Cranberry Dry Fruit Kachori


For the Dough:
• 300 gm All-purpose flour
• 40 gm Ghee
• Salt a pinch
• Ice cold water to knead the dough

For the filling:
• 200 gm Khoya grated
• 20 gm Semolina
• 20 gm Coconut powder
• 03 gm Cardamom Powder
• 30 gm Dry Fruits Chopped
• 100 gm Powdered Sugar
• 75 gm Chopped Cranberry
• Ghee for deep frying

For the sugar coating:
• 150 gm Sugar
• 150 gm Water
• 03 gm Cardamom powder
• Saffron a pinch


For the Dough:
Mix flour, ghee and salt in a bowl and rub nicely with your fingers add ice cold water little by little and knead to a soft dough, cover and keep aside.

For the Filling:
Heat khoya in a pan, cook till it starts to leave the sides of the pan, remove from heat and cool completely, add cardamom powder, dry fruits and cranberries, powdered sugar and mix well.

For the Sugar Syrup:
Heat sugar and water in a pan, cook till it has reached 1 string consistency, remove from heat, add cardamom powder and saffron and keep aside.

To Assemble:
Divide the dough and filling into 12 equal parts, take one part and make it into a ball, dust and roll very gently to make a 4” circle, keep one part filling in the centre and bring the ends together seal it nicely.

Heat ghee in a kadai till hot, slide the kachoris into the kadai, cook on low heat till slightly browned from both the sides.
Remove and cool, now heat sugar syrup once again, dip the cooled kachoris in the warm syrup and remove to tray.
Garnish with dry fruit slivers and saffron strands let cool again till sugar syrup is dried.