Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/4 cup water
- 1/4 tsp salt
- 1 cup jaggery
- 1/4 cup water
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine the flour, ghee, water, and salt. Knead the mixture until it forms a smooth dough. Cover the dough and let it rest for 30 minutes.
2. In a small saucepan, heat the jaggery and water over medium heat. Stir the mixture until the jaggery dissolves completely. Add the cardamom powder and stir well. Remove from heat and set aside.
3. Divide the dough into small balls. Roll out each ball into a thin sheet. Cut the sheet into small diamond shapes.
4. Heat oil in a deep frying pan over medium heat. Fry the diamond-shaped dough until they turn golden brown. Remove from oil and drain on a paper towel.
5. Dip the fried dough in the jaggery syrup. Coat them well and let them cool on a wire rack.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes 20-25 pieces
Nutritional information:
Calories: 150 per piece
Fat: 6g
Carbohydrates: 22g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Butter can be used instead of ghee.
- Sugar can be used instead of jaggery.
Variations:
- Add chopped nuts like almonds or cashews to the jaggery syrup for added texture.
- Sprinkle some powdered sugar on top of the khaja for a sweet and crunchy finish.
Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling.
- Fry the dough in small batches to ensure even cooking.
- Coat the khaja with the jaggery syrup while they are still warm for better absorption.
Storage instructions:
Store the khaja in an airtight container at room temperature for up to a week.
Reheating instructions:
The khaja can be reheated in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the khaja on a platter and sprinkle some powdered sugar on top. Serve with a cup of hot tea or coffee.
Garnishes:
Sprinkle some chopped nuts or edible flowers on top of the khaja for added visual appeal.
Pairings:
Pair the khaja with a cup of masala chai or filter coffee for a perfect evening snack.
Suggested side dishes:
The khaja can be served as a standalone snack.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the khaja turns out too hard, reduce the frying time.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the khaja from absorbing too much oil.
Food history:
Kakinada Khaja is a popular sweet from the city of Kakinada in Andhra Pradesh, India. It is a traditional sweet that is often served during festivals and special occasions.
Flavor profiles:
The khaja has a sweet and crunchy texture with a hint of cardamom flavor.
Serving suggestions:
Serve the khaja as a sweet snack or dessert after a meal.
Related Categories
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Region: Indian
Taste: Sweet, Nutty, Crispy, Caramelized, Rich