Mawa Kachori in Microwave

Program: Top and bottom heater with fan

Preheat temp: 170⁰C

Preheat time: 10 mins

Cook temp: 170⁰C

Cook time: 30 mins

Ingredients:

For short crust base:

• 180 gms all purpose flour
• 60 gms unsalted butter
• 2-3 tbsp of chilled water (just to bind the dough)

For the mawa filling:

• 2 tbsp condensed milk
• 50 gms cashew nut powder
• 50 gms raisins
• 100 gms harayali mawa, grated
• 2 tbsp coconut, desiccated
• 1 tbsp dried rose petals

Preparation:

For the short crust base:

1. In a bowl rub flour and hard butter with finger tips till it turns crumbly.
2. Add water just to bind the dough. Bring the dry mixture to form dough, do not knead.
3. Cover and keep this wrapped in cling wrap.

For the filling:

1. In another bowl, mix all ingredients for the mawa filling.

To Assemble:

1. Take approx 20gms portion from short crust dough. Shape into sphere; make a cavity by gently pressing the short crust sphere.
2. Keep pressing the edge gently, to widen this cavity.
3. Place a spoon full of mawa filling. Bring the edges close to seal the open cavity.
4. Round the uncooked kachori. Grease and line a baking tray with butter paper. Bake for 30 mins at 170⁰C.
5. Once done, let it cool completely, this will help kachori to get crisper.