Mangalorean Recipes

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Khaja

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Ingredients

QuantityMeasureIngredients
6NosCardamoms
1TablespoonDalda (Vegetable Ghee)
2TablespoonDalda (Vegetable Ghee)
1TeacupFlour, Maida - (American Pillsbury)
2TablespoonFlour, Maida - (American Pillsbury)
0.5TeacupMawa (Khoya)
1TablespoonPista
2TablespoonRava/Soji/"Semolina"
1HandfulsRose Petals
1TeacupRose Water
0.5TeacupSugar

Method

1. Mix one tablespoons of Dalda with two tablespoons of flour. This should be beaten, till a drop should float in the water.

2. Powder the cardamoms, and crush the Pista.

3. Prepare sugar syrup of half cup of sugar. 

4. Rub 2 tablespoons of Dalda in the flour and make a smooth dough with a little rose water. Add 2 tablespoons of Rava to the dough and blend. Add a little salt to taste. Roll out the dough very thinly and spread Dalda and flour mixture lightly and sprinkle water evenly all over. Roll the dough and twist it and chill in the refrigerator for one hour.

Remove the dough from the refrigerator, and divide the roll in 2 inch pieces. Place them vertically, and press them down and roll them in the size of a saucer. Place a teaspoonful of Mawa in the middle, and cover it with another rolled-round.
Dampen the edges and join them. Now deep-fry them in Dalda. Press them slightly so that they bloat. They should be crisp and evenly browned. 

Remove from the Dalda, and pour sugar syrup over them, and sprinkle crushed Pista and cardamom powder. Spread the rose petals over them.

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