Knead a tight dough of all-purpose flour (maida), a pinch of salt, baking soda and ghee. I follow a very simple proportion of ghee to maida for perfectly crispy kachoris every time. For every 1 cup of Maida or Flour, use 2 tbsp of Ghee or any other shortening such as vanaspati ghee (dalda) or oil.

In another mixing bowl, mix together khowa or mawa, saffron powder (or simply crush them in a mortar pestle), green cardamom powder and coarsely chopped nuts

Divide the dough into equal 6 portions. Take one and roll it into a disc roughly 6 inches in diameter. Flaten the edges to thin them out. Now place 2 teaspoons full of filling in the centre and bring the edges together to seal the filling neatly inside.

This time flatten the dough ball using your finger and palms gently and uniformly taking care that the nuts do not perforate the dough layer. You should get them 4-5 inches in diameter. keep them covered till you are ready to fry. Repeat the steps with the rest of the dough

Warm some oil and deep fry the kachoris till they are crispy and golden brown. Take care to keep the heat to the lowest so that every layer of the kachoris is cooked properly.

Once they are done, take them out and drizzle some warm sugar syrup or chasni on them. You can drop them in the chasni too but take them immediately so that they get a very thin coat of sugar syrup.

Sprinkle some chopped nuts on the kachoris and serve them on a gorgeous platter for your family and friends.