Sweet Kachori Recipe


    For Cover:
  • 250 gm Plain flour
  • 1 tbsp Corn flour
  • 30 gm Ghee

  • For Filling:
  • 200 gm Khoya
  • 50 gm Milk powder
  • 1/2 tsp Nutmeg, Cardamom and Cinnamon powder

  • For Syrup:
  • 250 gm Sugar
  • 1 Cup water
  • 1 Big pinch saffron
  • Ghee for deep frying


  1. Mix khoya, milk powder, plain flour, corn flour and ghee. and other ingredients for filling. Using water, knead it to pliable dough. Now cover it with a wet cloth.
  2. Boil sugar and water to form syrup, add one tbsp of milk also. Boil until the syrup is slightly sticky between the fingers.
  3. Crush and add the saffron.Prepare 15 to 16 flat balls from the mixture.
  4. Divide the dough into 15 to 16 parts. Roll one ball into a puri and put one mixture ball in the centre.
  5. Pull up all the sides to seal the mixture, and press in the centre. Make 5 to 6 kachoris.
  6. Heat ghee and fry them on low flame until light brown, turning once.
  7. Repeat the process for remaining kachoris.
  8. Make a hole in the centre of each, when slightly cool.
  9. Pour half tbsp of syrup and roll kachori around to let the syrup spread.
  10. Allow to stand for about half an hour 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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