Rajasthani Mawa Kachori is a scrumptious dessert from the state of Rajasthan. This has a crispy and crunchy sweet crust which is packed with sweetened mawa/khoya dry fruit mixture.
Rajasthani Mawa Kachori or Mawe ki Kachori is a traditional Rajasthani dish. Different from other kachoris this lip-smacking Kachori is served as a sweet dish.
This extremely delicious and tempting delicacy is a specialty of Jodhpur. They are so delish that you can gobble them up in no time.
Festival Preparation: Holi Festival is coming in a few days. One thing is sure that every festival starts and ends with good food.
And sweets are always an integral part of any joyous or festive celebrations. Lots and lots of good food in so many tastes and colors! Festivals are all about colors and good food.
Mawa Kachori: So, on this auspicious festival I am here to present a very famous Rajasthani sweet. They say that the state of Rajasthan is all about bright colors, and it sure is. This ‘Mawa Kachori or Mawe ki Kachori’ is a dried milk + nuts filled snack which is coated in aromatic sugar syrup and topped with nuts.
These kachoris are a welcome treat at any time of the day. And the good news is that this is a perfect festive recipe which we used to have on Holi & Diwali too. So, these sweet kachoris are a “must have” for the festivals.
What is Kachori?
Kachori is a fried dumpling which is usually made into a savory or spicy snack. Kachori is a round flattened ball made of all-purpose flour aka maida. They are made both in savory and sweet versions.
In Rajasthan, these balls are generously filled with the stuffing of spicy mixture. There are many varieties of kachoris depending upon their stuffing.
What is the Origin of Kachori?
Kachori originates from the Indian subcontinent. In India Kachoris supposed to have their origin in the Indian States of Uttar Pradesh or Rajasthan.
Then there is this sweet Kachori aka Mawa Kachori. It is believed that Rajasthani Mawa Kachori was invented in Jodhpur. However, this sumptuous dessert recipe is devoured throughout the Northern India.
Some authentic Spicy Rajasthani Kachoris are:
- Moong Dal Kachori: This kachori has the stuffing of spicy yellow moong dal.
- Urad Dal Kachori: This kachori is stuffed with spicy urad dal mixture.
- Pyaaz ki Kachori: In Rajasthani cuisine, ‘Pyaaj Ki Kachori’ aka onion kachori is very famous. This kachori is filled with the spicy and aromatic onion mixture prepared by sautéeing them with spices and little potatoes.
There are also some kachoris which have a sweet stuffing. These are Mawa Kachori, and Dry Fruit Kachori.
- **Mawa Kachori: **In this Rajasthani Mawa Kachori recipe, pastry sheet is filled with a sweet and fragrant mixture of mawa and nuts. Then they are dipped in sugar syrup after deep-frying. This kachori makes it a great festive dessert or a holiday gift.
- Dry Fruit Kachori: Dry fruit kachori has a filling of dry fruits.
What is Mawa Kachori?
Mawe ki kachori or Mawa kachori is a famous Rajasthani dessert which is so popular all over the state of Rajasthan. Kachoris, in general, are one of the most addictive snacks and this sweet version is incredible in terms of flavor and texture. If you have ever tasted this beauty, then you would know what I am talking about.
Rich dry fruits and mawa (khoya) stuffed crisp deep-fried kachoris are coated in sugar syrup. They taste exquisite. Crunchy and sweet and colorful.
Alternative names for this fried snack are Katchori, Kachauri, or Kachodi.
How to serve Mawa Kachori:
This can be served as a snack or a dessert. Personally, I consider it a dessert. Imagine a dessert with a crispy crust, and mawa and nuts filling which is soaked in aromatic syrup. Mmmmm, for me that feeling is a pure bliss.
How does this Rajasthani Mawa Kachori taste?
This Rajasthani Mawa Kachori is very rich in taste. But don’t worry you weight watchers, a couple of kachoris can be eaten every once in a while, and they are a must especially during festivals. As soon as you will take each delectable bite in your mouth, you wouldn’t stop reminding yourself that this stuff really is something worth going for.
Sweet Memories: Some of you might know that I come from the Indian state of Rajasthan. And you might have also read about another delicacy from my hometown, which was ‘JAIPURI PYAAZ KI KACHORI’. I wrote about a particular Rawat Mishthan Bhandar (a sweet-snack shop) in my pyaaz ki kachori post. So, the interesting fact is that the same shop is famous for this Mawe ki Kachori too. Ohh, I so so miss that taste.
Well, I have no connections whatsoever with this sweet shop. But as a native Jaipurite, I would again recommend this place to anyone who wants to visit Jaipur. Make sure to add it to your must-visit places in Jaipur. This place has been awesome for its legendary kachoris for a long long time.
A delicacy from Rajasthan: Today I am sharing the Mawa kachori I used to eat at Rawat. This is my Mom’s recipe which she cracked after many attempts. And it does taste 99% the same. The only difference is in the looks.
Kachoris you get at Rawat are not decorated with nuts, but I felt like adding them because they look more festive and colorful. And to make them look colorful was my motto! And I did it. 🙂
**Making this Rajasthani Mawa Kachori at home is worth it! **
Making this dish might seem a little time taking, but believe me every single minute spent in making this delicacy is really worth.
How do you make mawa Kachori?
The key ingredients for the recipe are all-purpose flour, mawa, sugar chopped nuts, and cardamom. I used all purpose flour for making this recipe, but you can also use whole wheat flour for the recipe.
First, I made easy peasy homemade mawa which is very quick and fuss-free. Then I made the stuffing with mawa, sugar, and nuts. Made a smooth dough for making a flaky crust. Deep-fried them on medium heat. And soaked in sugar syrup. Finally decorated with nuts, and these beauties were ready.
Some tips for making your best Mawa Kachori:
You can store the stuffing in the freezer for upto 1 month. Thaw it overnight in the refrigerator prior to use.
You can store these kachoris at room temperature in an airtight container for 3-5 days.
Do not roll stuffed kachoris too thin. If the pastry shell is very thin, they might break while frying.
I have used instant mawa made with milk powder, but you can swap it with traditional mawa.
So let’s see the cooking process without any further delay.
WATCH VIDEO BELOW: Rajasthani Mawa Kachori Recipe
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Direct Video link: https://www.youtube.com/embed/WnMTrNZXvMU