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How To make Mawa Kachori? | Instant Mawa Kachori Recipe

Mawa kachori is a delicious and popular sweet dish from the state of Rajasthan, India. It is a deep-fried pastry filled with a sweet and rich mixture of mawa (dried milk solids), sugar, and nuts. In this recipe, we will show you how to make mawa kachori in 800 words.

Here’s a simple recipe to make kache kele ki tikki at home:


For the pastry dough:

  • 1 cup all-purpose flour
  • 1/4 cup ghee (clarified butter)
  • A pinch of salt
  • Water, as needed

For the filling:

  • 1 cup mawa (dried milk solids)
  • 1/2 cup powdered sugar
  • 1/4 cup chopped nuts (almonds, pistachios, cashews, etc.)
  • 1/4 tsp cardamom powder

For frying:

  • Oil, for deep-frying


  • First, we will prepare the pastry dough. In a mixing bowl, add the all-purpose flour, ghee, and a pinch of salt. Mix well until the ghee is evenly distributed in the flour.
  • Gradually add water to the flour mixture and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
  • Meanwhile, prepare the filling. In a pan, heat the mawa on low heat until it starts to melt. Keep stirring continuously to prevent burning.
  • Once the mawa starts to melt, add the powdered sugar and mix well. Continue to cook on low heat until the mixture thickens and starts to come together.
  • Add the chopped nuts and cardamom powder to the mixture and mix well. Turn off the heat and let the filling cool down.
  • After the dough has rested, divide it into equal-sized balls. Roll each ball into a thin disc, approximately 3-4 inches in diameter.
  • Take a tablespoon of the prepared filling and place it in the center of the rolled-out dough disc. Bring the edges of the disc together to form a pouch or ball.
  • Carefully seal the edges of the dough pouch, making sure that the filling does not spill out. Repeat this process with the rest of the dough balls and filling.
  • Heat oil in a deep pan or kadhai on medium heat. Once the oil is hot, carefully slide in the prepared kachoris into the oil.
  • Fry the kachoris on low to medium heat until they turn golden brown and crisp on all sides. Make sure to turn the kachoris occasionally to ensure even frying.
  • Once the kachoris are cooked, remove them from the oil and drain on a paper towel to remove excess oil.
  • Serve the mawa kachoris hot or at room temperature. You can also sprinkle some powdered sugar or chopped nuts on top for added flavor.


  • Make sure the mawa is cooked on low heat to prevent burning or sticking to the pan.
  • Do not overfill the kachoris as it can cause them to burst while frying.
  • Make sure the oil is not too hot, or the kachoris will cook too quickly on the outside and remain uncooked on the inside.
  • You can store the leftover kachoris in an airtight container for up to 2 days.


In conclusion, mawa kachori is a delicious and indulgent sweet treat that is perfect for special occasions or festivals. With this recipe, you can easily make this delectable dessert at home and impress your family and friends. Enjoy!

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