vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Malai Khaja

Malai Khaja
BENGAL GRAM SWEET

Bengal Gram Sweet

Bengal Gram recipe also called as "Hayagriva" is a traditional dessert made in most Madhw...

MANGO SPONGE CAKE

Mango Sponge Cake

Cake is a form of sweet dessert that is typically baked. The mango cake is summer special...

Chocolate Chip Muffins

Chocolate Chip Muffins

A favorite bakery-style chocolate chip muffins recipe which is soft, fluffy, and bursting...

MANGO CREPES

Mango Crepes

This is a very quick recipe for your breakfast making a pancake and pouring mango have pu...

BAKED MANGO CHEESECAKE

Baked Mango Cheesecake

Pureed fresh mango gives this cheesecake a light and soft texture and subtle. Bake cake u...

Cashewnut Badusha

Cashewnut Badusha

Cashewnut Badusha is most liked sweet dish from South Indian delicacies which is yummy in...

Malai Khaja Recipe, How To Make Malai Khaja Recipe

Malai Khaja is an all time favourite traditional sweet. Learn the recipe of Malai Khaja by vahchef.

'Malai Kaja’ is a delicacy mostly prepared in the regions of South India, especially in Nellore city.

About Recipe

How to make Malai Khaja

(1 ratings)
0 reviews so far
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
Malai Khaja
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Malai Khaja
• Paneer - 250 grams.
• All-purpose flour (maida) - 300 grams.
• Clarified butter (ghee) - 3 tablespoons.
• Green cardamom pod - 1 number.
• Confectioners' sugar - 350 grams.
• Dry fruits - 300 grams.
Method:
  • In a pan on low heat, roast nuts and paneer cheese for seven minutes. Cool; mix in sugar, cardamom pods, and dry fruits. Set aside.
  • Knead flour and clarified butter; amount for covering ingredients with a little water to a stiff dough. Make lemon-sized balls out of the total amount of dough. Roll each ball out into a thin round roti. Apply smearing flour and clarified butter all over each roti. Roll each round roti into a long pencil shape. Cut into an oblong (cut side facing up). Put a little filling in the center and close each khaja. Seal the opposite sides.
  • Heat oil in a skillet; add khajas and deep fry each khaja over low heat.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter