METHOD TO PREPARE

Prepare the Dough:

In a bowl, mix all-purpose flour, salt, and Nanak Ghee until it resembles breadcrumbs.

Gradually add water and knead into a firm yet smooth dough. Cover and let it rest for 30 minutes.

Prepare the Stuffing:

In a pan, heat Nanak Ghee and add milk and saffron, letting it infuse for a few seconds.

Add grated Nanak Khoya and cook on low heat, stirring continuously until it turns slightly golden.

Mix in cardamom powder, nutmeg powder, chopped nuts, raisins, and charoli.

Remove from heat and let the mixture cool completely.

Once cooled, add sugar, mix well, and set aside.

Prepare the Sugar Syrup:

In a saucepan, dissolve sugar in ½ cup of water and bring to a boil.

Add saffron strands and simmer until they reach a one-string consistency.

Stir in lime juice, mix well, and turn off the heat.

Assembling & Frying:

Divide the dough into equal lemon-sized portions and roll out into small discs.

Place a spoonful of stuffing in the center, gather the edges, seal tightly, and press flat.

Heat oil on a low-medium flame and deep fry the kachoris until golden brown and crisp.

Once fried and cooled a little bit, use your finger or thumb to gently press and create a small hole on top of each kachori.

Pour warm sugar syrup over the kachori and inside the hole, allowing it to soak up the flavors.

Garnish with slivered nuts, dried rose petals, and chandi warkh, and enjoy this rich, festive delight made with Nanak Ghee & Nanak Khoa!