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If you're looking to impress a guest or simply want to treat yourself to something sweet after a meal, Rajasthani Mawa Kachori is an excellent choice. Just the sight of it can make anyone's mouth water!

Many believe that only expert bakers can create such crispy and delectable kachoris, but with a few simple techniques, you can whip them up in your own kitchen.

Ingredients:
2 cups all-purpose flour
4-5 tablespoons ghee (for shortening)
Water (for kneading)
200 grams mawa (khoya), roasted and cooled
Chopped nuts: cashews, almonds, pistachios
Powdered sugar (to taste)
1 teaspoon cardamom powder
1 cup sugar
4-5 saffron strands (optional)
Ghee (for frying)

Preparation Method:
Start by making the dough. The key to achieving that perfect texture is the shortening (ghee). Mix 4-5 tablespoons of ghee into the flour until it holds its shape when squeezed. Then, knead a slightly firm dough using cold water and cover it with a damp cloth for 20 minutes. This crucial step will ensure your kachoris are as crispy as those from a professional.

Next, prepare the filling. In a pan, roast the mawa (khoya) until it turns a light golden brown. After it cools, mix in the finely chopped nuts, cardamom powder, and powdered sugar. A helpful tip: only add the sugar after the mawa has cooled to prevent the mixture from becoming too wet, which could cause the kachoris to burst while frying.

Now, form small balls from the dough, shape them into cups, and fill them with the mawa mixture. Seal the edges tightly and gently roll them out. The frying process is critical; always fry the kachoris on low heat. If the oil is too hot, they will brown on the outside but remain raw inside. Patience is key; it may take 10-15 minutes for them to achieve a golden hue.

While frying, prepare a thin sugar syrup by boiling sugar and water together, adding saffron for flavor. Once the kachoris are golden brown, remove them from the oil. Make a small hole in the center of each kachori and fill it with 1-2 teaspoons of syrup. For a finishing touch, garnish with pistachios and rose petals.

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