Скачать или смотреть How To Make Sweet Khaja At Home

Join us at Banglar Rannaghor as we dive into the delightful world of traditional sweets with our latest recipe video: Crispy Sweet Khaja! This easy-to-follow tutorial will guide you through each step of making these irresistible, flaky layers of goodness at home. Perfect for festive occasions or a sweet treat with your family, this recipe ensures a mouth-watering experience. Learn how to prepare the dough, layer it to perfection, and achieve that golden crispiness, all while soaking it in a fragrant cardamom-scented syrup. Don't forget to watch until the end for essential tips to keep your khajas crispy! Hit the subscribe button for more delicious recipes and culinary tips from all around the world, right here in Toronto. Sweeten your day with a bite of tradition—try making sweet khaja today!

Ingredients:
Maida (all-purpose flour): 1 cup
Salt: ¼ tsp
Cooking oil: 2 tbsp
Water: 1/3 cup (use symbol) (gradually as needed)
Sugar: 1 cup
Cardamom: 2 pods, cracked
lime juice 1 tsp
Cornstarch or cornflour for dusting
Instructions:
Prepare the Dough:

In a mixing bowl, combine 1 cup of maida with ¼ tsp of salt. Mix well.
Add 2 tbsp of cooking oil and mix again until the mixture achieves a crumbly texture.
Gradually add about 1/3 cup of water, adding just enough to knead into a tight, smooth dough. Knead for about 5 minutes.
Cover the dough and let it rest for 20 minutes.

Make the Sugar Syrup:
In a small pan, combine 1 cup of sugar with 1 cup of water. Bring the mixture to a simmer. Let it simmer for 5 minutes, then add 2 cracked cardamom pods. To prevent the syrup from crystallizing, add a splash of lime juice.
Remove from heat and set aside in a bowl.


Roll and Layer the Dough:

Divide the dough into 5 equal balls. Place them back in the bowl and cover loosely with plastic wrap or a kitchen towel.
Dust your work surface with cornstarch. Flatten one ball into a thick disk and roll it out into a thin, 7-inch-wide disk, flipping and flouring as needed to prevent sticking.
Dust the top with cornstarch, spread by hand, and repeat with the remaining four balls. Layer the rolled-out disks on top of each other.
Form the Khaja:

With the rolling pin, roll the layered disks together, dusting with cornstarch as needed, until they are about 8-9 inches in diameter.
Carefully roll up the layered rotis from one end to the other. Dab some water or milk at the end to seal the edge.
Cut into small parts as shown in your video and gently press them to enhance the layers.
Fry the Khaja:

Heat oil in a pan over medium-low heat. Drop the Khaja pieces one by one, ensuring not to overcrowd the pan as they will expand and separate.
Fry until golden brown.
Final Touch:

Dip the fried Khaja in the prepared sugar syrup for 10-15 seconds.
Remove and allow to drain any excess syrup.
Serve and Enjoy:

Enjoy these crispy, layered sweet Khajas with your family, perfect as a delightful treat!
Feel free to adjust the level of sweetness by varying the time the Khajas spend in the syrup, and ensure they are drained well to maintain their crispiness.


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