Malai Khaja

1. 1

   Roast the mawa and paneer on low flame for seven minutes.

2. 2

   Cool and mix sugar, cardamoms and dry fruits.

3. 3

   Set aside.

4. 4

   Knead maida and ghee with a little water to a stiff dough.

5. 5

   Make into lemon-sized balls.

6. 6

   Roll each ball to a thin roti.

7. 7

   Apply sata (mixture of maida and ghee) all over the roti.

8. 8

   Roll into pencil shape.

9. 9

   Cut into an oblong (cut side facing up).

10. 10

    Put a little filling in the centre and close each khaja.

11. 11

    Seal opposite sides.

12. 12

    Deep-fry over low flame.

* Per serving · 4 servings · Values may vary.

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