How to make Mewewali Meethi Kachori - Kachori with sweet stuffing.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined Flour, Fresh Coconut (ताज़ा नारियल)

Cuisine : Indian

Course : Snacks and Starters

Mewewali Meethi Kachori Recipe Card

Mewewali Meethi Kachori
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mewewali Meethi Kachori checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Vazhakkai Cutlet, Badami Tangdi, Mung Dhirade, Melting Moments.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mewewali Meethi Kachori Recipe

  • Refined Flour 1 1/4 cups

  • Fresh Coconut 2 tablespoons

  • Ghee 3 tablespoons

  • Almonds blanched 15

  • Pistachios blanched 8-10

  • Walnut kernels halved 10

  • Cashewnuts 15

  • Coconut scraped 6 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Poppy seeds (khuskhus/posto) 3/4 tablespoon

  • Powdered sugar 3 tablespoons

Method

Step 1

Sieve maida into a bowl.

Step 2

Add semolina and three tablespoons of ghee and knead into a semi soft dough using water as required.

Step 3

Keep covered with a damp cloth. Coarsely grind almonds, pistachios, walnuts and cashewnuts. Mix coconut, mixed nuts, green cardamom powder, poppy seeds, sugar and mix well.

Step 4

Divide into marble sized balls. Divide the dough into even sized balls slightly bigger than the stuffing balls. Spread each dough ball in the palm of your hand, place stuffing ball in the centre and gather the edges and seal. Further shape them into round

Step 5

Heat sufficient oil in a kadai and deep fry the kachoris on low heat till golden brown. Drain and place them on an absorbent paper.

Step 6

Store in an airtight tin when completely cooled.