Khaja

Ingredients:

Maida or refined wheat flour—2 cups

Refined oil—4 table spoon

Salt—a pinch

For syrup:

Sugar—1 cup

Water—half cup

Lemon juice—a few drops

Cardamom—optional

Preparing syrup:

Take a suitable vessel. Add the sugar and water and put on the stove. Add a few drops of lemon juice to ensure that the syrup do not get stuck in the bottom. Continue to stir and once you get the thread when you take a little of the syrup between your fingers, turn off the stove.

Method:

Mix all the ingredients and start kneading. Add a little water at a time while kneading. The dough should be a bit harder than the regular dough that we prepare for rotis. Once the dough is ready, cover it and prepare the syrup.

Shape some medium sized balls from the dough, and roll out four balls like rotis as I am going to explain how to make this sweet using just four balls. Roll one roti a bit larger than the others.

Take the large roti, rub oil over it and spread a little dry maida over it. Place the second roti on top of the first one and press lightly to ensure that it is air tight. Rub oil over the second one and sprinkle dry maida and place the third one over it. Press lightly. Repeat the process till the last one is done. Start rolling it, and when you reach towards the end, you can dip your finger in water and rub over each layer so that the roll becomes sealed.  

Now cut the roll into half inches. Remember to rub a little oil or ghee on the knife before cutting. Roll each piece very gently so that it gets an elongated shape. Before rolling, press each piece a little so that there is no gap.

Place a kadhai on the stove. Add oil. The oil should not be too hot. Fry the pieces in low flame and once you notice they have started floating, bring the flame to medium as that will make the holes in the sweet prominent and puffy.

Once fried, allow them to cool a bit and then soak in the syrup and take them out. The crispy Khaja is ready.

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