Khaja is a traditional layered Andhra cuisine sweet recipe prepared from maida or plain flour. the recipe is very similar or badusha with its texture but it is shaped as a tapeworm and dipped in sugar syrup before serving. it is mainly prepared during the festival season and is mainly shared with friends and family.
Ingredients
1 cup maida / all purpose flour
4 tblsp ghee
Pinch of salt
Pinch of saffron colour(optional)
Oil for deep frying
For the layering:
1/4 cup ghee
1 tblsp rice flour
For the sugar syrup:
1 cup sugar
1/2 cup water
2 tsp cardamom powder
Procedure
In a bowl take maida, ghee and crumble well
Slowly add water and knead to a pliable dough, dough should be medium soft
Knead the dough till you get the smooth texture
Cover the dough with a wet muslin cloth and let it rest for 1 hour
Mix ghee and rice flour in a bowl and keep ready for the filling
In a Kadai take sugar, water and boil it till you get one thread consistency
Add cardamom pdr to the syrup and keep
Divide the dough into portions and make balls
Roll each ball into thin roti, apply the ghee and rice flour mixture all over the roti
Roll other rotis and repeat the same procedure, keeping one roti over the other (4 to 5 rotis)
Roll it tightly into a cylinder, cut into 1-inch pieces
Dust them in maida and press them down on the vertical side, then roll them out to get a long strip as shown in the picture Heat oil, fry the prepared khaja on a medium flame till it becomes crisp and brown
Drop them into the prepared sugar syrup, gently press in so that it soaks sugar syrup
Let it soak for 2-3 mins, then remove and put it on a plate
Store in an air-tight container once it comes to room temperature.
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