How to make a Sweet khaja?

Khaja Recipe:

Khaja is a popular sweet delicacy in India, particularly in the state of Odisha. It is a layered crispy pastry that is traditionally made during festivals and special occasions. 

Here's a recipe for making sweet Khaja:

Ingredients:

For the dough:

2 cups all-purpose flour (maida)

1/4 cup ghee (clarified butter)

Water (as needed)

A pinch of salt

For the syrup:

1 cup sugar

1/2 cup water

A few saffron strands (optional)

1/4 teaspoon cardamom powder

For frying:

Vegetable oil or ghee for deep frying

For garnish (optional):

Chopped pistachios or almonds

Instructions:

In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt. Mix well until the mixture resembles breadcrumbs.

Gradually add water and knead the dough until it becomes firm and smooth. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Meanwhile, prepare the syrup by dissolving sugar in water over medium heat. Stir until the sugar is completely dissolved.

Add saffron strands (optional) and cardamom powder to the syrup. Continue simmering the syrup until it reaches a one-string consistency. To test the consistency, take a small amount of syrup between your thumb and index finger. When you pull them apart, a single string should form.

Once the dough has rested, divide it into small portions and roll them out into thin circular discs. The size can vary depending on your preference.

Heat vegetable oil or ghee in a deep pan or kadai for frying. Make sure the oil is hot enough for frying.

Carefully place one rolled-out dough disc into the hot oil and fry until it puffs up and turns golden brown. Flip it to fry the other side evenly. Remove the fried Khaja and drain excess oil on a paper towel.

Repeat the frying process with the remaining rolled-out dough discs.

Once all the Khajas are fried and slightly cooled, dip each one into the prepared sugar syrup. Allow them to soak for a few seconds, ensuring they are well coated with syrup. Remove them from the syrup and place them on a wire rack or plate to dry.

Optional: Garnish the Khajas with chopped pistachios or almonds for added flavor and presentation.

Let the Khajas cool completely and allow the sugar syrup to set before serving. They will become crispy as they cool down.

Sweet Khajas can be stored in an airtight container and enjoyed for several days. They make a delightful treat during festivals and celebrations.

How to Make a Gajar ka Halwa?

Gajar ka Halwa, also known as Carrot Halwa, is a popular Indian dessert made with grated carrots, milk, sugar, and garnished with nuts. It's a delicious and rich sweet treat. 

Here's a recipe for making Gajar ka Halwa:

Ingredients:

500 grams carrots, peeled and grated

3 cups whole milk

1/2 cup sugar (adjust to taste)

4 tablespoons ghee (clarified butter)

1/4 teaspoon cardamom powder

A handful of chopped nuts (such as almonds, cashews, or pistachios)

A pinch of saffron strands (optional)

Instructions:

Heat the ghee in a heavy-bottomed pan or kadai on medium heat.

Add the grated carrots to the pan and sauté them in the ghee for about 5-7 minutes until they soften slightly and release their aroma.

Pour the milk into the pan with the carrots and bring it to a simmer. Reduce the heat to low and let the carrots cook in the milk, stirring occasionally.

Cook the carrots in the milk until the milk reduces and thickens, and the carrots become soft and cooked through. This process may take around 45 minutes to an hour. Keep stirring occasionally to prevent the mixture from sticking to the bottom of the pan.

Once the carrots are cooked and the milk has reduced significantly, add the sugar to the pan. Stir well to combine and continue cooking for another 10-15 minutes until the sugar dissolves completely and the mixture thickens further.

Add cardamom powder and mix it into the halwa for flavor.

In a separate small bowl, soak the saffron strands in a tablespoon of warm milk for a few minutes. Then add the saffron-infused milk to the halwa and stir it in. This step is optional but adds a beautiful color and aroma to the halwa.

Continue cooking the halwa for a few more minutes until it reaches a thick and pudding-like consistency. The ghee should start separating from the halwa.

Turn off the heat and garnish the Gajar ka Halwa with the chopped nuts. You can either mix the nuts into the halwa or sprinkle them on top as a garnish.

Serve the Gajar ka Halwa warm or chilled as per your preference. It can be enjoyed on its own or served with a scoop of vanilla ice cream for a delightful combination.

Gajar ka Halwa is a comforting and indulgent dessert that is perfect for festivals, special occasions, or whenever you're craving something sweet and satisfying.