These are not only delicious but they are delicate and gorgeous, these make any festival rock!
Sugar syrup: 2 cups sugar 2 cups water pinch of saffron
1/2 tsp cardamon powder (optional)
1 tsp of lemon juice Simmer for 10 to 12 min remove from heat and set aside Khaja
2 cups white flour salt to taste
2 tbsp olive oil
2 tbsp sugar
1 tbsp soft butter
1 tbsp corn starch Water to bind the dough start with little I need about 3/4 cup but yours might be a little more or a little less Extra corn starch for rolling out the khakis Bind the dough and let the dough rest for at least 20 min 2 to 3 cups of oil for frying
Method: Take half of the dough and start rolling it out nice and thin, preferable in a rectangle shape, dust the big flat roti with cornstarch leaving about 1 centimeter at the bottom edge and start rolling it out, put a little water on the open edge and seal. Make 1 finger width of cuts on the roll until you have small pin rolls, take the pin roll and press it exposing the layers and gently roll to make a nice thin khaja. Finish rolling them out, this shape makes about 20 Now with the other dough again roll it out to look like the first big rectangle shape roti except this time don’t roll it way too thin keep it a little thicken then the first, sprinkle the roti with the cornstarch and remember to follow the video instructions on sealing it. These will be more of a two finger width, press down with your palm exposing the layers, roll it out thin and start keeping them aside. Heat up the oil and follow the video directions to fry all of them. Dip in the sugar syrup and garnish with whatever your heart desires. You should have about 15 depending on the size

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