sweets recipes

kachori recipe

khasta kachori recipe


  • 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.



  1. Mix ingredients for filling.
  2. The mixture should be soft and crumbly.
  3. Mix ingredients for cover.
  4. Using water knead to a pliable dough.
  5. Cover with a wet cloth.
  6. Keep aside.
  7. Boil sugar and water adding a tbsp of milk to clear the syrup.
  8. Boil till the syrup is slightly sticky between the fingers Strain.
  9. Crush and add the saffron.
  10. Keep aside.
  11. Make 15 to 16 flattish balls of the mixture.
  12. Divide dough also into 15 to 16 parts.
  13. Roll one part into a puri, place one mixture ball in the centre.
  14. Pull up all the sides to seal the mixture and press in centre.
  15. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
  16. Repeat for remaining kachoris.
  17. When slightly cool, make a hole in the centre of each (approx 2 cm diameter).
  18. Pour about half tbsp of syrup and roll kachori around to let the syrup spread.
  19. Allow to stand for half hour before serving.
  20. Note the unsweetened kachoris may be stored without refrigeration for one week and sweetened as required.
  21. Serves 15 helpings.
  22. Time required 2 hr.
  23. Shelf life 10 days.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button

You cannot copy content of this page

Adblock Detected

Please consider supporting us by disabling your ad blocker