Khaja

Ingredients:

2 cups refined flour (maida)
A little more than ½ cup of pure ghee (gua gheea)
One & a half cup sugar (chini)
One & a half cup refined cooking oil for frying (rifaain tela)
(Pure ghee may also be used for frying)
Salt to taste (luna)

Method:

First of all make a paste of ghee and flour by mixing half a cup of ghee with equal quantity of flour. Keep this paste aside. Add a pinch of salt and three teaspoon of ghee to the remaining flour. Mix thoroughly well and then add water slowly as you go on kneading. You should get a stiff dough and not a watery one. Knead it further till the dough gets smoothened. Now roll the dough into a rectangular shape with the thicknes of a chpati (roti). Then spread the ghee+flour paste evenly over the rectangular surface. Now roll the rectangular dough from one side to give it a rope like shape. Then cut it into one inch size pieces. Roll each piece again to make about 5 inch long khaja. Now heat oil in a frying pan and deep fry the pieces of khaja on medium to low flame. After the frying is over, prepare a syrup of sugar with water. For this add sugar to boiling water and continuously go on stirring till you get a sticky syrup. Now dip the khajas into it (one at a time) and take out. Serve after the same becomes col. It is prepared in the kitchen of the Jagannath Temple of Puri daily for being served as prasad.