1 cup maida (flour)
2 tbsp ghee
Water (for kneading)
1 cup mawa (khoya)
2 tbsp chopped nuts
¼ tsp cardamom powder
1 cup sugar
Ghee (for frying)
Combine maida and ghee, work into a soft dough with water, and set aside to rest for fifteen minutes.
Add cardamom powder and chopped nuts to the gently toasted mawa.
Form tiny dough balls, stuff with maka mixture, and firmly close the edges. Cook the kachoris in ghee for a long time till they get golden brown.
Boil sugar and water to make a simple syrup, then quickly dunk the fried kachoris into it.