Ingredients

• 125 gms - fine semolina
• 4 tsp - non-melted ghee (clarified butter)
• 2 tsp - corn flour
• 2 tsp - melted ghee
• 1 pinch salt
• ghee for deep frying
• For syrup:
• 150 gms - sugar
• 3/4 cup - water

How to Make Paras Khaja

• Blend non-melted ghee into semolina.
• Add enough water to make a soft pliable dough.
• Cover with a moist clean cloth, cover with lid.
• Keep aside for four hours.
• Divide dough into small portions.
• Each portion should roll out thin chapathi of 10" diameter.
• Make a paste of corn flour and melted ghee.
• Apply thinly on each chappati.
• Using a pizza cutter, cut each into 1 inch wide strips.
• Roll each one tightly.
• Press between both palms gently.
• Roll lightly to flatten into concentric circles.
• Heat ghee in frying pan, dip in one at a time.
• With a ladle, keep pouring the ghee over khaja from sides.When puffed, drain, keep aside on mesh.
• Make syrup of 2-1/2 thread consistency from sugar (refer feature on syrups for method).
• Dip fried khaja into hot syrup, on both sides.
• Drain carefully, replace on mesh till cool.
• Cool completely before storing in container.