Mawa kachori

Method

1. 1 Rub the ghee into the flour until crumbly, then knead with a little water and let it rest for 30 minutes.
2. 2 Sauté mawa in a dry pan for 6 minutes, then mix with almonds, crushed pistachios, raisins, and cardamom.
3. 3 The mawa filling must be completely cool before wrapping; a warm filling will make the wrapper soft and burst when fried.
4. 4 Wrap the filling in the dough, then flatten it into a disc 1.5 cm thick and fold the edges in to seal it.
5. 5 Fry in oil at only 130 degrees for 12 minutes; if the oil is too hot, the crust will puff up and burn while the filling remains unheated.
6. 6 Raise the temperature to 160 degrees for the last 2 minutes until the skin turns golden, then dip it in sugar syrup for 20 seconds.

With an appliance

• Air fryer 1 hr 36 min

  Replace steps 5 and 6: evenly spray oil on the mawa-filled pastries, fry at 140 degrees for 13 minutes, flip at the 8th minute, then increase the temperature to 165 degrees for another 3 minutes until the crust is golden; dip in syrup immediately after removing from the pan.