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long khajas

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khajas are of two types ,short and round,another one is long and juicy. these long khajas are extremely delicious and lip smacking. the only difference is the shape. take a looks on round khajas ,i have preapared on rakhsha bandhan.the layers are long are looks very beautiful.

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INGREDIENTS ::

For dough preparation ::

  1. All purpose Flour   – 3 cups
  2. Oil    –  3/4th cup (warm-for moyam )
  3. Salt  – 1/4th tsp
  4. Oil   – for deep frying

For greasing ::

  1. oil   –   4 tbsp
  2. all purpose flour  –  4 tbsp

For sugar syrup ::

  1. Sugar   –   2cup
  2. Water    –   1  cup
  3. Cardamom powder  – 2tsp

METHOD OF PREPARATION ::

  • In a bowl sieve flour ,salt and mix well with your hand. Make a well in the center and add warm oil ,rub the oil with the flour for 1 -2 minute.

 

  • Add water to it and start kneading into a dough.

For khaja we need a hard dough so don’t over knead.

Cover with a wet cloth and give rest  for 1 hour.

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  • After one hour start with making sugar syrup.

 

  • In a wide pan add water ,sugar and cardamom powder ,let it boil and thickens. make a one string consistency sugar syrup.

 

  • After one hour add oil and flour in a bowl and cream it with your hands. keep  this aside. We will use it as a spread.

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  • In a wok heat oil for frying.

 

  • Now take out the dough and divide it into three equal parts.

 

  • Cover one part under the wet cloth and roll the another part  as thin as possible on a floured surface.

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  • Spread the oil & flour mixture on the rolled dough and spread it with your finger tips.

 

  • Now start rolling from one edges ensure that rolled should be tight.

 

  • Apply little oil & flour mixture on the edges and seal it properly.

 

  • Take a knife and start cutting from one side into ½” piece.

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  • Take each piece and rolled it lightly into long khajas.

 

  • Check the oil it should not be too hot or smoking hot.it should be medium hot for getting a good quality khaja.

 

  • Carefully place few pieces of khaja in hot oil and start disturbing oil by waving the oil.
  • when you will leave the khajas in hot oil they will sink first,and gradually they will come up.then put another khaja piece to deep fry.

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  • Keep the flame low and fry till the khajas looks golden in colour.

 

  • Take them out from oil and keep in a absorbent paper.

 

  • Repeat with other prepared khajas.

 

  • Repeat the same procedure with another two dough dumplings.

 

  • Check the sugar syrup before adding khaja.the sugar syrup should be warm.

 

  • Add the fried khajas to the sugar syrup.and mix it with syrup.

 

  • Leave it for 10-15 minutes and take them out.

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NOTES ::

  • Always keep the flame low while deep frying.
  • Creating waving the oil tends to open the layers of the khajas..
  • keep these in air tight container and enjoy for up to a month.

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

2 thoughts on “long khajas

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