| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Diwali, India acces |
1 |
servings |
INGREDIENTS
| 1/2 |
kg |
Maida |
| 2 |
tb |
Ghee |
| 1 |
tb |
Maida |
| 1 |
tb |
Ghee |
| 1/4 |
kg |
Mawa |
| 1/4 |
kg |
Paneer |
| 400 |
g |
Sugar; powdered |
| 10 |
|
Green cardamoms |
| 50 |
g |
Dry fruits |
INSTRUCTIONS
FOR COVERING
FOR SMEARING
FOR STUFFING
Roast the mawa and paneer on low flame for seven minutes. Cool and mix
sugar, cardamoms and dry fruits. Keep aside.
Knead maida and ghee with little water to a stiff dough. Make into lemon
sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida
and ghee) all over the roti. Roll into pencil shape. Cut into an oblong
(cut size facing up). Put a little filling in the centre and close each
khaja. Seal opposite sides. Deep fry over low flame.
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