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Malai Khaja

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Clarified Butter (Ghee)

  3. tbsp 2 All-Purpose Flour (Maida)

  4. tbsp 1 All-Purpose Flour (Maida)

  5. pounds 1 Clarified Butter (Ghee)

  6. tbsp 1 Confectioners' Sugar

  7. ounces 12 Dry Fruits

  8. ounces 1 3/4 Green Cardamom Pods (Choti Ilaichi)

  9. number

  10. 1 Mixed Nuts (Maiva)

  11. pounds 1/2 Paneer Cheese

  12. pounds 1/2

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Heat oil in a skillet; add khajas and deep fry each khaja over low heat.

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