Ingredients

• 250 gm flour

• 1 tbsp besan
• 1 tbsp ghee
• water for kneading
• oil for deep frying
• For the filling:
• 100 gm caster sugar
• 150 gm khoya
• 100 gm chopped dried fruits
• 1/4 tsp green cardamom seeds
• For the Saffron Syrup:
• 250 gm sugar
• 250 ml water
• 1/2 tsp saffron strands - soaked in 1 tbsp water

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How to Make SWEET KACHORIS

• Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.

• Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
• For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
• Roll out dough into flat discs about 4" in diameter. Put the filling in the centre and seal the roll with a little water on its edges.
• Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
• Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.