Ingredients:

• 125 g – Fine semolina
• 4 tsp – Non-melted Ghee (clarified butter)
• 2 tsp – Corn flour
• 2 tsp – Melted Ghee
• 1 pinch salt
• Ghee for deep frying
• For syrup:
• 150 g – Sugar
• 3/4 cup – Water

Method:

1. Blend non-melted ghee into semolina. Add enough water to make a soft pliable dough.
2. Cover with a moist clean cloth, and with a lid.
3. Keep aside for four hours.
4. Divide dough into small portions.
5. Each portion should roll out thin chapatti of 10″ diameter.
6. Make a paste of corn flour and melted ghee.
7. Apply thinly on each chapatti.
8. Using a pizza cutter, cut each into 1 inch wide strips.
9. Roll each one tightly.
10. Press between both palms gently.
11. Roll lightly to flatten into concentric circles.
12. Heat ghee in frying pan, dip in one at a time.
13. With a ladle, keep pouring the ghee over khaja from sides.
14. When puffed, drain, keep aside on mesh.
15. Make syrup of 2-1/2 thread consistency from sugar. (refer feature on syrups for method)
16. Dip fried khaja into hot syrup, on both sides.
17. Drain carefully, replace on mesh till cool.
18. Cool completely before storing in container.

Recipe courtesy of Sify Bawarchi