Khaja recipe is a conventional beach front recipe that is filled in as a piece of “Sukhila Prasad” in India’s Puri Jagannath sanctuary. This is a sweet dish recipe, ready from less fixings, is basically the layered wastes dunked in sugar syrup.
Give this Khaja recipe a shot any of the impending exceptional events to hear acclaims from relatives and visitors. Since it is a decent guardian, the Khajas can be stockpiled sealed shut holders as long as about fourteen days. Appreciate Khaja, one of the “Chappan Bhoga” (56 kinds of food filled in as Prasad at Jagannath Temple, Puri) to relish its merry taste during lunch time or as a treat choice to end a bubbly dinner.
Elements For Layered Fritters
4 cups All Purpose Flour (Maida) , + 2 tablespoon
2 Ghee , + 2 tablespoon, dissolved
2 teaspoons Cardamom Powder (Elaichi)
2 teaspoons Black pepper powder , newly powdered (discretionary)
1 teaspoon Cinnamon Powder (Dalchini) , discretionary
Oil , to cook
Elements for Syrup
2 cups Sugar
1 cup Water
The most effective method to make Khaja Recipe (Layered Fritters Dunked In Sugar Syrup)
- To plan Khaja recipe, in a bowl, add the flour, softened ghee and blend well. Add cold water to make a smooth yet firm batter. Cover the mixture and save to the side for no less than 15 to 20 minutes.
- Make a glue blending 2 tablespoons explained spread (ghee) and 2 tablespoons regular flour to make a flour glue.
- Partition the batter into eight equivalent parts. Take a ball and roll into rectangular shape sheet. Roll another comparably.
- Smear the pre-arranged flour glue on one sheet and put one more on top of it. Spread the flour glue on top of the subsequent sheet and roll both the sheets together firmly to look like a log.
- Cut this flour sign into equivalent measured bits of 1 inch each. Roll each piece upward.
- Heat sufficient oil in Deep fry container, sear them in clusters, on a medium fire until they become brilliant brown on the two sides. Cool them totally.
- Meanwhile, get ready sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
- Heat to the point of boiling and cook till it becomes tacky.
- Add cardamom powder, dark pepper and cinnamon powders to it. This expansion of flavors is simply discretionary. Switch off fire.
- Oil a huge plate with some margarine or ghee.
- Plunge the broiled khaja into the syrup subsequently ready, when the syrup is still warm. Promptly take the all around covered khajas onto the lubed plate.
- Serve Khaja at room temperature. You could likewise serve them when still warm. This Khaja recipe can be put away in a water/air proof holder as long as about fourteen days at room temperature.