Khoya Stuffed Sweet Kachori

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 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.