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



Mitha Khaja

Mitha Khaja
MANGO CREPES

Mango Crepes

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

SHEER KHURMA

Sheer Khurma

Sheer khorma or Sheer khurma literally(milk with dates in Urdu) is a festival vermicelli ...

Zarda Pulao - Sweet With Basmati Rice

Zarda Pulao - Sweet With Basmati Rice

Zarda Pulao is a very sweet delicacy made with basmati rice. It is defiantly a must try a...

PUMPKIN HALWA WITH APPLE

Pumpkin Halwa With Apple

An excellent amalgamation of pumpkin halwa with apple sauce that pricks your taste buds w...

MANGO CREPES

Mango Crepes

This is kids favorite recipe, Mango crepe is delicious mango stuffing, garnished with car...

Chocolate Chip Muffins

Chocolate Chip Muffins

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

Mitha Khaja Recipe, How To Make Mitha Khaja Recipe

The Mitha Khaja is tasty and yummy dessert. Learn the recipe of Mitha Khaja by vahchef.

Khaja is a dessert from the eastern India and is mostly popular in the states of Odisha, Bihar and Andhra Pradesh. Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja.It is also offered as a offering in the Jagannath Temple, Puri.

About Recipe

How to make Mitha Khaja

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Mitha Khaja
Author : Vahchef
Main Ingredient : Maida flour
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in Mitha Khaja
• All-purpose flour (maida) - 1.5 cup.
• Jaggery - half cup.
• Cardamom powder - 1/4 tea spoon.
• Ghee - to fry.
• Water - 1 cup.
Method:
  • Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit.
  • Mix the cardamom powder and ghee in the flour.
  • Knead the flour with the jaggery water. The dough should be stiff but pliable.
  • Divide dough into 20 equal portions.
  • Knead each with palm and roll into rounds.
  • Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit.
  • Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while.

The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely.






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