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Mawa Kachori

A close-up image of exquisite Mawa Kachori, a traditional Rajasthani dessert. The golden-fried pastry, adorned with slivered pistachios and dried rose petals, reveals a luscious filling of khoya, sugar, and aromatic spices, creating a visual feast for the senses.

Mawa kachori, a cherished Rajasthani dessert, is a delectable stuffed puri filled with milk curd, spices, and nuts. I can only describe it as incredibly delicious! These kachoris hold a special place in Indian households, especially during festive months. Pairing perfectly with a steaming cup of masala chai, each bite promises a heavenly experience for your taste buds.

My childhood memories are filled with the sight of my grandmother crafting these mawa kachoris. She would prepare two versions—one with a simple stuffing and another layered inside an Indian puff pastry, known as khaja. The latter was then dipped into a sugar mixture. While my version is more simplistic, it is equally mouthwatering, leaning towards a Rajasthani influence rather than Gujarati. Every Christmas season, I find myself making these for weekend holiday gatherings—it's a tradition.

The kachoris boast a delightful contrast of crispy exteriors and soft interiors. Paired with chai, they practically melt in your mouth.

Should you decide to recreate these nostalgic kachoris, please share your experience in the comments below or tag me on Instagram @aliabakesto. I genuinely enjoy seeing your culinary creations!

Mawa Kachori's

Prep time: 30 minutes

Rest time: 30 minutes

Cook time: 20 minutes

Total time: 2 hour, 20 minutes

Servings: 8


For the dough

250g flour

1/4 tsp baking soda

1 tsp salt

1/4 cup ghee

water as needed

For the filling

350g khoya

100g sugar

1 tsp cardamom

1 tsp saffron

1/4 cup ground pistachios

2 Tbsp ground almonds


For the Dough:

  1. In a bowl, combine flour, baking soda, and salt.

  2. Pour in the ghee and mix gradually. Once fully combined, add enough water to form a soft dough.

  3. Knead the dough for about 5 minutes, then cover it with a damp cloth and set aside for 20 minutes.

For the Filling:

  1. In a pan, combine khoya, sugar, and spices.

  2. Cook over medium heat until it forms a homogeneous mixture, stirring continuously.

  3. Remove from heat and add pistachios and almonds. Stir until well combined. Allow it to cool until manageable.

  4. Roll the mixture into small truffles and set aside.


  1. Divide the dough into small, equal-sized portions.

  2. Flatten each ball with your hands into rounds. Place a portion of the filling (ladoo) in the center of each round.

  3. Fold and enclose the dough, pinching off any excess.

  4. Using a rolling pin, flatten the filled dough into circles and set aside.


  1. Heat ghee or oil in a pan for frying.

  2. Deep fry the kachoris until they turn golden brown and become crisp.

  3. Remove from the pan and drain on a paper towel.


  1. Garnish the kachoris with slivered pistachios and dried rose petals.

Serve and Enjoy! Indulge in the delightful flavors of these kachoris as you savor the rich filling encased in a crispy exterior.

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