Ingredients

• 2.5 cups - plain flour
• 3 tbsp - corn flour
• 5 tbsp - ghee melted
• Ghee for deep frying
• For filling:
• 100 g - soft khoya
• 100 g - almonds, crushed coarsely
• 50 g - green pistachios, chopped finely
• 1 tsp - cardamom powder
• 3 tbsp - powdered sugar
• For syrup:
• 2 cups - sugar
• 1.5 cups - water
• 10 to 12 - saffron strands
• For garnish:
• Almonds, pistachios slivered
• Cardamom granules
• Saffron strands
• 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.
• For filling:
• Mix all ingredients together till well blended.
• Shape into 5 balls and keep aside till required.
• For syrup:
• 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.
• To proceed:
• 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.