| • | Mix khoya, milk powder and other ingredients for filling.
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| • | Take a large normal bowl and mix plain flour, corn flour and ghee.
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| • | Using water, knead it to pliable dough. Now cover it with a wet cloth.
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| • | Boil sugar and water to form syrup, add one tbsp of milk also.
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| • | Boil until the syrup is slimly gummy between the fingers.
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| • | Crush and add the saffron.
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| • | Prepare 15 to 16 flat balls from the mixture.
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| • | Divide the dough into 15 to 16 parts.
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| • | Roll one ball into a puri and put one mixture ball in the centre.
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| • | Pull up all the sides to seal the mixture, and push in the centre.
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| • | Make 5 to 6 kachoris.
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| • | Heat butter and fry them on low burn until light brown, turning once.
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| • | Repeat the process for left over kachoris.
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| • | Make a hole in the center of each (approx. 2 cm diameter), when slimly cool.
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| • | Pour one-half tbsp of syrup and roll kachori about to allow the syrup spread.
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| • | Allow to stand for about one-half an 60 minutes before serving.
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