Kachodi Sweet

Ingredients:

• For filling:
• 200 gms khoya
• 50 gms milk powder
• 1/2 tsp.cardamom-cinnamon powder
• For Syrup:
• 250 gms. Sugar
• 1 big pinch saffron
• 1 cup water
• ghee for deep frying
• For cover:
• 250 gms. plain flour
• 1 tbsp. cornflour
• 30 gms. ghee

Method:

• Mix ingredients for filling.
• The mixture should be soft and crumbly.
• Mix ingredients for cover.
• Using water knead to a pliable dough.
• Cover with a wet cloth. Keep aside.
• Boil sugar and water adding a tbsp. of milk to clear the syrup.
• Boil till the syrup is slightly sticky between the fingers. Strain.
• Crush and add the saffron. Keep aside.
• Make 15 to 16 balls of the mixture. Divide dough also into 15 to 16 parts.
• Roll one part into a puri, place one mixture ball in the centre.
• Pull up all the sides to seal the mixture 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 tbsp. of syrup and roll kachori around to let the syrup spread.
• Allow to stand for half hour before serving.

Notes:

• 1. The unsweetened kachoris may be stored without refrigeration for one week and
• sweetened as required .
• 2. For filling you can use dry fruits too.