INGREDIENTS

INSTRUCTIONS

Mix ingredients for filling. The mixture should be soft and crumbly.
Mix ingredients for cover. Using water knead to a pliable dough.  Cover
with a wet cloth. Keep aside  Boil sugar and water adding a tablespoon
of milk to clear the syrup.  Boil till the syrup is slightly sticky
between the fingers.  Strain. Crush and add the saffron. Keep aside.
Make 15 to 16 flattish balls of the mixture.  Divide dough also into 15
to 16 parts.  Roll one part into a puri, place one mixture ball in the
centre.  Pull up all the sides to seal the mixture and press in centre.
Make 5 to 6 such kachoris, heat ghee and fry on low flame till light
brown, turning once.  Repeat for remaining kachoris.  When slightly
cool, make a hole in the centre of each (approx. 2cm.  diameter).  Pour
about half tablespoon of syrup and roll kachori around to let the
syrup spread.  Allow to stand for half hour before serving.  Note: The
unsweetened kachoris may be stored without refrigeration  for one week
and sweetened as required .  Serves:15 helpings .  Time required:2 hr.
Shelf life: 10 days .  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1958
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 5mg
Sodium: 4320.1mg
Potassium: 437.9mg
Carbohydrates: 452.3g
Fiber: 7.2g
Sugar: 249.5g
Protein: 24.3g