Malai Khaja
Ingredients:
Covering:
1 lb. maida
2 tbsp. ghee
Smearing:
1 tbsp. maida
1 tbsp. ghee
Filling:
1/2 lb. mawa
1/2 lb. paneer
14 oz. powdered sugar
10 green cardamoms
1-3/4 oz. dried fruits
Directions:
Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar, cardamoms and dry fruits. Set aside.
Knead maida and ghee with a 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 side facing up). Put a little filling in the centre and close each khaja. Seal opposite sides. Deep-fry over low flame. |
