2 cups flour (sifted twice)
½ teaspoon baking powder
60 g butter
Few drops lemon juice
1 cup sugar
1 cup water
1 cup ghee
Maizena (corn flour) for sprinkling
Make syrup with water, rose water and sugar. You can colour this syrup in colour of your choice.
Sift flour, salt and baking powder together.
Rub in butter until it resembles breadcrumbs.
Add 3 or 4 drops of lemon juice into a jug of iced water. Add a little at a time to flour to form a stiff dough.
Wrap the dough in some glad wrap and set aside for an hour or 2.
Divide the dough into 8 equal pieces and roll each piece out into a paper thin roti.
Brush each roti with ghee and sprinkle corn flour over this.
Place the next roti over this and brush again with ghee and sprinkle corn flour again until all piled one on top of the other.
Now roll this out slightly to remove all air bubbles and flatten evenly.
Now brush the top of the last roti with ghee and sprinkle with corn flour. Roll up tightly like a swiss roll and cut into 1cm pieces.
Pull each piece a little to make them elongated. Now use your rolling pin to slightly flatten each piece ensuring that the layers are visible. Slightly pinch the tips.
Heat your oil and test with a little piece of dough to see if oil is ready.
The dough must rise to the surface as soon as it hits the oil. Now drop the heat to a low temperature and fry each piece until crisp but still off white in colour.
As they are eggless they must not brown.
Drain on wire rack and leave to cool. Pour a few tablespoons syrup over the cooled khajas and serve.
NOTE: you can use rose or elachi syrup instead of home-made syrup .
The thinner the roti, the flakier your khaja…
Source: Eshana Suleman
Prepared, tried and tested by: Preshana Singh