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Ingredients
- 1Â 1/2 c. Maida, (plain flour)
- 1/2 c. Jaggery
- 1 c. Water
- 1/4 tsp Cardamom pwdr
- 1 Tbsp. Ghee
- Â Â Ghee to deep fry
Directions
- Heat the water and jaggery until all of it dissolves in the water.
- Strain and cold a bit.
- Mix the cardamom pwdr and ghee in the flour.
- Knead the flour with the jaggery water.
- The dough should be stiff but pliable.
- Break into approx. 20 parts.
- Knead each with palm and roll into 4" rounds.
- Make many tiny slits with knife or possibly fork on each on both sides.
- Keep them aside on a clean cloth for an hour or possibly so to dry a bit.
- Deep fry in warm ghee on low flame until light golden brown in colour.
- Drain and cold for a while.
- The khajas will become crisper and harder as they cold.
- Store in airtight container after cooling completely.
- Making time: 45 min
- Makes: 20-25 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 241g | |
| Calories 35 | |
| Calories from Fat 34 | 97% |
| Total Fat 3.81g | 5% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 10mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
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