Ingredients:

• 1.5 cups – semolina
• 2 tsp – cornflour
• 1/2 tsp – Cardamom powder
• 2 tsp – melted Ghee
• 2.5 tbsp – Butter
• A pinch of salt
• 1 cup – Sugar
• Plain flour for dusting if required
• Ghee for Deep Frying

Method:

1. Sieve semolina and salt together.
2. Add cardamom powder and mix.
3. Add butter and rub into mix with semolina.
4. Add enough water to make a smooth dough.
5. Cover with a moist cloth, keep aside for 4 hours.
6. Make a paste of ghee and cornflour.
7. Roll out thin chappatis of about 10-inch diameter with dough.
8. Dust with some plain flour if necessary, for rolling.
9. Spread cornflour paste, make a tight cylindrical roll.
10. Cut into 1-inch thick slices of each roll.
11. Seal one side, press the other lightly with palm.
12. Roll out each piece lightly to 2.5-inch diameter.
13. Cover sugar with water in a pan.
14. Bring to a boil, add milk, allow scum to float on top.
15. Remove scum with a strainer.
16. Boil syrup to 3-thread consistency, keep warm and set aside.
17. Heat 3 tbsp ghee in frying pan, drop a piece into it.
18. Spoon hot ghee over khaja from sides.
19. Continue till khaja puffs up, do not brown.
20. Remove from fire, keep aside for a minute or so.
21. Dip into hot syrup, drain, and keep aside to cool completely.
22. Repeat with remaining khajas.
23. Cool and store in airtight container.

Recipe courtesy of Saroj Kering