Sweet Kachori (Stuffed Pastry)
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Posted by:irt
These deep fried pastries are filled with sweetened cheese and syrup mixture. They make a great dessert, but require a bit of preparation.
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Ingredients
For filling:
8 oz. khoya (substitute ricotta cheese)
2 oz. powdered milk
1/2 tsp. nutmeg-cardamom-cinnamon powder
For dough:
1 cup plain flour
1 tbsp. corn flour
1 oz. ghee
For syrup:
1 cup sugar
1 cup water
1 tbsp. milk
1 big pinch saffron
Ghee for deep frying
Directions
- Combine the plain flour, corn flour and 1 ounce of ghee and knead to make a smooth pliable dough.
- Cover the dough with a damp cloth and set aside.
- Crumble the khoya and combine with the powdered milk and cinnamon/nutmeg/cardamom mixture to make the filling.
- Prepare the syrup by placing the sugar in a heavy pan and just covering with water. Bring to a boil and add tablespoon of milk. Strain to remove solids then return to boil. Syrup is done when a small drop held between thumb and forefinger creates on strand (without breaking) when fingers are gently pulled apart (this is one-thread consistency). Add the crushed saffron and mix. Remove from heat and set aside.
- Divide the dough into about 15 dough balls.
- Roll each dough ball into a puri – a flat dough circle about the size of the palm of your hand.
- Place a tablespoon of the mixture in the center of the dough circle, then bring together edges and seal by pressing. Close off any tears by pinching together dough.
- Heat the ghee over medium heat and fry 5 kachories at a time until golden brown, turning to make sure all sides brown.
- Remove from ghee and let stand until cool enough to handle.
- Make a hole in the center of each kachori and pour in 1/2 tablespoon of the syrup.
- Let stand for 30 minutes before serving.
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