|
Ingredients
|
Quantity
|
|
For
covering:
|
|
|
Maida
|
½ kg
|
|
Ghee
|
2 tbsp
|
|
For
smearing:
|
|
|
Maida
|
1 tbsp
|
|
Ghee
|
1 tbsp
|
|
For
stuffing:
|
|
|
Mawa
|
¼ kg
|
|
Paneer
|
¼ kg
|
|
Sugar – powdered
|
400gms
|
|
Cardamoms
|
10
|
|
Dry fruits
|
50gms
|
Roast the mawa and paneer on low flame for seven minutes. Cool and
mix sugar, cardamoms and dry fruits. Keep aside.
Knead maida and ghee with little water to a stiff dough. Make into
lemon sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida
and ghee) all over the roti. Roll into pencil shape. Cut into an oblong (cut
size facing up). Put a little filling in the centre and close each khaja. Seal
opposite sides. Deep fry over low flame.
