How to make Kesariya Kachori -

Mawa kachoris, deep fried and served with saffron syrup – a unique sweet indeed.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Gram Flour

Cuisine : Uttar Pradesh

Course : Mithais

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For more recipes related to Kesariya Kachori checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Rosogolla, Oats Phirni, Jain Paneeri Malpua, Chocolate Coated Mithai.

Kesariya Kachori

Kesariya Kachori Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 2

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesariya Kachori Recipe

  • Refined Flour 2 cup

  • Gram Flour 1 tablespoon

  • Ghee 1 tablespoon

  • Oil to deep fry

  • FOR FILLING

  • Mawa (khoya) 150 grams

  • Castor sugar (caster sugar) 3/4 cup

  • Almonds finely chopped 10

  • Pistachios finely chopped 10

  • Green cardamom powder 1/4 tablespoon

  • Sugar 1 1/4 cups

  • Saffron (kesar) 6-7 strands

Method

Step 1

Sieve together refined flour and gram flour. Rub ghee into it with fingertips. Add a little water and knead well into a smooth dough.

Step 2

Cover and chill for fifteen minutes in the refrigerator. For the filling mix together khoya, castor sugar, chopped almonds, cashewnuts, pistachios and cardamom powder well. Make syrup of sugar with one cup of water.

Step 3

Remove scum and boil the syrup for five minutes. Add saffron and stir well. Keep the syrup warm. Divide the dough into twenty equal sized balls.

Step 4

Roll each into a four-inch diameter puri. Place a teaspoonful of filling in the center and gather in the edges to make a ball. Heat sufficient oil in a kadai and deep fry the kachoris on medium heat till golden.

Step 5

Drain onto an absorbent paper. While serving break the kachoris and pour one tablespoon of the saffron syrup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.