Mawa Kachori

In a large bowl, combine Maida, 50 grams of Ghee, and Salt. Rub the Ghee into the Maida until the mixture resembles breadcrumbs.

Gradually add 120 grams of Water to the Maida mixture and knead to form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling, crumble the Khoya into a non-stick pan and roast it on low heat for 5-7 minutes until it turns light golden and fragrant. Let it cool slightly.