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

Written Recipe: https://bit.ly/3Ltj0lx

Malai Khaja
Recipes in English:

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
Prepare Ghee Mixture:
-Kisan Banaspati ½ Cup
-Chawal ka atta (Rice flour) 3 tbs
-Cornflour 3 tbs
-Baking powder 1 tsp
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
-Kisan Banaspati for frying

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.
Prepare Ghee Mixture:
-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 & let it rest for 15 minutes.
-Remove cling film from red & green dough,sprinkle dry flour & roll out in oblong shape with the help of rolling pin & let it rest for 15 minutes.
-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 warm 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.