Recipe

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.