Celebrate the Flavors of Rajasthan with Homemade Mawa Kachori

If you have ever walked through the bustling streets of Jodhpur or Jaipur, your senses were likely captivated by the irresistible aroma of Mawa Kachori—a golden, flaky, deep-fried pastry stuffed with rich mawa (khoya) and nuts, soaked in fragrant sugar syrup. This iconic dessert from Rajasthan is a glorious fusion of crisp texture and melt-in-the-mouth sweetness, often reserved for special occasions and festivals.

In this blog, we’ll guide you through the process of making Rajasthani Mawa Kachori at home, turning your kitchen into a royal sweet shop.

Unlike its savory cousin, the regular kachori, Mawa Kachori is a sweet delicacy. It’s a deep-fried pastry filled with sweetened khoya (mawa), dry fruits, and cardamom, dipped in sugar syrup, and garnished with slivers of almonds or pistachios.

This sweet is especially popular during Diwali, Teej, Raksha Bandhan, and weddings—and is considered a rich and indulgent treat across Rajasthan.

Ingredients You Will Need

For the outer pastry:

• 1 cup all-purpose flour (maida)
• 2 tbsp ghee
• A pinch of salt
• Water (as needed for kneading)

For the mawa filling:

• 1 cup mawa (khoya)
• 3 tbsp powdered sugar
• 2 tbsp chopped almonds and pistachios
• ¼ tsp cardamom powder
• A few strands of saffron (optional)

For the sugar syrup:

• 1 cup sugar
• ½ cup water
• ¼ tsp cardamom powder
• A few strands of saffron (optional)
• 1 tsp rose water or kewra essence (optional)

For frying:

• Ghee or oil, for deep frying

Steps of Making Rajasthani Mawa Kachori

Step 1: Prepare the Dough

1. In a bowl, mix flour, salt, and ghee.
2. Rub the ghee into the flour until it resembles breadcrumbs.
3. Add water gradually and knead into a firm but smooth dough.
4. Cover with a damp cloth and let it rest for 20–30 minutes.

Step 2: Make the Mawa Filling

1. In a pan, dry roast the mawa on low heat until slightly golden and aromatic.
2. Allow it to cool, then mix in powdered sugar, chopped nuts, cardamom, and saffron (if using).
3. Set aside. This is the rich stuffing that makes Mawa Kachori so indulgent.

Step 3: Prepare the Sugar Syrup

1. In a saucepan, combine sugar and water.
2. Bring to a boil, then simmer until it reaches a one-string consistency.
3. Add cardamom powder, saffron strands, and rose water. Turn off the heat and keep warm.

Step 4: Shape and Fill the Kachoris

1. Divide the dough into lemon-sized balls.
2. Roll each ball into a small disc (about 3–4 inches wide).
3. Place a spoonful of the mawa filling in the center.
4. Carefully seal the edges and shape into a round ball. Slightly flatten it with your palm.
5. Repeat for the remaining dough and filling.

Step 5: Fry the Kachoris

1. Heat ghee or oil in a deep pan on medium-low heat.
2. Gently slide in the kachoris and fry them slowly until they turn golden and crisp.
3. Remove with a slotted spoon and place on paper towels.

Step 6: Dip in Sugar Syrup

1. While the kachoris are still warm, dip them in the warm sugar syrup for 3–4 minutes.
2. Remove and place on a plate. Garnish with slivered pistachios and saffron strands.

Serving Suggestions

• Serve warm or at room temperature.
• Pairs beautifully with a cup of masala chai or as a dessert after a Rajasthani thali.
• Store in an airtight container for 2–3 days at room temperature.

Tips for Perfect Mawa Kachori

• Fry on low heat to ensure the pastry cooks evenly and becomes flaky.
• Don’t overfill the kachoris—too much stuffing can lead to bursting while frying.
• The sugar syrup should be warm, not hot, when soaking the kachoris.

A Royal Dessert Worth Every Effort

Making Rajasthani Mawa Kachori at home may seem elaborate, but the end result is a truly regal dessert that showcases the richness of Rajasthan’s culinary traditions. Whether you’re celebrating a festival or simply want to surprise your family with something special, Mawa Kachori is a sweet indulgence that never fails to impress.

So, tie up your apron and bring a taste of royal Rajasthan into your home—one sweet, golden kachori at a time!