Jodhpur Sweet Mawa Kachori Pastry

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Mawa Kachori is a celebrated sweet pastry from Jodhpur, Rajasthan, featuring a crisp, golden shell encasing a rich filling of slow-cooked milk solids, aromatic cardamom, and crunchy nuts. Unlike its savory cousin, this festive treat is briefly dunked in saffron sugar syrup, giving each bite a glistening, melt-in-the-mouth finish that pairs beautifully with afternoon chai.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 24 gSugar
• 8 gProtein
• 125 mgSodium
• 210 mgPotassium
• 180 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the outer dough

• 2 cups all-purpose flour (maida)
• 2 tablespoons fine semolina (rava)
• 3 tablespoons melted ghee
• 1/4 teaspoon salt
• 3/4 cup cold water, as needed
• 1/2 teaspoon baking soda

For the mawa filling

• 2 cups tightly packed grated khoya (mawa)
• 1/3 cup powdered sugar
• 1 teaspoon green cardamom powder
• 2 tablespoons finely chopped pistachios
• 2 tablespoons finely chopped almonds
• 8 to 10 saffron strands soaked in 1 tablespoon warm milk
• 1 tablespoon raisins, chopped

For the saffron sugar syrup

• 1 cup granulated sugar
• 1/2 cup water
• 4 green cardamom pods, lightly crushed
• 6 to 8 saffron strands
• 1/2 teaspoon lemon juice

For frying

• 2 cups ghee or neutral oil, for deep-frying

Directions

1. Prepare the dough by rubbing the ghee into the flour and semolina until the mixture resembles coarse breadcrumbs; add salt, baking soda, and just enough cold water to bring it together into a stiff, smooth dough. Cover and rest for 20 minutes.
2. While the dough rests, crumble the khoya into a heavy pan and roast over low heat for 6 to 8 minutes, stirring constantly, until it turns lightly golden and aromatic. Remove from heat and let it cool completely before stirring in the powdered sugar, cardamom, soaked saffron with milk, pistachios, almonds, and raisins.
3. Bring the sugar syrup ingredients to a gentle boil in a small pan, then simmer for 4 to 5 minutes until slightly sticky between the fingers. Add the lemon juice to prevent crystallization and keep the syrup warm throughout frying.
4. Divide the dough into 10 equal balls. Roll each ball into a 4-inch disc, place a heaped tablespoon of mawa filling in the center, gather the edges up, seal tightly, and gently roll again into a 3-inch stuffed disc about 1/2 inch thick.
5. Heat the ghee or oil in a deep pan to 300 degrees F (150 degrees C); lower the heat to medium and fry the kachoris in small batches for 8 to 10 minutes total, flipping often, until they puff up and turn deep golden brown on both sides.
6. Drain each fried kachori on paper towels for 30 seconds, then dip it in the warm saffron syrup for exactly 1 minute on each side so it absorbs the syrup without becoming soggy.
7. Place the syrup-coated kachoris on a wire rack for 5 minutes so excess syrup drips off and the surface sets to a glossy finish. Serve warm or at room temperature, garnished with extra chopped pistachios.

Cook’s Notes

• Keep the dough stiff and minimally kneaded; a soft dough will absorb too much oil and turn greasy instead of flaky.
• Roast the khoya on low heat only until just golden – overcooking makes the filling dry and grainy rather than soft and fudgy.
• Maintain steady oil temperature; if it is too hot, the kachori will brown outside while remaining raw inside, and if too cool, it will soak up oil.
• For a richer festive version, add 1 tablespoon of warm ghee to the mawa filling just before stuffing to enhance the milky aroma.
• Mawa kachoris taste best within 4 to 6 hours of frying; store leftovers in an airtight container at room temperature for up to 2 days and refresh briefly in a warm oven before serving.

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