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Sweet Khajali
Sale price
Rs. 289.00
Regular price
Rs. 430.00
Prepare the dough
- In a large bowl, mix the all-purpose flour, salt, and 2 tablespoons of ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add water and knead into a stiff, smooth dough. The dough should not be too soft.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Make the layering paste (sata)
- While the dough is resting, combine the 3 tablespoons of melted ghee and 3 tablespoons of all-purpose flour in a small bowl.
- Mix well to form a smooth, uniform paste. Set aside.
3. Prepare the sugar syrup
- In a saucepan, combine the sugar and water. Place over medium heat and stir until the sugar dissolves completely.
- Bring the syrup to a boil. Boil until it reaches a "one-string" consistency. To test, take a small drop between your thumb and forefinger; a single thread should form when you pull them apart.
- Add the cardamom powder and lemon juice (the lemon juice prevents crystallization). Turn off the heat and keep the syrup warm.
4. Roll and assemble the khajali
- Divide the rested dough into 4–6 equal-sized balls.
- Take one ball and roll it into a very thin, large circle, similar to a chapati.
- Evenly spread a thin layer of the prepared layering paste (sata) over the surface of the rolled circle.
- Carefully roll the circle tightly into a cylinder. Brush a little water on the end to seal it completely.
- With a knife, trim the uneven ends and cut the log into 1-inch thick pieces.
- Lightly flatten each piece with your palm, then gently roll it once with a rolling pin. This will create the classic layered, spiral shape.
- Repeat with the remaining dough balls.
5. Fry the khajali
- Heat oil or ghee for deep-frying in a kadai (deep frying pan) over medium-low heat.
- Gently place a few khajali pieces into the warm oil. The oil should not be too hot, as this allows the layers to cook and open up properly.
- Fry on low to medium heat, turning occasionally, until the khajali turns golden brown and crispy.
- Remove the fried khajali with a slotted spoon and drain any excess oil on a paper towel.
6. Soak in sugar syrup
- While still warm, immediately dip the fried khajali pieces into the warm sugar syrup.
- Let them soak for 2–5 minutes, turning them once, to ensure they are evenly coated and absorb the sweetness.
- Remove the khajali from the syrup and place on a wire rack or greased plate to cool. The sugar syrup will harden as it cools, giving the khajali a glazed finish.