Ingredients

• 1.5 cup - maida
• 1/2 cup - jaggery
• 1/4 tsp - cardamom powder
• 1 tbsp - ghee
• 1 cup - water
• ghee to deep fry

How to Make Mitha Khaja with Jaggery

• Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour.
• Knead the flour with the jaggery water.
• The dough should be stiff but pliable.
• Break into approx. 20 parts.
• Knead each with palm and roll into 4" rounds.
• Make many tiny slits with knife or fork on each on both sides.
• Keep them aside on a clean cloth for an hour or so to dry a bit.
• Deep fry in hot ghee on low flame till light golden in colour.
• Drain and cool for a while.
• The khajas will become crisper and harder as they cool.
• Store in airtight container after cooling completely.