Sweet Kachori
Ingredients:
For filling:
* 200 gms. khoya
* 50 gms milk powder
* 1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover:
* 250 gms. plain flour
* 1 tbsp. cornflour
* 30 gms. ghee
For syrup:
* 250 gms. sugar
* 1 cup water
* 1 big pinch saffron
* Ghee for deep frying
Indian Sweet Recipe Cooking Method:
1.Mix ingredients for filling. The mixture should be soft and crumbly.
2.Mix ingredients for cover. Using water knead to a pliable dough.
3.Cover with a wet cloth. Keep aside
4.Boil sugar and water adding a tbsp. of milk to clear the syrup.
5.Boil till the syrup is slightly sticky between the fingers.
6.Strain. Crush and add the saffron. Keep aside.
7.Make 15 to 16 flattish balls of the mixture.
8.Divide dough also into 15 to 16 parts.
9.Roll one part into a puri, place one mixture ball in the centre.
10.Pull up all the sides to seal the mixture and press in centre.
11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
12.Repeat for remaining kachoris.
13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
15.Allow to stand for half hour before serving.
Note: The unsweetened kachoris may be stored without
refrigeration for one week and sweetened as required .
indian sweet recipe Sweet kachori is ready.
Serves: 15 helpings .
Time required: 2 hr.
Shelf life: 10 days
Mitha Khaja
Ingredients
* 1 1/2 cup maida (plain flour)
* 1/2 cup jaggery
* 1 cup water
* 1/4 tsp. cardamom powder
* 1 tbsp. ghee
* ghee to deep fry
Indian Sweet Recipe Cooking Method:
1. Heat the water and jaggery till all of it dissolves in the water.
2. Strain and cool a bit.
3. Mix the cardamom powder and ghee in the flour.
4. Knead the flour with the jaggery water.
5. The dough should be stiff but pliable.
6 .Break into approx. 20 parts.
7. Knead each with palm and roll into 4" rounds.
8. Make many tiny slits with knife or fork on each on both sides
9. Keep them aside on a clean cloth for an hour or so to dry a bit.
10. Deep fry in hot ghee on low flame till light golden in colour.
11. Drain and cool for a while.
12. The khajas will become crisper and harder as they cool.
13. Store in airtight container after cooling completely.
indian sweet recipe mitha khaja was ready
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