Mitha Khaja

haja

Ingredients

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

Method

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4" rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

Makes: 20-25 pieces


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Spicy Khaja

haja

Ingredients

2 cups gram flour

1/2 cup plain flour

2 tsp. red chilli powder

1/2 tsp. omam seeds (ajwain)

1/2 tsp. cumin seeds

1 tbsp. coriander very finely chopped

1 tbsp. oil

salt to taste

oil to deep fry

Method

1.Mix both flours together.

2.Make a well in the centre, add all other ingredients, except oil to deep fry.

3.Mix them well in the flour.

4.Add enough water to make a soft pliable dough.

5.Divide dough to make small (4" diameter) thin rounds.

6.Prick on both sides with a fork.

7.Allow to dry on a clean cloth for 25-30 minutes.

8.Deep fry in hot oil till a light browning appears.

9.Do not over fry.

10.Drain and cool completely before storing.

32

Making time: 30 minutes

Makes: 25-30 pieces


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