the sides to seal the filler 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 Tablespoon of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving.
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