Mitha Khaja

Ingredients (Serves 4 to 6)

• - 1 1/2 cup: Maida (plain flour)
• - 1/2 cup: Jaggery
• - 1 cup: Water
• - 1/4 tsp: Cardamom powder
• - 1 tbsp: Ghee
• - Ghee to deep fry

Method

• - Heat the water and jaggery till all of it dissolves in the water.
• - Strain and cool a bit.
• - Mix the cardamom powder and ghee in the flour.
• - Knead the flour with the jaggery water.
• - The dough should be stiff but pliable.
• - Break into approx. 20 parts.
• - Knead each with palm and roll into 4" rounds.
• - Make many tiny slits with knife or fork on each on both sides.
• - Keep them aside on a clean cloth for an hour or so to dry a bit.
• - Deep fry in hot ghee on low flame till light golden in colour.
• - Drain and cool for a while.
• - The khajas will become crisper and harder as they cool.
• - Store in airtight container after cooling completely.