Maida: 250 gms
Ghee: Four Tbsp
Salt: A pinch
For the stuffing:
Khoya (mawa): 200 gms
Powdered sugar: 50 gms
Dry coconut powder: Two Tsp
Mixed dry fruits (crushed): Two Tbsp
Kesar (saffron) strands 5-7
1 tsp elaichi powder
1 bowl sticy & thick suger syrup ( 1&1/2 tar ki chashani)
Mix maida, salt and ghee and knead into firm dough using milk and set aside.
On a kadai, heat add khoya till it turns light brown & soft. Allow it to cool and then mix all the other ingredients for the stuffing with the khoya.
Make small balls with the maida and roll it out into small pooris. Place one spoon of filling in the middle of each poori and close with another poori. Now fold corners into kachori shape . Deep fry the kachoris in hot ghee over a slow flame till the kachoris turn golden brown in colour.Drain on absorbent paper and allow the kachoris to cool slightly.Dip the kachoris in the hot syrup. Drain and keep aside.Serve garnished with saffron strands and pistachios.Decorate with silver foil and rose petals.