Semolina - 150 grams (1 cup)
Refined flour - 250 grams (2 cups)
Ghee - 75 grams (1/3 cup)
Milk - 100 grams (half cup)
Mawa (Khoya) - 100 grams (half cup grated)
Sugar - 1 1/2 tablespoons
Almonds - 20
Cashews - 20
Cardamom - 7-8
Ghee - for frying kachoris
Sugar - 200 grams (one cup)
Water - 125 grams (a little more than half a cup)
Sieve maida and semolina and take it out in a vessel, add ghee and mix it well. Knead a stiff dough with the help of thick milk and after that add some milk and mash the flour to soften it.
Cover the dough and keep it aside for half an hour. Dough is ready to make kachori.
Put the mawa in the pan and fry it on a low flame to turn light brown. Grind sugar, grind cashews and almonds too. Do not grind them very finely, peel cardamom and grind it.
When the roasted mawa remains hot, add sugar and crushed nuts. Pitha is ready to be filled in Kachori.
Break the dough equal to a lemon from the dough, put it on the palm and make it big and put a small spoonful of mawa on it, lift the dough from all sides and close the pitcher, and press it lightly to shape the peda. 4 -5 Put the kachoris in this way and keep it in a plate, now place it on one palm and press it lightly with the palm of the other hand and press it to make a 2 1/2 or 3 inch diameter kachori.
Put this kachoris in hot oil, add 3 or 4 kachoris to the oil, on medium and slow gas flame, fry the kachoris till they turn brown, take out the fried kachoris and place a napkin paper in a plate or piece. Repeat this process again and prepare all the kachoris in this way.
To make sugar syrup by mixing sugar water in a vessel, place it on the gas flame, stir it a little at a time after boiling and make three wire syrup (drop one drop of syrup on the syrup plate, after cooling, thumb and finger Try sticking the middle, 3 wires start coming out). It is sugar syrup. Sugar syrup is ready.
Dip each kachori in sugar syrup and keep it on a plate, leave the kachoris open and let it cool, sweet kachori is ready.