Khaja

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 35 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 3 min

8. 8

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

   Ongeveer 3 min

9. 9

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

   Ongeveer 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 20 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.