Malai Khaja

by Kathleen Morrison

Servings:

INGREDIENTS

Covering:
1/2 kg. maida
2 tbsp. ghee

Smearing:
1 tbsp. maida
1 tbsp. ghee

Filling:
1/4 kg. mawa
1/4 kg. paneer
400 grams powdered sugar
10 green cardamoms
50 grams dried fruits

INSTRUCTIONS

Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar, cardamoms and dry fruits. Set aside.

Knead maida and ghee with a little water to a stiff dough. Make into lemon-sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida and ghee) all over the roti. Roll into pencil shape. Cut into an oblong (cut side facing up). Put a little filling in the centre and close each khaja. Seal opposite sides. Deep-fry over low flame.

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Tagged: indian, malaikhaja add tags

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