1 cup plain Flour
1 tbsp Gram Flour (besan)
1 tbsp Ghee
Water for Kneading
Oil for Deep Frying

For Filling:
100 gm Castor Sugar
150 gm Khoya
100 gm Chopped Dry Fruits
¼ tsp Green Cardamom Seeds

For Syrup:
1 cup sugar
1 cup water
Few Saffron Strands

Mix all filling ingredients together.

For the syrup, dissolve the sugar in the water. Boil the syrup until 1 thread consistency achieved. Stir in saffron.

Divide dough into small ball sized portions. Roll out the dough into flat discs about 4" in diameter.

Place a little of filling in the centre. cover from all sides and seal the dough.

Fry kachoris over a slow flame in hot oil. When golden, drain.

Break the top of the kachoris and pour in 1 tbsp saffron syrup before serving.

Garnish with almonds, pistachios, cardamom and saffron decoratively