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Malai Khaja Halwai Style

Tried and Tested malai Khaja recipe just like they make commercial at the halwai wala. #HappyCookingToYou #FoodFusion #KisanFoods #RamadanRecipes

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Ingredients:

Prepare Sugar Syrup:

-Sugar 2 & ½ Cups

-Hari elaichi (Green cardamom) 3-4

-Water 1 & ½ Cup

-Lemon juice 1 tsp

Prepare Khoya Stuffing:

-Khoya 350g

-Cream 1-2 tbs

-Sugar powdered ¼ Cup

-Badam (Almonds) chopped 2 tbs

-Pista (Pistachios) chopped 2 tbs

-Khopra (Desiccated coconut) 2 tbs

-Kisan Banaspati ½ Cup

-Chawal ka atta (Rice flour) 3 tbs

-Cornflour 3 tbs

-Baking powder 1 tsp

-Kisan Banaspati for frying

Prepare Dough:

-Maida (All-purpose flour) sifted 4 Cups

-Kisan Banaspati 3 tbs

-Water 1 & ¼ Cup or as required

-Red food color 5-6 drops

-Green food color 5-6 drops

-Kisan Banaspati 1 tsp

 

Directions:

Prepare Sugar Syrup:

-In a saucepan,add sugar,green cardamom & water,mix well,bring it to boil & cook until sugar is dissolved (2-3 minutes).

-Add lemon juice,mix well & set aside.

Prepare Khoya Stuffing:

-In a wok,add khoya,cream,mix well & cook on low flame until it melts (3-4 minutes).

-Add sugar,mix well & cook for 1-2 minutes.

-Add almonds,pistachios,desiccated coconut & mix well.

-Let it cool completely.

-In a saucepan,add ghee & let it melt.

-Take out in a bowl & refrigerate for 10-15 minutes or until ghee coagulates.

-Add rice flour,cornflour,baking powder & mix well until the mixture is creamy & smooth and set aside.

Prepare Dough:

-In a bowl,add all-purpose flour,ghee & mix well until it crumbles.

-Gradually add water & knead until firm dough is formed.

-Takeout 2 small dough (35g each) & set aside for later use.

-Grease remaining dough with ghee,cover & let it rest for 10-15 minutes.

-Take one reserved small dough,add red food color & knead until food color incorporated & desired color is achieved,cover with cling film & set aside.

-Now take 2nd dough,add green food color & knead until food color incorporated & desired color is achieved,cover with cling film & set aside.

-Remove cling film from red & green dough,sprinkle dry flour & roll out in oblong shape with the help of rolling pin & set aside.

-Now take plain dough,sprinkle dry flour,spread with the help of hands & roll out in oblong shape with the help of rolling pin.

-Apply water on one end of dough,place rolled green & red dough over plain dough with a little distance.

-Add & spread prepared ghee mixture & start rolling the dough in a log shape & roll out with the help of rolling pin & apply prepared ghee mixture & roll out again in log shape then roll out with the help of hands in long log shape.

-Cut 2” inch pieces of dough (80g) & cover them with a clean kitchen towel.

-Take one small dough & cut in half from the center & flatten the dough with the help of hand,dust dry flour & roll out.

-Take khoya filling and make a ball.

-On one rolled dough,place prepared khoya ball in the center,apply water on the sides & place another rolled dough over it & press gently.

-Now twist and fold the sides of dough making a design (makes 12-13).

-In a wok,add ghee,let it melt & fry malai khaja on very low flame until golden & crispy (6-8 minutes).

-Let them cool completely (don’t cover).

-Add malai khaja in sugar syrup & soak them for 2-3 minutes.

-Garnish with pistachios & serve!

-Can be stored for up to 1 week in refrigerator or at room temperature.

 

Recipe By: Seema Hanif

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