Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup mawa (dried milk)
- 1/2 cup powdered sugar
- 1/2 cup ghee (clarified butter)
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- Water as needed
- 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 all-purpose flour, mawa, powdered sugar, cardamom powder, nutmeg powder, and salt. Mix well.
2. Add ghee to the dry ingredients and mix until it resembles bread crumbs.
3. Gradually add water and knead the dough until it comes together. The dough should be soft and pliable.
4. Cover the dough and let it rest for 30 minutes.
5. After 30 minutes, divide the dough into small portions and roll them into balls.
6. Roll each ball into a thin disc using a rolling pin.
7. Cut the disc into small diamond shapes using a knife or a pastry cutter.
8. Heat oil in a deep frying pan over medium heat.
9. Once the oil is hot, carefully add the diamond-shaped dough pieces to the oil and fry until they turn golden brown.
10. Remove the fried khajas from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
11. Serve the mawa puri khaja warm or at room temperature.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 20-25 pieces
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 5g
Protein: 3g
Substitutions for ingredients:
- Mawa can be substituted with khoya or ricotta cheese.
- Ghee can be substituted with unsalted butter or vegetable oil.
- Powdered sugar can be substituted with granulated sugar.
Variations:
- Add chopped nuts such as almonds or pistachios to the dough for added crunch.
- Sprinkle powdered sugar or cinnamon sugar on top of the khajas for added sweetness.
Tips and tricks:
- Make sure the oil is hot enough before adding the khajas to prevent them from becoming oily.
- Do not overcrowd the frying pan as it will lower the oil temperature and result in greasy khajas.
- Store the khajas in an airtight container to maintain their crispiness.
Storage instructions:
Store the mawa puri khaja in an airtight container at room temperature for up to 3-4 days.
Reheating instructions:
To reheat the khajas, place them in a preheated oven at 350°F for 5-7 minutes or until they are warm and crispy.
Presentation ideas:
Serve the mawa puri khaja on a platter or in a bowl with a dusting of powdered sugar on top.
Garnishes:
Garnish the khajas with chopped nuts or edible silver foil for added visual appeal.
Pairings:
Mawa puri khaja pairs well with a hot cup of chai or coffee.
Suggested side dishes:
Serve the khajas with a side of fresh fruit or yogurt for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the khajas are too oily, increase the oil temperature or fry them for a shorter time.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to prevent contamination.
- Use caution when working with hot oil to prevent burns.
Food history:
Mawa puri khaja is a traditional Indian sweet that originated in the state of Bihar. It is commonly served during festivals and special occasions.
Flavor profiles:
Mawa puri khaja has a crispy texture and a sweet, nutty flavor.
Serving suggestions:
Serve the mawa puri khaja as a dessert or snack. It can also be served as a gift during festivals or special occasions.
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Region: Indian