Ingredients

• For filling:
• 200 gms - khoya 50 gms - milk powder
• 1/2 tsp -nutmeg-cardamom-cinnamon powder
• For cover:
• 250 gms - plain flour
• 1 tbsp - corn flour
• 30 gms - ghee
• For syrup:
• 250 gms - sugar
• 1 cup - water
• 1 big pinch saffron
• Ghee for deep frying

How to Make Khoya Stuffed Sweet Kachori

• 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 powder 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 flattish 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.
• Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required.