by Tarla Dalal
Added to 131 cookbooks
This recipe has been viewed 37266 times
Mithai khaja is a traditional sweet made with maida and ghee, sometimes stuffed with khoya or dry fruits, deep fried in ghee and then dunked into a fragrant saffron-flavoured sugar syrup. There are different kinds of khaja - depending on the stuffing. There's malai khaja, mawa khaja, pista khaja etc.
- Peel and dry the pistachios on a tea towel.
- Grind the sugar and pistachios in a blender coarsely.
- Place this mixture in a saucepan, sprinkle a few drops of water and heat over a gentle flame till the mixture is cooked and leaves the sides of the pan. Add the cardamom powder and mix well.
- Cool and divide the mixture into 8 equal parts.
- Dissolve the sugar with half a cup of water and simmer for 5 minutes till the syrup is of 1-string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep warm.
- Place a portion of the pistachio filling in the centre of one samosa patti.
- Apply the flour paste on the samosa patti around the filling, taking care to leave the edges dry, so that the layers separate while the khaja is being fried.
- Place another samosa patti on top and press gently around the filling in order to stick the two pattis together. Apply a little flour paste in the centre of the stuffed khaja and stick another samosa patti. Turn it around and stick one more patti on it.
- Deep fry in hot oil until golden in colour. Drain on absorbent paper.
- Transfer the khajas into the warm sugar syrup. Drain on a metal rack to allow the excess syrup to drain.
Nutrient values (Abbrv) per serving
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