Ingredients:
125 gms. fine semolina
4 tsp. nonmelted ghee (clarified butter)
2 tsp. cornflour
2 tsp. melted ghee
1 pinch salt
ghee for deep frying
For syrup:
150 gms. sugar
3/4 cup water
Method:
- Blend nonmelted ghee into semolina.
- Add enough water to make a soft pliable dough.
- Cover with a moist clean cloth, cover with lid.
- Keep aside for four hours.
- Divide dough into small portions.
- Each portion should roll out thin chapathi of 10" diameter.
- Make a paste of cornflour and melted ghee.
- Apply thinly on each chappati.
- Using a pizza cutter, cut each into 1" wide strips.
- Roll each one tightly.
- Press between both palms gently.
- Roll lightly to flatten into concentric circles.
- Heat ghee in frying pan, dip in one at a time.
- With a ladle, keep pouring the ghee over khaja from sides.
- When puffed, drain, keep aside on mesh.
- Make syrup of 2-1/2 thread consistency from sugar. (refer feature on syrups for method)
- Dip fried khaja into hot syrup, on both sides.
- Drain carefully, replace on mesh till cool.
- Cool completely before storing in container.
Making time: 1 hour
Makes: 45-50 khajas
Shelflife: 8-10 days
Sweets's Index
