Malai khaja
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Maida |
| 2 | tablespoons | Ghee |
| 1 | tablespoon | Maida |
| 1 | tablespoon | Ghee |
| ¼ | kilograms | Mawa |
| ¼ | kilograms | Paneer |
| 400 | grams | Sugar; powdered |
| 10 | Green cardamoms | |
| 50 | grams | Dry fruits |
Directions
FOR COVERING
FOR SMEARING
FOR STUFFING
Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar, cardamoms and dry fruits. Keep aside.
Knead maida and ghee with little water to a stiff dough. Make into lemon sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida and ghee) all over the roti. Roll into pencil shape. Cut into an oblong (cut size facing up). Put a little filling in the centre and close each khaja. Seal opposite sides. Deep fry over low flame.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.