Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
The popular Rajasthani mithai “Mawa Kachori” is a traditional speciality of Jodhpur, prepared for festivals, gatherings or celebrations. The crispy crust filled sweet with an aromatic mixture of nuts and Mawa is a must-try dish from Rajasthan.
(Serving 5 to 6 people)
For the dough
Maida: 2 cups
Ghee: ¼ cup
Salt: a pinch
For the filling
Khoya: 200 gms
Dry fruits: 2 tsp finally chopped
Cardamom powder: a pinch
Sugar powder: ¾ cup
For the coating
Sugar: 1 cup
Water: ¾ cup
Saffron: 7 to 8 strands
Cardamom powder: ¼ tsp
Ghee for frying
In a large bowl mix flour, salt and ghee.
Knead a soft dough by adding the required amount of ice-cold water. Cover and keep it aside.
In a pan, heat the khoya. Once it starts to leave the side of the pan, remove it and cool it completely. Add the dry fruits, cardamom powder and sugar powder to the khoya.
Heat sugar, saffron and water stirring until it reaches the desired consistency.
Divide the dough into equal-sized balls. Roll it slightly and keep the filling in the centre.
Bring all the ends together and seal them completely. Gently roll into a four-inch circle.
Heat ghee and once medium hot, gently slide the kachori in it.
Cook on medium heat until golden brown. Once done, take them out on absorbent paper and let them cool.
Reheat the sugar syrup and dip the kachori for about a minute and drain them out.
Garnish with dry fruits and let them cool till the sugar syrup gets dried.