🍯🥮 Sweet Khaja Puri Recipe
🕒 Prep Time: 25 mins
🕒 Cook Time: 30 mins
🍽️ Serves: 4–6
🌾 Ingredients:
For Dough:
- All-purpose flour (maida) – 2 cups
- Ghee – 2 tbsp
- Salt – a pinch
- Water – as needed (to make a soft dough)
For Sugar Syrup:
- Sugar – 1 cup
- Water – ½ cup
- Cardamom powder – ½ tsp
- Rose water / saffron (optional) – few drops
For Layering Paste:
- Rice flour – 2 tbsp
- Ghee – 2 tbsp
For Frying:
- Oil or ghee – for deep frying
👩🍳 Method:
1️⃣ Prepare the Dough:
- In a mixing bowl, combine maida, ghee, and a pinch of salt.
- Mix well until crumbly.
- Gradually add water and knead into a soft, smooth dough.
- Cover and rest it for 15–20 minutes.
2️⃣ Prepare the Sugar Syrup:
- In a saucepan, mix sugar and water.
- Boil until it reaches one-thread consistency (slightly sticky).
- Add cardamom powder and optional rose water/saffron. Keep warm.
3️⃣ Make the Layering Paste:
- Mix rice flour and ghee to form a smooth paste. Set aside.
4️⃣ Roll and Layer:
- Divide dough into 3 equal balls.
- Roll each ball into a thin circle (like a chapati).
- On the first layer, apply ghee-rice flour paste evenly.
- Place the second circle on top. Repeat the paste and top with the third.
- Roll them together into a tight log, then slice into 1-inch pieces.
- Roll each piece into small flat puris (like pinwheel shapes).
5️⃣ Frying:
- Heat oil or ghee for deep frying.
- Fry each khaja puri on medium heat until golden and crisp.
- Immediately dip them into warm sugar syrup for 1–2 minutes.
- Remove and let them cool on a plate.
🍬 Serve & Store:
- Let them cool completely before storing in an airtight container.
- Stays good for 4–5 days.
