For The Dough (crust)

1 cup plain flour (maida) 2 tbsp melted ghee a pinch of salt

To Be Mixed Into A Filling

1/2 cup (750 grams) grated mava (khoya) 5 to 6 almonds (badam) slivered 5 to 6 pistachios , slivered 1/2 tsp cardamom (elaichi) powder 1 tbsp sultanas 1 tbsp sugar a few saffron (kesar) strands

For The Sugar Syrup

1 cup (200 grams) sugar 1/2 cup water a few saffron (kesar) strands (kesar)

Other Ingredients
ghee or for deep frying

For The Garnish

a few saffron (kesar) strands (kesar) chopped pistachios

Method For the dough (crust)

1. Combine all the ingredients and knead into a firm dough using enough water. Knead well for approx. 5 to 7 minutes. 2. Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes. 3. Divide the dough into 12 equal portions. Keep aside.

For the sugar syrup

1. Dissolve the sugar in cup of water and boil the syrup for 4 to 5 minutes. 2. Add the saffron and mix well.

How to proceed

1. Divide the filling into 6 equal portions. 2. Roll out each portion of the dough into a 75 mm. (3") diameter circle. 3. Place a portion of the filling in the centre of one dough circle.

4. Cover with another dough circle and seal the ends completely using a little water (refer to the first diagram below). 5. Turn the edges of the kachori (as shown in the first diagram). 6. Repeat for the remaining dough circles and filling to make 5 more kachoris. 7. Deep fry the kachoris in hot ghee over a slow flame till the kachoris turn golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the inside also. 8. Drain on absorbent paper and allow the kachoris to cool slightly. 9. Dip the kachoris in the hot syrup. Drain and keep aside. 10. Serve garnished with saffron strands and pistachios.

Tips
1. You can make 12 half moon shaped kachoris or gujjias using the same recipe (as shown in the second diagram on the next page). 2. You can even serve these kachoris without dipping them in sugar syrup.