Directions

1. Mix all purpose flour and ghee in a bowl, till there are no lumps.
2. Add hot water to the mixture slowly, and knead to make a soft firm dough. Cover the dough with a moist cloth and keep it aside for 5 minutes.
3. For preparing the layering paste, mix all purpose flour with ghee.
4. Now, knead the dough again to make it smooth and divide into 6 equal parts. Roll the dough balls into a circular sheet.
5. Take a circular sheet, smear it with layering paste and place another sheet on top. Press the sheets firmly with your fingers. Repeat this to add the third sheet on top i.e. smear with paste, place sheet and press firmly.
6. Roll the three sheets stuck together, to make a tight cylindrical roll.
7. Now, cut the roll into 1 inch pieces and then roll each piece vertically in a round shape. Your khajas are now ready to go into airfryer. Keep them in a plate to dry, while you repeat the above process to make more khajas from the remaining 3 balls of dough.
8. Airfry the khajas at 370 degrees Fahrenheit. I airfryed 5-6 khajas together for 20 minutes checking twice in between, but timing may vary based on airfryer.
9. Instead of airfrying, you can also fry the Khajas in oil on a medium flame, until golden brown on both sides.
10. For sugar syrup, add water and sugar in a saucepan, boil for 5 minutes on medium flame, till it comes to a string consistency. Add saffron and cardamom to it and switch off the heat.
11. For chocolate dipping, add the coconut oil and dark chocolate into a heat-safe bowl and microwave in 30 second intervals. Stir after each interval and continue to microwave the chocolate until it’s properly melted.
12. Now, dip the ready Khajas into warm sugar syrup and chocolate dip. Garnish them with almonds and pistachios. They are now ready to serve.

Directions

Preparation:

1. Rinse sabudana and soak it in just enough water to cover it, for 1 hour. Strain it and spread it on a kitchen towel for 10 minutes, to remove excess water. Keep it aside.
2. Soak saffron in one tablespoon milk.

Method:

1. Boil milk in a heavy bottom pan. Simmer and let the milk reduce a little.
2. Add soaked sabudana and cook till it is soft. Keep stirring it occasionally, so it does not stick to the pan.
3. Now, add sugar, soaked saffron and cardamom powder, cook on medium-low heat for 5 minutes till sugar dissolves. Let it simmer for another 5-7 and switch off the heat.
4. Garnish with almonds and pistachio before serving