Instructions: Let phyllo package sit at room temperature for 1-2 hours before you start.

This will help thaw the sheets. Simultaneously, start preparing filling.

To prepare filling: mix all ingredients together in a saucepan and heat gently over a low to medium flame. Mix well and stir constantly. Continue stirring until ingredients become soft and change color to become brown, about 20 minutes. Let mixture cool. Quickly pull out about 3 sheets of phyllo. Using scissors, cut sheets into circles with a 2 1/2 inch diameter.

Brush each phyllo circle lightly with butter. Repeat with remaining sheets of phyllo circles. Do not worry if phyllo sheets tear a little; that will be camouflaged after baking. Stack all three layers of phyllo circles on top of each other. Roll 2 heaping teaspoons of filling into a small ball. Place ball in the center of the phyllo circles so the filling rests on the dough. Cover filling with the remaining phyllo, folding it up to make a round structure.

Brush the top with diluted rose water or a little bit of butter. Repeat until filling is formed into mawa balls and placed in phyllo circles.

To prepare syrup: Mix all ingredients and heat in a pan until a smooth liquid is formed. Keep warm.

Bake kachoris at 350 degrees 10 to 15 minutes, or until light brown. Pour warm syrup over top and serve.

Note: Rose water is available in Indian grocery stores.

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