Ingredients

1 1/2 cups fine semolina
2 tsp. cornflour
1/2 tsp. cardamom powder
2 tsp. melted ghee
2 1/2 tbsp. unmelted ghee
pinch salt
1 cup sugar
plain flour for dusting if required
ghee for deep frying.

Method

1. Sieve semolina and salt together.
2. Add cardamom powder, mix.
3. Add unmelted ghee to and rub to mix with semolina.
4. Add enough water to make smooth dough.
5. Cover with a moist cloth, keep aside for 4 hours.
6. Make a paste of melted ghee and cornflour.
7. Roll out thin chappatis of about 10" diameter with dough.
8. Dust with some plain flour if necessary, for rolling.
9. Spread cornflour paste, make a tight cylindrical roll.
10. Cut into 1" thick slices of each roll.
11. Seal one side, press the other lightly with palm.
12. Roll out each piece lightly to 2 1/2" diameter.
13. Cover sugar with water in a pan.
14. Bring to a boil, add milk, allow scum to float on top.
15. Remove scum with a strainer.
16. Boil syrup to 3 thread consistency, keep warm and keep aside.
17. Heat 3 tbsp. ghee in frying pan, dip a piece into it.
18. Pour hot ghee over khaja  from sides, with a spoon.
19. Continue till khaja puffs up, do not brown.
20. Remove from fire, keep aside for a minute or so.
21. Dip into hot syrup, drain, and keep aside to cool completely.
22. Repeat for remaining khajas.
23. Cool and store in airtight container.

Making time: 45 minutes
Makes: 16-18 pieces
Shelflife: 1 week or more

Ramadan Dishes

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