To avoid the kachori from bursting during the frying process, make sure the mawa filling is dispersed evenly without being overstuffed.
Carefully pinching and folding the dough's edges will help to prevent leaks when it's fried.
To give the kachori a pretty border, pleat the edges with your fingers or use a fork to crimp them.
For a glittering finish, add a little extra sugar after dipping in sugar syrup.
For more color and texture, press finely chopped almonds, saffron threads, or pistachios onto the syrup-coated kachoris.