Ingredients

• 1.5 cups - semolina
• 2 tsp - cornflour
• 1/2 tsp - cardamom powder
• 2 tsp - melted ghee
• 2.5 tbsp - butter
• A pinch of salt
• 1 cup - sugar
• Plain flour for dusting if required
• Ghee for Deep Frying

How to Make Khastha Khaja (Paras Khaja)

• Sieve semolina and salt together.
• Add cardamom powder and mix.
• Add butter and rub into mix with semolina.
• Add enough water to make a smooth dough.
• Cover with a moist cloth, keep aside for 4 hours.
• Make a paste of ghee and cornflour.
• Roll out thin chappatis of about 10-inch diameter with dough.
• Dust with some plain flour if necessary, for rolling.
• Spread cornflour paste, make a tight cylindrical roll.
• Cut into 1-inch thick slices of each roll.
• Seal one side, press the other lightly with palm.
• Roll out each piece lightly to 2.5-inch diameter.
• Cover sugar with water in a pan.
• Bring to a boil, add milk, allow scum to float on top.
• Remove scum with a strainer.
• Boil syrup to 3-thread consistency, keep warm and set aside.
• Heat 3 tbsp ghee in frying pan, drop a piece into it.
• Spoon hot ghee over khaja from sides.
• Continue till khaja puffs up, do not brown.
• Remove from fire, keep aside for a minute or so.
• Dip into hot syrup, drain, and keep aside to cool completely.
• Repeat with remaining khajas.
• Cool and store in airtight container.