Easy Step By Step Khaja /Crispy pastry in syrup (Fiji Indian Style)

Easy Step By Step Khaja / Crispy Pastry in Syrup (Fiji Indian Style)
Ingredients

• Oil For Frying
• 2 Cups Flour
• 1/2 Cup Tap Water
• Extra Flour For Dusting & Spreading Between Sheets
• 4 Tbsp Melted Ghee OR Oil
• Extra Oil For Spreading Between Sheets
• 1/2 Tsp Salt

Sugar Syrup

• 1 Cup Water
• 1/4 Tsp Crushed Cardamom Seeds
• 2 Cups White Sugar
• 1 Tbsp Lemon Juice (To stop crystallisation)

Utensils

• Rolling Board
• Pastry Brush
• Rolling Pin
• A Knife

Method:

1. Take your flour, add salt and give it a quick mix. Add ghee and mix it well to combine. Add water little by little and knead it into a semi-soft dough.
2. Take a damp paper towel , cover the dough and let it rest for 20 minutes.
3. To make the sugar syrup, take a pot, put it on medium heat, add sugar and water, give it a mix and heat it until the sugar has dissolved and the syrup has started to boil.
4. When the sugar has dissolved and the syrup has started to boil, add crushed cardamom and lemon juice, give it a mix and heat it for 4 to 5 minutes or until the syrup becomes sticky. Turn the heat off and put it aside.
5. After 20 minutes, take your dough, put it on your bench top, knead it again, roll it into a log and break it in half.
For method number 1:
1. Take one half of the dough at a time, roll it into a ball and flatten it . Dust some dry flour on both sides and roll it into a big , thin sheet. To make it easy to roll, you can dust dry flour on top.
2. Spread a thin layer of oil on the top of the rolled pastry sheet using a pastry brush and sprinkle some dry flour on top. Move the sheet horizontally so that the long side is facing you.
3. Start rolling the sheet upwards until you reach the top. Apply some water on the top edge, roll it up and press it evenly to seal.
4. Now roll it upwards a few times to make sure it seals properly and press it down lightly to flatten slightly. Use a sharp knife, trim the ends off and cut them into 2 cm size pieces. Press each piece lightly using your finger, roll them once using the rolling pin and put them on a plate. Repeat this process with the remaining pieces and put them aside.
For method number 2:
1. Take the other half of the dough, roll it into a log and cut it into 3 equal size pieces, roll them into a ball and flatten them slightly. Take 1 flatten ball at a time, coat it with dry flour on both sides and roll them into 3 equal size roti's.
2. Take 1 roti at a time and spread a thin layer of oil using a pastry brush. Sprinkle some dry flour on top and repeat this process with the remaining 2 roti's.
3. Roll the 3 layers upwards, apply some water on the top edge and roll it upwards to seal.
4. Now roll it up a few times to make sure it seals properly and press it down lightly.
5. Use a knife to trim the ends off and cut them into 2 cm size pieces. Press each piece lightly using your finger, roll them once using a rolling pin and put them on a plate. Repeat this with the remaining pieces.
6. To fry the Khaja, take a wok or fry pan, put it on low heat, add some oil and heat. To see if the oil is ready, take a small piece of dough, roll it into a ball and drop it into the oil. It should sink to the bottom. If it comes up straight away, then turn the heat off, wait for 2 minutes and turn the heat on low again.
7. When the oil is ready add the Khaja's and wait until they start floating.
8. Increase the heat to medium and keep turning and continue frying until the khaja's turn medium brown in colour. Take them out, turn the heat off, shake the excess oil off and add it to the pot with warm syrup and soak them for 1 minute on each side. Take them out, shake the excess syrup off and put them in a dish. If the syrup has cooled down, you can always warm them up for 2 minutes on low heat .
9. Put the oil back on low heat again , add the khaja's and repeat this process.
10. My khaja's are ready. Store them in a sealed container and serve them warm or cold .
11. Enjoy.