Khaja

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a large bowl, combine the all-purpose flour and melted ghee for the dough.

   Omtrent 2 min

2. 2

   Gradually add water to the flour mixture, kneading until a smooth and firm dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

   Omtrent 35 min

   Kokkens tips: Resting helps activate the gluten, making the dough more pliable.

3. 3

   While the dough rests, prepare the sata paste by mixing the softened ghee and cornstarch until it forms a smooth, thick paste.

   Omtrent 3 min

4. 4

   Prepare the sugar syrup by combining the granulated sugar and water in a saucepan. Bring it to a boil, then reduce heat and simmer until it reaches a one-string consistency.

   Omtrent 10 min

   Kokkens tips: To check for one-string consistency, take a drop of syrup between your thumb and forefinger. When you separate them, a single thread should form and not break.

5. 5

   Remove the sugar syrup from heat and stir in the cardamom powder. Set aside to cool slightly.

   Omtrent 1 min

6. 6

   Divide the rested dough into 4 equal portions. Roll each portion into a thin, large circle, about 8-10 inches in diameter.

   Omtrent 10 min

   Kokkens tips: Aim for a very thin sheet to achieve maximum layers.

7. 7

   Spread a thin, even layer of the sata paste over one rolled dough circle. Place another rolled dough circle on top and repeat the spreading of sata paste.

   Omtrent 3 min

8. 8

   Repeat the layering process with the remaining dough circles and sata paste, ending with a dough layer on top.

   Omtrent 3 min

9. 9

   Carefully roll the layered dough tightly into a log. Gently press the seam to seal.

   Omtrent 2 min

10. 10

    Cut the log into 1-inch thick pieces. Gently flatten each piece with your palm or a rolling pin, forming a small circular disc.

    Omtrent 5 min

    Kokkens tips: Do not press too hard, as this can compress the layers.

11. 11

    Heat the ghee for deep frying in a deep pan or kadai over medium-low heat.

    Omtrent 5 min

    Kokkens tips: Maintaining a low heat is crucial for the khaja to cook evenly and develop crisp layers.

12. 12

    Carefully place a few flattened khaja pieces into the hot ghee, ensuring not to overcrowd the pan. Fry until golden brown and crispy on both sides, turning occasionally.

    Omtrent 20 min

    Kokkens tips: This step might take longer than expected; patience is key for perfectly flaky khaja.

13. 13

    Remove the fried khaja from the ghee and immediately immerse them in the warm sugar syrup for 1-2 minutes, ensuring they are fully coated.

    Omtrent 2 min

    Kokkens tips: The syrup should be warm, not hot, to allow for proper absorption without making the khaja soggy.

14. 14

    Remove the khaja from the syrup and place them on a wire rack to drain excess syrup and cool completely.