 |
Ingredieents
250 gm flour
1 tbsp gram flour (besan)
1 Tbsp ghee
Water for kneading
Oil for deep frying
Filling:
150 gm khoya
100 gm castor sugar
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Cooking Style
Sieve the flour and besan into a bowl.Rub ghee into the flour with fingertips. Bind with water.
Knead well until dough is smooth. Cover and chill for fifteen minutes. Mix all filling ingredients together.
For the syrup:
Dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.Roll out dough into flat discs about 4" in diameter.Place a tsp if filling in the centre. Seal the dough. Fry kachoris over a slow flame in hot oil. When golden, drain.Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.
250 gm flour
1 tbsp gram flour (besan)
1 Tbsp ghee
Water for kneading
Oil for deep frying
Filling:
150 gm khoya
100 gm castor sugar
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Cooking Style
Sieve the flour and besan into a bowl.Rub ghee into the flour with fingertips. Bind with water.
Knead well until dough is smooth. Cover and chill for fifteen minutes. Mix all filling ingredients together.
For the syrup:
Dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.Roll out dough into flat discs about 4" in diameter.Place a tsp if filling in the centre. Seal the dough. Fry kachoris over a slow flame in hot oil. When golden, drain.Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.
|
Ingredieents
250 gm flour
1 tbsp gram flour (besan)
1 Tbsp ghee
Water for kneading
Oil for deep frying
Filling:
150 gm khoya
100 gm castor sugar
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Cooking Style
Sieve the flour and besan into a bowl.Rub ghee into the flour with fingertips. Bind with water.
Knead well until dough is smooth. Cover and chill for fifteen minutes. Mix all filling ingredients together.
For the syrup:
Dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.Roll out dough into flat discs about 4" in diameter.Place a tsp if filling in the centre. Seal the dough. Fry kachoris over a slow flame in hot oil. When golden, drain.Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.
250 gm flour
1 tbsp gram flour (besan)
1 Tbsp ghee
Water for kneading
Oil for deep frying
Filling:
150 gm khoya
100 gm castor sugar
100 gm chopped dried fruits
1/4 tsp green cardamom seeds
Saffron syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water
Cooking Style
Sieve the flour and besan into a bowl.Rub ghee into the flour with fingertips. Bind with water.
Knead well until dough is smooth. Cover and chill for fifteen minutes. Mix all filling ingredients together.
For the syrup:
Dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.Roll out dough into flat discs about 4" in diameter.Place a tsp if filling in the centre. Seal the dough. Fry kachoris over a slow flame in hot oil. When golden, drain.Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.
"
"
