Makhan Khaja is a popular Indian sweet that hails from the state of Bihar. It is a crispy and flaky pastry made with all-purpose flour, ghee (clarified butter), and a touch of semolina. Makhan Khaja is typically enjoyed during festivals and special occasions.
To prepare Makhan Khaja, a dough is made by combining all-purpose flour, ghee, and semolina. The ingredients are kneaded together until a smooth and pliable dough is formed. The dough is then left to rest for a short period of time to allow the gluten to relax.
After the resting period, the dough is divided into small portions and rolled out into thin, circular discs. Each disc is then folded and layered with ghee to create multiple layers. This process is similar to creating puff pastry, which results in the flaky and crispy texture of Makhan Khaja.
Once the layers are formed, the dough is rolled out again to ensure the layers are well incorporated. The rolled dough is then cut into small diamond-shaped pieces or squares.
The cut pieces of dough are deep-fried until they turn golden brown and crispy. The frying process creates air pockets within the layers, which contribute to the light and flaky texture of Makhan Khaja. After frying, the sweets are drained to remove excess oil.
Makhan Khaja is often served dusted with powdered sugar or drizzled with a sugar syrup flavored with cardamom or rose water. The sugar coating adds sweetness and enhances the overall taste.
