Khaja

-

It is a popular sweet prepared in the kitchen of the Jagannath Temple of Puri daily for being served as prasad. I  this as a part of prasad for Diwali puja this year.

Ingredients:

  1. Maida : 2 cups
  2. Pure ghee : 1/2 cups
  3. Sugar : 1 1/2 cup
  4. Water: 1 1/2 cup
  5. oil: for frying 
  6. Salt to taste 

Procedure:
Make a paste of ghee and flour by mixing half a cup of ghee with equal quantity of flour. Keep this paste aside. 
Add a pinch of salt and three teaspoon of ghee to the remaining flour. 
Mix thoroughly till its done.To know that the flour is ready take  a handful of the flour and close your fist tightly. When you open your fist the flour should hold the shape.
Then add water slowly to make a stiff dough and not a watery one.
Knead it further till the dough gets smoothened. 
Roll the dough into a rectangular shape with the thicknes of a chpati (roti). 
Then spread the ghee+flour paste evenly over the rectangular surface. 
Now roll the rectangular dough from one side to give it a rope like shape. 
Then cut it into one inch size pieces. 
Roll each piece again to make about 5 inch long khaja. 
Now heat oil in a frying pan and deep fry the pieces of khaja on medium to low flame. 
After the frying is over, prepare a syrup of sugar with water. 
For this add sugar to  boiling water and continuously go on stirring till you get a sticky syrup. 
Now dip the khajas into it (one at a time) and take out. 
Serve after the same becomes cold. 

Again mine were not the prettiest but were good enough to be enjoyed. So Go ahead and try this out.
Have a happy and safe Diwali
Till then Happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more