Rajasthani mawa kachori is a traditional dish that differs from other spicy kachoris. This is an extraordinarily delicious and tempting delicacy in Jaipur's and Jodhpur's tradition. However, this dessert recipe is devoured throughout Northern India. Mawa kachoris are made on joyous festivals, celebrations, marriages, or gatherings. Check out the famous Rajasthani dessert recipe filled with dry fruits, mawa, and garnished with silver varak. Here is the recipe:


For Out Covering:

  • 1 cup all-purpose flour
  • 2 tbsp ghee
  • ½ cup milk (for kneading)

For Stuffing:

  • 1 cup khoya/ mawa
  • ½ cup powdered sugar
  • ½ cup mixed chopped nuts (cashews, almonds, raisins, pistachios, melon seeds) keep some for garnishing
  • Saffron stings
  • Oil, for frying

For sugar syrup:

  • 2 cups sugar
  • ½ tsp green cardamom powder
  • Dried rose petals
  • 1 cup water

For Garnishing:

  • Silver varak
  • Chopped nuts

How to make mawa kachori?

  1. To begin with, in this sweet dessert, all you need to do is first ready the out cover for the kachoris.
  2. Take a bowl, add all-purpose flour, ghee, and rub it to mix correctly till the flour resembles breadcrumbs.
  3. Slowly- slowly add milk and knead to a soft dough. Once it is done, keep the dough covered with the wet clot till you make the stuffing.
  4. To make the mawa stuffing, take a non-stick pan or heavy bottom Kadai.
  5. Heat tablespoon ghee, add sugar and nuts. Little saute them, now add mawa and mix all the ingredients.
  6. Lastly, add saffron strings and again mix well. Don’t overcook or burn the mawa unless it tastes burnt.
  7. Now make sugar syrup, take a pan, add water, sugar, green cardamom and bring to a boil for 6-7 minutes. Lastly, add dried rose petals to it.
  8. Heat the oil/ ghee in a kadhai for deep frying.
  9. Meanwhile, till the oil is heating, shape the kachoris. Divide the dough into small equal balls of portions.
  10. Roll out a thin circular disc shape with the help of a rolling pin. Place a tablespoon or as required nuts- mawa mixture on the centre, gather the rolled dough's needs and seal this with an all-purpose flour-water slurry for the edges.
  11. Dust some dry maids and roll up to small kachoris. Once the oil is hot enough, slip one by one to the warm oil.
  12. Deep fry on a medium flame till it turns golden brown and crispy from both sides.
  13. Drop the fried kachoris directly in the warm sugar syrup, nicely coat them, take out and decorate them with Chandi varak, rose petals or chopped nuts.

Your mawa kachoris are ready. Serve them on teej, rakhi or Janmashtami.