Malai khaja

Yield: 1 servings

Measure Ingredient
½ kilograms Maida
2 tablespoons Ghee
1 tablespoon Maida
1 tablespoon Ghee
¼ kilograms Mawa
¼ kilograms Paneer
400 grams Sugar; powdered
10 Green cardamoms
50 grams Dry fruits

FOR COVERING

FOR SMEARING

FOR STUFFING

Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar, cardamoms and dry fruits. Keep aside.

Knead maida and ghee with little water to a stiff dough. Make into lemon sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida and ghee) all over the roti. Roll into pencil shape. Cut into an oblong (cut size facing up). Put a little filling in the centre and close each khaja. Seal opposite sides. Deep fry over low flame.

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