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Khaja, Oriya Recipe
Khaja, a sweet dish from the Orissa kitchen, is served regularly as prasad at the Jagannath Temple of Puri. |
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 Ingredients:
2 cups refined flour
A little more than 1/2 cup of pure ghee
11/2 cup of sugar
11/2 cup of refined cooking
Method:
Make a paste of ghee and flour by mixing half a cup of ghee with equal quantity of flour. Keep this paste aside.
Add a pinch of salt and three teaspoon of ghee to the remaining flour.
Knead the same and make stiff dough.
Roll the dough into a rectangular shape and the thickness would be that of a chapatti. Spread the ghee-four mixture evenly over the rectangular surface.
Roll the rectangular dough from one side to give it a rope like shape
Cut it into one inch size pieces.
Roll each piece again to make about 5 inch long khaja.
Heat oil in a frying pan and deep-fry the pieces of khaja on a medium flame.
Syrup for Khaja:
Prepare syrup of sugar with water.
Add sugar to boiling water and continuously go on stirring till to get sticky syrup.
Dip the khajas into it (one at a time) and take out.
Serve after these become cold.
(Last Updated on : 21/01/2010)
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