50 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying

Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds

Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water

1. Sieve the flour and besan into a bowl. Rub ghee into the
flour with fingertips. Put some water and knead well until dough
is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling
ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five
minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the
filling in the center and seal the roll with a little water on
its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns
golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of
saffron syrup before serving.