Recipe

Ragi/Mandia Khaja (Khurma)

Mandia Khaja is a traditional Indian dessert consisting of mandia(ragi) flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy. After the preparation, khaja is sometimes soaked in sugar syrup, depending on the regional variation of the recipe.

  • Serves: 20 People
  • Prep Time: 30
  • Cooking: 40
  • Calories: 200
  • Difficulty: medium

Ingredients

  1. Whole wheat flour- 250gm gm
  2. Mandia(Ragi / finger-millet flour) – 250gm
  3. Sugar/ Jaggery- 800gm
  4. Oil- For deep frying
  5. Ghee- 100 gm
  6. Salt- 1 pinch
  7. Green cardamom powder- 3 gm

Directions

  1. Take whole wheat flour and mandia flour and sieve it
  2. In a bowl, take whole wheat flour and mandia flour mix, salt , melted ghee and rub the ghee into the flour using your fingers.
  3. Press some flour between your palm- it should form a shape (& not crumble) - means ghee is enough and well incorporated.
  4. Start adding water little by little, until the dough just comes together. Don't make a soft dough, need little stiff dough here.
  5. Cover the dough and let rest for 20-25 minutes.
  6. After 25 minutes, divide the dough into 6 parts and roll one part like a thick roti.
  7. Cut it into whatever shape you desire, repeat with the remaining dough balls until all dough is finished. Khaja should be little thick.
  8. Heat oil in a pan on medium flame. Make sure oil is not too hot when you drop khaja in to it.
  9. Fry the khaja on medium-low heat until it turns light golden in colour. It will take around 7-8 minutes for one batch to get ready.
  10. Once it done, remove from oil and drain on a paper.
  11. In the meanwhile add sugar and water in a pan and put the pan on high flame, Stir until the sugar melts properly, in will take around 3 to 4minute.
  12. Once sugar melts, lower the heat to medium and let the sugar simmer till the sugar syrup thickens.
  13. Then add the fried khaja, green cardamom powder and stir well .
  14. With medium flame, stir for 2-3 minutes as the syrup thickens , then switch off the flame.
  15. The syrup will continue to thicken. Keep stirring.
  16. The sugar crystallizes in around 7-8 minutes and starts coating the khaja. Stir every 2 minutes or so.
  17. Store khaja once it has totally cooled down in room temperature
  18. Khaja can be stored in an air-tight container up to 2 to 3 weeks at room temperature.

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