Super Easy Way to Preparing Appetizing Sugar coat khaja

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Sugar coat khaja

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Below are the ingridients that are needed to prepare a yummy Sugar coat khaja:

  1. You need 200 gm of flour.
  2. Get 5 tsp of ghee.
  3. You need 2 tsp of flour(grease).
  4. You need 2 cup of sugar.
  5. Use 1 cup of water.
  6. Provide 1 tsp of paste cardamom.
  7. Take 1/2 cup of water(flour knead).

Ready with the ingridients? Here are the steps on preparing Sugar coat khaja:

  1. First, take flour in pot..
  2. Then, put ghee on it..
  3. Mix both of them together.
  4. Now,add some water.
  5. Then,knead the flour with hand..
  6. Now,keep it for 30 min..
  7. After that the dough will soft.
  8. The dough cut in to 4 equal parts..
  9. Roll the ball by rolling pin..
  10. Roll each dough ball into circle shape..
  11. After rolling one ball,put it in a plate..
  12. Grease ghee on the flour sheet..
  13. Then,spread the flour on the grease ghee in the sheet..
  14. Roll another ball similarly..
  15. Put it on the top of the first circle sheet..
  16. Then,grease ghee and spread flour on the top of second sheet..
  17. Next,roll third circle sheet.
  18. Put on the second one..
  19. Then grease ghee once again.
  20. Spread flour again..
  21. Roll the last circle sheet.
  22. Put it on the third one..
  23. Then,stick all the edges of the sheets into equal shape..
  24. Then,all the flour sheet roll together tightly to resemble a log..
  25. Cut the flour log into equal size pieces of 1 inch each..
  26. Roll each pieces by rolling pin with some flour..
  27. Now,heat enough oil in deep fry pan..
  28. Fry all of them one by one on medium flame.
  29. Untill they have turn golden brown on both sides..
  30. Cool them completely.
  31. Next, take two cup sugar and 1 cup water in a sauce pan for syrup with cardamom powder..
  32. After that, bring it to boil in oven..
  33. Untill cook it becomes sticky..
  34. Dip the fried khaja into the syrup when the syrup is still warm..
  35. After 2 min,take the well coat khajas in a plate..

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