Preparation:
Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar, cardamoms and dry fruits. Keep aside.
Knead maida and ghee with little water to a stiff dough. Make into lemon sized balls. Roll each ball to a thin roti. Apply sata (mixture of maida and ghee) all over the roti. Roll into pencil shape. Cut into an oblong (cut size facing up). Put a little filling in the centre and close each khaja. Seal opposite sides. Deep fry over low flame. |
