Ingredients

Method  

# Blend 4 tablespoons butter into 125 grams semolina. Add enough water to make a soft pliable dough. Cover with a moist clean cloth, cover with lid. Keep aside for four hours.

# Divide dough into small portions. Each portion should roll out thin chapatti of 10" diameter.

# Make a paste of corn flour and  ghee. Apply thinly on each chapatti.

# Using a pizza cutter cut each chapatti  into 1" wide strips. Roll each one tightly. Press between both palms gently. Roll lightly to flatten into concentric circles.

# Heat adequate amount of ghee in frying pan, dip in one at a time. With a ladle, keep pouring the ghee over khaja from sides.

# When puffed drain, keep aside on mesh.

#  Make syrup of 2-1/2 thread consistency with sugar. Dip fried khaja into hot syrup, on both sides. Drain carefully and replace on a mesh till cool. Cool completely before storing in container.

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