Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee (clarified butter)
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup cashew nuts, chopped
- 1/4 tsp cardamom powder
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour and ghee. Mix well until it resembles bread crumbs.
2. Gradually add water and knead the dough until it becomes smooth and pliable.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate pan, heat sugar and 1/4 cup of water until the sugar dissolves and the mixture thickens. Add cardamom powder and chopped cashew nuts. Mix well and set aside.
5. Divide the dough into small portions and roll them out into thin circles.
6. Cut the circles into thin strips.
7. Heat oil in a deep frying pan.
8. Fry the strips until they turn golden brown and crispy.
9. Remove the fried strips from the oil and drain them on a paper towel.
10. Dip the fried strips in the sugar syrup and coat them well.
11. Garnish with chopped cashew nuts and serve.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for deep frying: 350°F
Serving size:
Makes 20-25 pieces
Nutritional information:
Calories: 150 per serving
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Substitutions for ingredients:
- Ghee can be substituted with butter or vegetable oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Cashew nuts can be substituted with almonds or pistachios.
Variations:
- Add saffron strands to the sugar syrup for a fragrant flavor.
- Add rose water to the sugar syrup for a floral flavor.
- Add grated coconut to the dough for a coconutty flavor.
Tips and tricks:
- Knead the dough well to ensure it becomes smooth and pliable.
- Roll out the dough thinly to ensure the khaja turns crispy.
- Fry the khaja on medium heat to ensure they cook evenly.
- Dip the khaja in the sugar syrup while they are still warm to ensure they absorb the syrup well.
Storage instructions:
Store the khaja in an airtight container at room temperature for up to a week.
Reheating instructions:
Reheat the khaja in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the khaja on a platter and garnish with chopped cashew nuts.
Garnishes:
Chopped cashew nuts
Pairings:
Tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the khaja turns too dark, reduce the heat of the oil.
Food safety advice:
Ensure the oil is hot enough before frying the khaja to ensure they cook properly.
Food history:
Kakinada Khaja is a popular sweet from the city of Kakinada in Andhra Pradesh, India. It is believed to have originated in the 19th century and was traditionally made during festivals and special occasions.
Flavor profiles:
Sweet, crispy, nutty
Serving suggestions:
Serve the khaja as a dessert after a meal.
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Region: Indian