Friday, January 8, 2016

Madata Khaja Recipe / Khaja Recipe

Sweet Khaja is a Famous and Traditional Andhra Sweet dish. This sweet khaja is so delicious, juicy and tasty. Generally we make this dish on any festive or special occasions. Especially during dasara, diwali, Sankranti this sweet dish is prepared at every house of andhra.

On the auspicious occasion of sankranthi, i am going to share you a famous and traditional andhra sweet Khaja. This is a classic indian dessert made with All-purpose flour, ghee, sugar and these are the key ingredients.

You can even store this for about 15 to 20 days in an airtight container, make sure the khajas are at room temperature before storing it. Serve this khaja as a tea time snack or starters.

Hope everyone remember their childhood sweet memories by celebrating festivals with new clothes, preparing sweets and having fun with family & friends...:)

Make this delicious, juicy and tasty sweet khaja for sankranthi and enjoy with your family and friends...:)

Author: Nagaharisha
Recipe Type: Dessert
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 15



Ingredients to make a dough:
  • Maida - 1 Cup
  • Ghee - 3 Tbsps
  • Salt - Pinch
  • Baking Soda - Pinch
  • Water - 1/3 Cup or required amount
Ingredients for filling:
  • Rice flour - 2 tsp
  • Ghee - 2 tbsps
Ingredients for sugar syrup:
  • Sugar - 1 Cup
  • Water - 1 Cup
  • Cardamom Powder - 1 Tbsp
  • Lemon Juice - 1 Tsp
Procedure to make Khaja:
  • In a mixing bowl, add all-purpose flour or maida, pinch of salt (by adding salt it enhances the dessert or sweet), baking soda, ghee and mix it well with hands(make sure your hands are clean).
  • Now add water little by little and make it into soft dough like chapati dough. it should not be too soft or hard. As shown in the video.
  • Cover the dough with wet towel and rest it for half an hour. 
  • In the meanwhile, prepare the filling by adding rice flour, ghee into a small bowl. Mix it well completely and after mixing, Make sure there is no lumps. set aside. (This is the filling which we need to fill in between the layers of khaja).
  • Now knead the dough for about 2 to 3 minutes and divide the dough into equal portions like golf ball size or desired size of your choice.
  • Take a dough ball and cover the remaining. Now dust the dough and rolling board with some flour and roll it like a chapatti by using rolling pin. After rolling it should not be too thick or too thin and do the remaining in the same procedure, keep them covered and set aside
  • Take the rolled Chapati and apply some rice flour mixture and spread it evenly with your fingers.
  • Now place the other Chapati on the top of first layer (chapati) and repeat the same procedure by applying the rice flour mixture, spread it evenly again.
  • Here I am going to place 3 chapati's like one on the other and even you can place up to 5 chapati’s or a single big chapati and here the filling prevents each layer to stick themselves and keeps them apart.  
  • When it is done by placing all the three chapatis like one on the other as shown in the video. Now fold it gently and firmly, make sure there is no air bubbles while folding it and gently roll it with your hands, by rolling it stretches out little bit and if any air bubbles are still they will escape as shown in the video.
  • Now cut the edges part and slice them into ½ inch size in equal portions. As shown in the video you can see the spirals and each layer sticked together.
  • Now take each slice and roll it gently with the rolling pin, do not put much pressure on it. As shown in the video. 
  • On the other side heat some oil to deep fry in a heavy bottom pan on a low to medium flame and also take one paper napkin in one plate and one slotted ladle. 
  • Once the oil is nice and hot gently slide the rolled slices into the hot oil and fry them until golden colour from all the sides. Do not crowd the pan while frying and fry them in small batches. While frying Make sure the oil is on low to medium heat otherwise the outside portion will turn to golden colour but the inside portion will not cook. So fry them on a low-to medium heat.
  • Once the khaja’s are fried until golden colour transfer to other plate by using the slotted ladle. As shown in the video the khajas are nice and colourful and fry  the remaining in small batches.
  • On the other side to make sugar syrup, add sugar and water in a heavy bottom pan and boil this for about 8 to 10 minutes on a medium flame until you get single thread consistency.
  • When the sugar is melted completely and started to boil at this point add cardamom powder, mix it well and boil it until you get single thread consistency.
  • When you get single thread consistency, check this sugar syrup with your fingers as shown in the video, but be careful it will be too hot. Now to this sugar syrup add 1 tsp lemon juice do not add more than that (to prevent sugar syrup from crystallizing this is the method). Now mix it once completely and turn off the flame.
  • Now dip the fried khajas in sugar syrup and let them sit for about 3 to 5  minutes on both the sides and do the remaining in small batches.
  • Here our delicious mouth watering sweet khajas are ready now. Serve this khaja as a tea time snack or starters. 
Note:
  • You can even store these khaja for about 15 to 20 days in an airtight container, make sure the khajas are at room temperature before storing it.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and do subscribe to my youtube channel Nagaharisha Indian FoodRecipes. It's free...:)
                               
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