Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup pistachios, chopped
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the flour and ghee. Mix well until the mixture resembles coarse crumbs.
2. Gradually add water and knead the mixture into a smooth dough.
3. Divide the dough into 4 equal parts and roll each part into a thin sheet.
4. Cut each sheet into 1-inch wide strips.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, add the strips of dough and fry until golden brown.
7. Remove the fried strips from the oil using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
8. In a separate pan, melt the sugar over low heat until it turns into a light brown syrup.
9. Add the fried strips to the sugar syrup and mix well until they are coated evenly.
10. Remove the strips from the sugar syrup and place them on a plate.
11. Sprinkle chopped pistachios over the strips and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 10mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- Clarified butter can be used instead of ghee.
- Almonds or cashews can be used instead of pistachios.
Variations:
- Add a pinch of cardamom powder to the sugar syrup for a fragrant flavor.
- Use honey instead of sugar syrup for a healthier option.
Tips and tricks:
- Make sure the dough is rolled out thin to achieve a crispy texture.
- Do not overcrowd the frying pan with the dough strips.
- Keep an eye on the sugar syrup while melting to avoid burning.
Storage instructions:
Store the Kakinada Khaja in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the Kakinada Khaja in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Arrange the Kakinada Khaja on a platter and sprinkle chopped pistachios over them for a beautiful presentation.
Garnishes:
Chopped pistachios can be used as a garnish.
Pairings:
Kakinada Khaja can be paired with a cup of hot tea or coffee.
Suggested side dishes:
Kakinada Khaja can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more water to achieve a smooth texture.
- If the sugar syrup is too thick, add a little more water to thin it out.
Food safety advice:
Make sure the oil is hot enough before frying to avoid undercooked dough strips.
Food history:
Kakinada Khaja is a traditional sweet from the city of Kakinada in Andhra Pradesh, India. It is a popular dessert during festivals and special occasions.
Flavor profiles:
Kakinada Khaja is a crispy and sweet dessert with a nutty flavor from the pistachios.
Serving suggestions:
Serve Kakinada Khaja as a dessert after a meal or as a sweet snack.
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Region: Indian