Authentic Khoya Sooji Kachori Recipe – Crispy Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Khoya Sooji Kachori Recipe – Crispy Indian Sweet Snack

Hey everyone! If you’ve ever wandered through the bustling streets of India, especially during festivals, you’ve probably been captivated by the aroma of freshly fried kachoris. Today, I’m sharing my family’s treasured recipe for Khoya Sooji Kachori – a delightfully crispy, sweet snack that’s guaranteed to disappear in minutes. I first made these for Diwali a few years ago, and they’ve been a hit ever since! They’re a little bit of effort, but so worth it.

Why You’ll Love This Recipe

These aren’t your average kachoris. The combination of flaky pastry with a sweet, nutty, and aromatic filling is simply divine. They’re perfect for festive occasions, afternoon tea, or just when you’re craving something a little special. Plus, the satisfying crunch with every bite? Unbeatable!

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 1 cup maida (all-purpose flour) – about 120g
• 1.5 tbsp melted ghee – about 21g
• As needed water – approximately 1/4 cup (60ml), or more
• 0.5 cup unsweetened khoya (Amul brand is great!) – about 115g
• 0.5-0.75 cup powdered sugar – about 60-90g, adjust to your sweetness preference
• 2 tbsp chopped nuts (almond, cashew, pistachio) – about 15g
• 3 tbsp roasted sooji (semolina) – about 24g
• 0.125 tsp cardamom powder – about 0.5g
• As needed cooking oil – for deep frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Maida (All-Purpose Flour) – Choosing the Right Brand

I usually use a standard all-purpose flour, but the brand does matter a little. Look for one that isn’t overly bleached. A good quality maida will give you a softer, more flaky crust.

Ghee – The Importance of Quality & Flavor

Ghee is essential for that authentic flavor and flaky texture. Don’t skimp here! Homemade ghee is amazing if you have the time, but a good quality store-bought ghee works perfectly too.

Khoya (Munska Khoya vs. Bukka Khoya) – Regional Variations & Substitutes

Khoya is the star of the filling. You’ll find two main types: Munska (moist) and Bukka (dried). I prefer using Amul brand Bukka Khoya as it’s readily available and has a lovely texture. If you can’t find khoya, you can substitute it with ricotta cheese (drained very well) or mawa.

Sooji (Semolina) – Roasting for Enhanced Flavor

Roasting the sooji is a crucial step! It removes the raw smell and enhances its nutty flavor. I usually dry roast it in a pan until it turns lightly golden and fragrant.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. But if you’re short on time, good quality store-bought cardamom powder will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida and melted ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water, a little at a time, and knead into a smooth, firm dough. Cover and let it rest for at least 30 minutes. This resting period is key for a tender crust.
2. Prepare the Filling: While the dough rests, let’s make the filling. In a pan, cook the khoya over medium heat until it turns golden brown and slightly crumbly. Be patient and stir frequently to prevent burning!
3. Combine the Filling: Remove the khoya from the heat and mix in the roasted sooji, powdered sugar, chopped nuts, and cardamom powder. Mix well until everything is combined. Let the filling cool completely.
4. Shape the Kachoris: Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 3-4 inches in diameter). Place a spoonful of the filling in the center of each circle.
5. Seal and Crimp: Bring the edges of the dough together to seal the filling inside. Gently crimp the edges to create a decorative pattern and ensure the filling doesn’t leak out during frying.
6. Fry to Golden Perfection: Heat cooking oil in a deep frying pan over medium heat. Carefully add the kachoris, a few at a time, and fry until they turn golden brown and crispy.
7. Drain and Serve: Remove the kachoris from the oil and drain on paper towels. Serve warm and enjoy!

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too dry, add a little more water. If it’s too sticky, add a little more maida.

Preventing Kachoris from Bursting During Frying

Make sure the dough is sealed tightly and crimped well. Also, don’t overcrowd the pan – frying in batches helps maintain the oil temperature.

Getting the Right Color and Crispness

Maintain a medium heat. If the oil is too hot, the kachoris will brown quickly but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kachori Adaptation

Substitute the ghee with a vegan butter alternative and use a plant-based milk powder for the khoya.

Gluten-Free Kachori Adaptation (Using Alternative Flours)

Experiment with gluten-free flour blends, but be aware the texture will be different. A mix of rice flour and potato starch can work well.

Spice Level Adjustment – Adding a Hint of Heat

Add a pinch of cayenne pepper or a tiny bit of finely chopped green chili to the filling for a subtle kick. My friend, Priya, loves adding a little ginger too!

Festival Adaptations – Holi & Diwali Special

For Holi, you can add a few strands of saffron to the filling for a vibrant color. For Diwali, a sprinkle of edible silver leaf (varak) adds a festive touch.

Serving Suggestions

These kachoris are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of lassi.

Storage Instructions

Store leftover kachoris in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them briefly in a microwave or oven to restore some of their crispness.

FAQs

Let’s tackle some common questions:

What is the best way to roast sooji for this recipe?

Dry roast the sooji in a heavy-bottomed pan over medium heat, stirring constantly, until it turns lightly golden and fragrant. This usually takes about 5-7 minutes.

Can I make the filling ahead of time? How long will it keep?

Yes, you can! The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

What type of oil is best for deep frying kachoris?

Vegetable oil, sunflower oil, or canola oil are all good choices. Avoid using olive oil, as it has a lower smoke point.

My kachoris are too hard. What went wrong?

The dough might have been too dry, or you might have overcooked them. Make sure the dough is pliable and don’t fry them for too long.

Can I bake these kachoris instead of frying them?

While traditionally fried, you can bake them! Brush the shaped kachoris with ghee and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be as crispy as the fried version, but still delicious.

Enjoy making these Khoya Sooji Kachoris! I hope they bring a little sweetness and joy to your kitchen. Let me know how they turn out in the comments below!