Malai Khaja

Directions

1. 1
   Roast the mawa and paneer on low flame for seven minutes.
2. 2
   Cool and mix sugar, cardamoms and dry fruits.
3. 3
   Set aside.
4. 4
   Knead maida and ghee with a little water to a stiff dough.
5. 5
   Make into lemon-sized balls.
6. 6
   Roll each ball to a thin roti.
7. 7
   Apply sata (mixture of maida and ghee) all over the roti.
8. 8
   Roll into pencil shape.
9. 9
   Cut into an oblong (cut side facing up).
10. 10
    Put a little filling in the centre and close each khaja.
11. 11
    Seal opposite sides.
12. 12
    Deep-fry over low flame.