Khaja is a multi-layered sweet of Kakinada, a place in Andhra Pradesh. It is believed that the Nizams introduced this sweet to Andhra. Each layer of the sweet just melts in the mouth and the coated sugar syrup is just perfect with each bite. It is prepared on special festive occasions. Roll khaja is a stuffed variation of the original khaja.
Preparation time: 30 mins
- ½ kg maida
- 100 g oil (to knead the dough)
- ¼ tsp baking soda
- 100 g fried gram flour
- 100 g roasted peanut powder
- 10 g cashew nuts
- 1 kg sugar
- Oil for deep-frying
In a vessel mix fried gram flour, peanut powder, cashew pieces with some ghee and keep it aside.
Knead maida, baking powder with oil and keep aside for sometime. Make balls with the dough and roll them into thin, long puris.
Spread previously made mixture on these puris and roll them. Fry these rolls in hot oil over a low flame and keep aside.
In another vessel take sugar and required water to make syrup with string consistency. Dip the rolls in the syrup for 10 minutes and remove.
Roll Khajas are now ready to serve.