Mewa kachori 1¼ cups refined flour (maida) 2 tbsp fine semolina (rawa) 3 tbsp ghee + to deep fry 1 cup sugar 1 tbsp milk 15 almonds (blanched) 8-10 pistachios (blanched) 10 walnut kernels (halved) 15 cashewnuts 6 tbsp scraped coconut 2 tbsp powdered sugar ¼ tsp cinnamon powder ½ tsp green cardamom powder ¾ tbsp poppy seeds (khus khus) Sieve maida. Mix in semolina and three tablespoons of ghee and knead into a semi-soft dough, using water as required. Keep covered with a muslin cloth. Heat sugar with one cup of water. As it begins to boil add one tablespoon of milk and remove scum that will rise to the top. Boil syrup to one-thread consistency. Keep warm. Grind almonds, pistachios, walnuts and cashewnuts to a coarse powder. Combine scraped coconut, powdered sugar, coarse nut powder, cinnamon powder, cardamom powder and poppy seeds. Divide this mixture into 12 equal portions for stuffing. Divide dough into 12 equal portions. Take a portion of dough and flatten it out in your palm. Fill in the stuffing, gather in the edges and roll into a ball. Further roll out into two-inch discs. Heat sufficient ghee in a kadai. Deep fry discs on low heat till puffed and golden brown. Remove onto an absorbent paper. Dip each kachori in sugar syrup and remove immediately. Serve warm. <!--[if !supportLineBreakNewLine]--> <!--[endif]-->
