Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp saffron strands
- 1/2 cup sugar
- 1/4 cup water
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Pastry brush
- Deep fryer or heavy-bottomed pot
- Candy thermometer
Step-by-step instructions:
1. In a small bowl, soak the saffron strands in 1 tbsp of warm water for 10 minutes.
2. In a mixing bowl, combine the flour, salt, and baking powder. Mix well.
3. Add the ghee to the flour mixture and mix until the mixture resembles coarse crumbs.
4. Gradually add water to the mixture and knead until a smooth dough is formed.
5. Divide the dough into 4 equal parts and roll each part into a thin sheet.
6. Brush each sheet with ghee and fold it in half. Brush again with ghee and fold in half again.
7. Roll the folded dough into a thin sheet and cut into diamond shapes.
8. Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
9. Fry the diamond-shaped dough pieces in batches until golden brown and crispy.
10. Drain the fried dough pieces on a paper towel-lined plate.
11. In a saucepan, combine the sugar, water, and saffron water. Cook over medium heat until the sugar dissolves and the mixture thickens.
12. Dip the fried dough pieces in the saffron syrup and coat well.
13. Serve the Kakinada Khaja with Saffron warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 60mg
Total carbohydrates: 16g
Dietary fiber: 0g
Total sugars: 8g
Protein: 1g
Substitutions for ingredients:
- Clarified butter can be used instead of ghee.
- Turmeric powder can be used instead of saffron strands.
Variations:
- Add cardamom powder to the saffron syrup for a different flavor.
- Sprinkle chopped nuts on top of the Kakinada Khaja with Saffron for added texture.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure crispy and evenly cooked Kakinada Khaja with Saffron.
- Brushing the dough with ghee before folding and rolling helps to create layers and flakiness.
- Use a candy thermometer to monitor the temperature of the saffron syrup to prevent burning.
Storage instructions:
Store the Kakinada Khaja with Saffron in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the Kakinada Khaja with Saffron in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Kakinada Khaja with Saffron on a platter and drizzle with extra saffron syrup. Garnish with saffron strands and chopped nuts.
Garnishes:
- Saffron strands
- Chopped nuts (almonds, pistachios, cashews)
Pairings:
- Masala chai
- Mango lassi
Suggested side dishes:
- Samosas
- Pakoras
- Aloo tikki
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the Kakinada Khaja with Saffron is not crispy, the oil may not be hot enough or the dough may not be rolled thin enough.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the saffron syrup reaches a temperature of at least 220°F to ensure it is safe to consume.
Food history:
Kakinada Khaja is a traditional sweet from the city of Kakinada in Andhra Pradesh, India. It is made by folding and rolling layers of dough and deep-frying until crispy. The saffron syrup adds a fragrant and sweet flavor to the dessert.
Flavor profiles:
Crispy, flaky, sweet, fragrant
Serving suggestions:
Serve the Kakinada Khaja with Saffron as a dessert or snack.
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Region: Indian