How To Make Sweet Kachori
Filter flour and Suji then keep in a utensil. Put Ghee and mix properly. Knead flour using warm milk then press till dough becomes soft.
Cover the dough and keep aside for 30 minutes. Dough required to make Kachori is ready.
Put Mawa in a pan then fry on a medium flame till it turns light brown. Grind sugar, grind cashew nuts and almonds too but don't make a very fine powder out of them. Peel Elaichi and crush.
When the fried Mawa turns a liitle warm add sugar and grounded dry fruits to it. Pitthi to be filled in the Kachoris is ready.
Break a lemon sized piece from the dough, expand it by pressing it with your hands. Place 1 tsp Mawa Pitthi on it, wrap up this piece and close the Pitthi from all sides. Now gently press it and give it the shape of a Peda. Make 4-5 Kachoris in this way and keep them on a plate. Now keep it on one palm and as you gently press with the other as you expand it into a Kachori 2 1/2 inches in diameter.
Put this Kachori in hot oil, put 3-4 or as many Kachoris that can fit in the pan. Fry Kachoris on a medium flame till they turn brown. Take out the fried Kachoris and keep them in a basket or a plate covered with napkin paper. Repeat this process and prepare all the Kachoris.
How to make Chashni
To make Chashni, put sugar and water in a pan and heat. Allow the Chashni to boil till it turns thick. Check the texture of the Chashni(Pour one drop of Chashni on a plate and after it cools off place it on your finger. Now try to stick the drop between your thumb and index finger. While separating the fingers a 3 threads should come out of Chashni).This Chashni is ready.
Dip one Kachori at a time in the Chashni and keep them on a plate, leave Kachoris uncovered so that they cool off. Rava Sweet Kachori is ready.
You can have these Sweet Kachori right away and keep the left overs in a container, for 15 days you can take them out and eat whenever you want.