Sweet dish, served as dessert, suitable for vegetarians

Indian

Plain flour - 1.5 cups

Jaggery - 0.5 cup

Water - 1 cup

Cardamom powder - 0.25 teaspoon

Ghee or Butter - 1 Tablespoon

Ghee or Butter - as needed, to deep fry

Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Divide the dough into approximately 20 parts. Knead each using palm and roll into 4 inch rounds. Make many tiny slits with knife or fork on each, on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crispier and harder as they cool. Store in airtight container after cooling completely.

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