• For Filling:
• Solid milk 1 cup heaped
• Caster sugar 4 tbsp heaped
• Almonds and pistachio 3 tbsp (chopped)
• Cardamom powder 1 tsp
• Oil or clarified butter for deep frying
• For Kachori Covering:
• Flour 2 cup
• Gram flour 1 tbsp
• Clarified butter 3 tbsp
• Water to knead
• For Syrup:
• Water 1 cup
• Sugar 1 cup heaped
• Saffron ½ tsp

For Filling:
Mix solid milk, caster sugar, almonds and pistachio, cardamom powder.

For Syrup:
Make a 2 thread consistency sugar syrup by boiling sugar and water add saffron to it.

For Kachori Covering:
Mix flour and gram flour, rub in clarified butter.

Make a medium dough by adding little water, knead for 5 minutes.

Cover and leave it for 15 minutes.

Make into 12 balls, flatten each fill with tablespoon of filling.

Collect the extra dough on top.

Fold on one side, flatten evenly with a thumb.

Heat clarified butter in a skillet.

Cool till it just warm.

Fry kachori on a low heat 3 to 4 at a time.

Drain when light golden.

Before serving break the kachori slightly spread a tablespoon of syrup over it and serve.

by Pak101.com (few years ago!) / 1327 views