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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
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.
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