Sarasiya khaja recipe

Khaja is our traditional recipe which is prepared in summers and during festivals specially on rakshabandhan and diwali..though difficult but tastes yum

Prep time:
1hrs 0mins

cook time:
3hrs 0mins

serves:
10

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Maida 500 gms

Maida

Description

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Salt As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Semolina 50 gms

Semolina

Description

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Oil 1/2 cup

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Water as required

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Ghee 1 ltr

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Difficult

Cuisine : Gujarati

Course : Dessert

Recipe Notes

Fry in slow flame for the perfect flaky ones ..

Ingredients For Sarasiya khaja recipe

All purpose flour or maida 500 gms

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Salt according taste As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Semolina 50 gms

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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Oil 1/2 cup

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Warm Water as required

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Ghee or oil for deep frying 1 ltr

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make Sarasiya khaja recipe

1. Mix refined flour, salt ,oil ,semolina, now add water and form soft dough.
2. Divide the dough into 60:40 ratio
3. Keep the 60 ration covered aside.
4. Make small dumplings of 40 percent ration dough...
5. Roll round thick puris and semi fry in ghee
6. Remove it before you find red spots of puri
7. Cool the puris and grind the puris in grinding jar adding little water forming smooth dough...
8. Now add little ghee and again form a smooth dough
9. Now divide the dough in seven equal portions ..let's name it red
10. Take 60 ratio dough n divide in 7 equal portions.lets name it green
11. Roll big thin chapathi...place it on thali..
12. Spread the smooth cooked dough (red) on rolled chapathi (green)
13. Again roll a chapathi of raw dough (red)
14. Place on above layer as red green red green red green..in this way.... U will get 14 layers..
15. Now enclose and form the dough..
16. Take a small portion of dough from it n roll it n turn as you close the bottle..
17. This will help to get flaky khaja
18. Now fry this on slow flame in ghee ...
19. It takes atleast 15-20 mins to fry one lot of khaja..
20. Remove when it turns light golden crispy..
21. Strain n place on siever for 2 hrs so that all extra ghee comes out of it...
22. Crispy flaky khaja is ready