KHAJLA

KHAJLA

In continuation to the special food series in Numaish Aligarh please find the recipe for Khajla. This is also believed to originate from Meerut. The other two were Halwa Paratha & Barola

Ingredient :
Maida ( All purpose Flour) - 250gm 

For Syrup :
Sugar - 250 gm

Refined Oil / Ghee for frying

- Mix flour with 2 tbsp refined oil / ghee & 1 ½ cup of water with soft hands. 
- Knead the dough well and leave it for 10 mins. It should be soft as in case of Bhature.
- Roll the dough and put ghee on it. 
- Now roll it and leave for 10 mins again. 
- Cut it and leave it for 5 mins. 
- Now roll like roti and put it in warm ghee and deep fry. 

Keep Aside.

Make Syrup of 2 wire by boiling 250 gm sugar in 2 cups of Water.
Remove from Heat.

Dip the Dry Khajla in Syrup and remove from Syrup in a plate and let the sugar dry.

The Khajla is ready.

(Its variant is found as Khaza in Bihar)