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



Mitha Khaja

Mitha Khaja
PUMPKIN BOBBATLU

Pumpkin Bobbatlu

Pumpkin bobbatlu are quick and easy south Indian sweets. Puran Poli is a flat sweet bread...

THOKKUDU LADDU

Thokkudu Laddu

Bandar laddu or thokkudu ladoo is the most popular Andhra sweet with a stunning smooth cr...

SWEET PONGAL AND APPLE SHAKE WITH HORLICKS OATS

Sweet Pongal And Apple Shake With Horlicks Oats

Sweet Pongal Recipe-Sakkarai Pongal-Chakkarai Pongal. Pongal is one of the most popular f...

POHA PARAMANNAM

Poha Paramannam

Poha paramannam is a sweet dish prepared with flattened rice especially for Lord Sri Kris...

CUSTARD SEMIYA

Custard Semiya

Vermicelli kheer or semiya payasam (pudding) is a classic Indian dessert prepared with ro...

Chana Poda

Chana Poda

Chhena poda is a cheese dessert from the state of Odisha in eastern India. Chhena poda li...

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

 


 
  You need to login to continue, click here
 

 


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