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2.5 cups - plain flour
3 tbsp -
5 tbsp -
for deep frying
100 g - soft khoya
100 g - almonds, crushed coarsely
50 g - green pistachios, chopped finely
1 tsp -
3 tbsp - powdered
2 cups -
1.5 cups - water
10 to 12 -
Silver foil (optional)
How to Make Malai Khaja
Rub two tbsp ghee into plain flour.
Add enough cold water to knead to a soft pliable dough.
Knead for 3-4 minutes, till dough is very soft and elastic.
Cover and keep aside.
Make a paste of remaining ghee and corn flour, keep aside.
Mix all ingredients together till well blended.
Shape into 5 balls and keep aside till required.
Prepare 2.5 thread consistency syrup with sugar and water.
Rub saffron in a tsp of hot water, add to syrup.
Boil again for a few seconds, take off fire.
Divide dough into 10-12 portions.
Roll each into very thin chappatis.
Take one, brush with corn flour paste.
Place second one on top of it, brush with corn flour paste.
Repeat till all chappatis are piled up.
Press lightly over pile with rolling pin.
Roll into a very tight cylinder.
Cut into 5 portions, making a slit on one side of each.
Open this slit carefully, to insert the ball of filling.
Seal dough back, and lightly shape into a flattened round with hand.
Deep fry each in hot ghee, one low flame till golden and crisp.
Drain, place over shallow tray, pour warm syrup over khajas.
Garnish with silver foil, nuts, cardamom, and saffron strands.
Serve fresh and warm, or cool completely before storing in airtight container.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.