Air fryer recipe · Desserts & Bakes · Rajasthan
Jodhpuri Mawa Kachori (Air-Fryer)
Flaky pastry filled with khoya, nuts and cardamom, the Jodhpur sweet that many families buy or make for Diwali. The original is deep-fried and dipped in sugar syrup; this air-fried take is finished with a thin glaze instead.
- 60 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- RajasthanState
Part of the Diwali across India collection
Nutrition per serving
- 435kcal
- 10.5 gprotein
- 50.0 gcarbs
- 21.2 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1.5 cups
- Ghee1/4 cup + 1 tbsp for brushing
- Khoya (mawa), crumbled1 cup
- Powdered sugar1/4 cup + 3 tbsp for glaze
- Mixed nuts, chopped1/4 cup
- Cardamom powder1/2 tsp
- Saffrona pinch
Method
Make the dough
Rub 1/4 cup ghee into the maida until it holds when pressed. Knead with cold water into a firm dough and rest it covered for 20 minutes.
Cook the filling
Use fresh khoya that smells sweet and milky. Do not use it if it smells sour. Roast the crumbled khoya in a pan on low heat for 4 to 5 minutes until it smells nutty and turns pale golden. Cool it, then mix in 1/4 cup powdered sugar, nuts and cardamom. Adding sugar to hot khoya makes it runny, so let it cool first.
Fill the kachori
Roll small balls into 8 cm rounds, thicker in the centre than the edges. Put a spoon of filling in the middle, gather the edges up and pinch them shut. Press gently into a thick disc, keeping the seal on the bottom.
Brush and arrange
Brush each kachori all over with ghee. Arrange them seal side down in one layer in the basket with space around each.
Make the glaze
Mix 3 tbsp powdered sugar with a few drops of warm water and the saffron into a thick glaze. Keep it ready for when the kachoris come out.
Air-fry and glaze
Air-fry at 170°C for 16 min, turning once halfway, until golden and firm. Cool for 10 minutes, then brush the tops with the saffron glaze and top with a few chopped nuts. Let the glaze set before serving. Keep in the fridge and eat within 2 days.
