Sweet Kachori Recipe


  • 1 tbsp Ghee
  • 1 tbsp Besan
  • 250 gm Flour
  • Oil for deep frying

  • Filling
  • 150 gm Khoya
  • 100 gm Castor Sugar
  • tsp Cardamom seeds
  • 100 gm Dried fruits, chopped

  • Kesar syrup
  • 250 gm Sugar
  • 250 ml Water
  • tsp Kesar, soaked in 1 tbsp water


  1. Sieve the flour and besan. Rub ghee into the flour with fingertips. Add little water. Knead well until dough is smooth.
  2. Cover and chill for fifteen minutes.
  3. Mix khoya, dried fruits, castor sugar and cardamom seeds for the filling.
  4. For kesar syrup dissolve the sugar in the water and boil for about 5-7 minutes. Stirr in kesar and liquid.
  5. Make equal sized balls of the dough and roll them into a round shape, about 4" in diameter.
  6. Place a tsp of filling in the centre. Seal the dough.
  7. Fry kachoris over a slow flame in hot oil. When golden, drain.
  8. Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.

Tip: Adding a cupful of grated carrot or beetroot to the coconut while making burfi will give you "natural" colouring and nutritional benefits.

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