Take maida, rava, ghee, salt in a mixing bowl. Mix well till the ghee in well incorporated. Add ice cold water slowly and mix well. Knead the dough well and rest for 15 minutes.

While the dough resting, heat a saucepan with 2 teaspoons ghee. Add 200 ml condensed milk and 2 tablespoons milk powder to it. Mix thoroughly in low flame. Keep cooking in low flame till the condensed milk solidifies and leaves the side of the pan. Once the mixture is thick and resembles mawa, remove from flame. Add cardamom powder, crushed saffron and coarsely ground nuts. Allow to cool for 10 minutes.

Dissolve 1/2 cup sugar in 1/2 cup water and start heating in medium flame. Once the syrup turns thick ad a bit sticky, remove from flame. Add saffron threads and cardamom powder. Mix well.

By now the dough is ready for rolling. Divide the dough into 10 small balls.

Roll a ball into small thin poori. Keep about 1/2 tablespoon stuffing in the middle. Bring the edges together and close well.

Roll into small poori again gently. Make 10 such kachoris.

Heat oil for deep frying. Once the oil is hot maintain low-medium flame. Fry 3-4 kachoris at a time until golden brown and crispy. let the kachoris rest for 5 minutes. To serve, plate the mawa kachoris as required and drizzle sugar syrup all over. Sprinkle more dried nuts and serve mawa kachori immediately.