Udaipur Mawa Kachori Milk Solid Sweet Pastry Mewar

Method

1. 1

   Make the mawa filling: Combine crumbled khoya with powdered sugar, cardamom, nutmeg, chopped cashews, almonds and raisins. Mix well. Divide into 12 portions.

2. 2

   Make the pastry dough: Rub ghee into maida until the mixture resembles fine breadcrumbs. Add water to form a medium-firm, smooth dough. Rest 20 minutes.

3. 3

   Make the sugar syrup: Boil sugar and water to a light 1-string consistency. Add rose water. Keep warm.

4. 4

   Divide and stuff: Divide dough into 12 balls. Flatten each into a disc. Place a portion of khoya filling in the centre. Gather edges and seal firmly. Re-roll into a smooth ball.

5. 5

   Shape into thick rounds: Gently flatten each stuffed ball into a thick round about 6 cm wide and 2 cm thick — the Udaipur mawa kachori is notably thick.

6. 6

   Heat oil on medium-low: The frying temperature is low — medium-low. The thick pastry requires slow frying to cook through without burning the outside.

7. 7

   Fry slowly: Fry 3 to 4 kachori at a time on medium-low heat for 8 to 10 minutes, turning gently, until deep golden-brown all over.

8. 8

   Drain briefly: Remove. Drain for 30 seconds.

9. 9

   Soak in warm syrup: Immediately place the hot, fried kachori into the warm rose water sugar syrup. Soak for 10 minutes, turning once.

10. 10

    Serve warm: Serve in the syrup with a garnish of pistachio slivers.

11. 11

    Note: The Mawa Kachori of Udaipur (the Lake City of Rajasthan and the seat of the Mewar royal dynasty) is considered superior by Udaipuris to the Jodhpur version — a friendly regional debate that persists among Rajasthani sweet enthusiasts. The Udaipur version uses more khoya in the filling and a rose water-scented syrup. The mawa kachori was likely developed by the sweet shops serving the Mewar royal court, as khoya-filled fried pastry in syrup is a preparation category associated with royal kitchen traditions across Rajasthan.