Malai Khajla (Cream Puff)

Name: Malai Khajla (Cream Puff)
Cuisine: Indian
Ingredients: 1 &1/4 cup Maida; 1/4 cup Suji; 2 tsp Oil; 2 tbsp Pure ghee in solid form; 1/4-1/2 cup Milk; for the filling; 5-6 tbsp Fresh thick cream; as needed Few kesar strands; for sealing the khajla -; 6-8 tbsp Pure ghee; 1/4 cup Maida; sugar syrup -; 1 cup Water; 1/2 cup Sugar; as needed Kesar few strands; 1/2 cup Pure ghee for frying

Insiya Kagalwala @cook_12030725

#momlove
One of the favourite dishes that I learnt from my mom is Malai Khajla.This is a famous Bohra dessert made on special occasions and needs lot of patience.It wasn't easy but practise makes you perfect.But I still cant beat mom on this one.
Do try this recipe.

Insiya Kagalwala @cook_12030725

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Ingredients

1 &1/4 cupMaida
1/4 cupSuji
2 tspOil
2 tbspPure ghee in solid form
1/4-1/2 cupMilk
for the filling
5-6 tbspFresh thick cream
as neededFew kesar strands
for sealing the khajla -
6-8 tbspPure ghee
1/4 cupMaida
sugar syrup -
1 cupWater
1/2 cupSugar
as neededKesar few strands
1/2 cupPure ghee for frying

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Steps

1

Take the flour,add the rawa and the oil.Add pure ghee in solid form
2

Rub the ghee in the flour
3

Take the milk and add gradually to make a stiff dough. Do not use the whole milk.use only as much needed.Make a stiff dough and cover with a muslin cloth and keep the dough in the fridge for 30 min
4

Make the sealant.Take the ghee and gradually add the flour.Keep mixing and keep adding the flour till the mixture is thick liquid and pouring consistency
5

Take the dough and start pressing it with ur palms,tou can use a rolling pin too to flatten the dough.Apply the sealant and nicely spread it all over the dough,this process will l.help us get nice crispy layers
6

Make a big roll and use the entire dough.Refrigrate the dough for 30 mins.Remove and slice it
7

Take two rounders and roll them.using a rolling pin.be gentle in rolling so that you dnt make it flat
8

Take 1 rolled dough and apply milk on the edges.Place fresh cream along with some kesar strands in the middle and place the other rolled disc over it.Start to seal the edges by pinching and folding it
9

Heat ghee and on slow flame gently fry the khajla till golden brown.Be very gentle else the malai may leak if it breaks.
10

Make the syrup by heating the sugar.kesar strands and water and boiling till half reduced and is 1 string consistency
11

Place the fried khajla on a plate and pour the sugar syrup over it.
12

Enjoy them hot.