Sweet Kachori Recipe

• For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
  
  For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
  
  For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying

• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.