Sweet Kachori

Sweet kachori dough

3 Cups all purpose flour
3 Tablespoons melted Crisco, butter or warm oil
1 pinch of salt
1 Cup warm water
½ Cup all purpose flour for dusting

Sugar syrup

2 Cups sugar
1 ½ cups water

Filling

1 1/2 Cups non-fat dry milk powder
½ Cup sweetened condensed milk
½ Cup ricotta cheese
½ Teaspoon cardamom powder (ilachi)
2 Tablespoons chopped roasted cashews (optional)
1 Tablespoon chopped pistachios (optional)
2 Cups of oil for frying
¼ Cup sliced almonds for decoration (optional)

In a medium mixing bowl, mix flour, Crisco and warm water to make dough; knead for few minutes. Keep the dough covered for an hour.

In a three - quart saucepan mix sugar and water. Boil the syrup for three minutes. Turn heat to low and keep it for three minutes. Turn the heat off. Keep the syrup aside until the kachories are ready

In a separate bowl mix all the filling ingredients.

Make large marble size balls with dough and dust them with all purpose flour. Roll each ball in to four -inch diameter purees. Place a tablespoon of the filling in the middle of the puree, fold it into a half circle and seal it tight so that the filling doesn’t come out when fried.

Heat oil in small frying pan and fry three or four kachories at a time in a low heat, until they become light brown and crisp. Take the kachories out of the oil and put them in the sugar syrup. Make a small hole on one side of the kachori. You can use a clean Phillips screw driver. Pour a teaspoon of syrup through the hole. Take them out of the syrup and keep them in a platter side by side. Don’t keep the kachories in syrup for too long otherwise they will become soggy. Let the left over syrup thicken and sprinkle over kachories.  
 

Lavanga Triangles

Dough (same as in the recipe for sweet kachori)

3 Cups all purpose flour
3 Tablespoons hot Crisco (dalda) or oil
1Cup warm water
1 Pinch of salt
½ Cup all purpose flour for dusting
Cloves (lavangas)
2 Cups of oil
Sugar syrup
1 ½ Cup sugar
1 Cup water
½ Teaspoon crushed cardamom seeds (ilachi)
Slivered almonds and pistachios (optional)

In a three- quart saucepan mix sugar and water. Boil for three minutes. Reduce heat; simmer for four minutes and remove from heat. Mix cardamom powder. Keep it aside.

In a medium mixing bowl mix dough ingredients together and knead for two minutes. Keep it covered for couple of hours.

Make one-inch diameter balls and dust them with flour. Roll each ball with rolling pin to four-inch diameter thin purees. Fold puree into half circle and fold it again to become triangle. Stick a clove in the middle, so that the shape will remain in tact when fried. Repeat with remaining dough.

In a small frying pan heat oil and fry three or four triangles at a time in low heat until light brown. Transfer these to sugar syrup and remove immediately with a separate slotted spoon to a tray. Sprinkle almonds and pistachios if using.

Variation: Make puree same as above. Make four or five slits in the middle and pinch the ends together. These look very nice like jack fruit segments.



 

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