Monday, August 17, 2009

all Khaja.....



4 1/2 Cups all purpose Flour
1 cup ghee
1 cup of sugar
1 cup water for the sugar syrup
Ghee/oil ( canola oil) for deep frying
Green cardamom for sugar syrup

Method :

Take 4cups of flour and put 1/2 cup ghee in it. Mix it well and use water to make a soft dough.
Take the other half cup ghee and warm it up in the microwave for few seconds and add rest of the 1/2 cup maida in it and make a paste of it. keep it aside.
Now make two big chappati of the flour dough. Spread the maida and ghee paste on one of them and put the second chapatti on the first one, put little bit more of the paste. Start rolling both chapttis from one end so that one is layered inside the other.
Now you've a long roll, cut this roll with knife about one inch each. keep all the pieces aside.
Take one at a time and press it with your finger a little side ways and the flatten it with a rolling pin.
Deep fry this pieces in medium heat until they are golden brown.
Keep the sugar syrup ready by boiling the sugar and water together. add cardamom now .Make sure the sugar syrup is thick in its consistency.
Put the fried pieces one at a time in syrup and take it out immediately.
Enjoy them when they are cold.

Important tip: Put the khaja's in the sugar syrup right after you take it out of the hot oil, it will retain it's crispness that way. Make sure the syrup is thick in the consistency otherwise it will make all the khaja's soggy.

pista khaja

32 thin samosa pattis cut into 3" x 2 ½" pieces

For the filling

3/4th cup pistachios, blanched;1/4th cup sugar, half teaspoon cardamom powder

For the sugar syrup

half cup sugar, a few strands saffron, 1/4th teaspoon lemon juice

Other ingredients

oil for deep frying
paste of 1 tablespoon plain flour (maida) mixed with 2 tablespoon water

Mitha Khaja


1 1/2 cup: Maida (plain flour)
1/2 cup: Jaggery
1 cup: Water
1/4 tsp: Cardamom powder
1 tbsp: Ghee
Ghee to deep fry
Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water.
The dough should be stiff but pliable.
Break into approx. 20 parts.
Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.

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