Crispy Khaja Odisha Style

 khaja  is a Crispy sweet Dessert From Odisha. It's a Layered fritter dipped  in Sugar Syrup. It is part of Chappan Bhoga that offered in Puri Jagannath Temple.

Ingredients:-

Ingredients For Layered :-

•  All Purpose Flour (Maida)  - 3cups , + 2 tablespoon
• Cooking Soda - 1 pinch
•  Ghee - 2tbsp , + 2 tablespoon, melted
•  Cardamom Powder (Elaichi) - 2tbsp
•  Black pepper powder  - 2tbsp, freshly powdered (optional)
• Cooking oil for deep fry

Ingredients for Syrup:-

• 2 cups Sugar
• 1 cup Water

How to make Khaja Recipe (Layered Fritters Dipped In Sugar Syrup):-

• To prepare Khaja recipe, in a bowl, add the flour, melted ghee ,Cooking soda and mix well. Add cold water to make a smooth dough. Cover the dough and keep aside for at least 15 to 20 minutes.
• Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.
• Divide the dough into eight equal parts. Take a ball and roll into circle shape sheet. Roll another one similarly.
• Smear the prepared flour paste on one sheet and place another on top of it. Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.
• Cut this flour log into equal sized pieces of 1 inch each. Roll each piece vertically.
• Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides. Cool them completely.
• In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
• Bring to a boil and cook till it becomes sticky.
• Add cardamom powder and black pepper to it. This addition of spices is purely optional. Switch off flame.
• Grease a large plate with some butter or ghee.
• Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.
• Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.

Shahi Tukda

Ingredients :-

• 6 Milk Bread
• 1/2 cup Sugar
• 1 ltr Full fat milk (to make rabdi)
• 100 grms Khova or mawa
• 4 tbsp Ghee
• A pinch of saffron
• 2-3 Cardamom pods
• Slivered Pistachio and Almond for Garnish
• Water as needed

Method :-

To cook rabdi for shahi tukda

• First, add milk to heavy bottom pan and bring it to a boil. Then reduce the flame and simmer until it is reduced to half.
• Then add saffron, sugar,khova,cardamom powder keep simmering the rabdi until desired consistency.
• Then switch off the flame and keep aside.

To make sugar syrup

• To make syrup, add sugar and water in pan and bring it to boil. Once it starts boiling add saffron and cardamom pods, simmer for another 5 minutes.

Preparation of Shahi Tukda

• Snip off the edges of the bread and cut into triangles.
• Heat ghee in pan and add cut bread slices,fry the bread slices from both the side with medium flame, until golden and crisp from both the sides.
• Now dip the fried bread slices in warm sugar syrup for 30 seconds.
• Then Keep the soaked bread slices in to a serving plate and topped it with thick rabdi . Garnish with nuts and serve.

Sweet Boondi

Ingredients:-

• Besan/Gram Flour - 1 cup
• Oil - 1 tbsp
• Sugar - 1 cup
• Water -1/2 cup
• Broken cashew nuts - 1 tbsp
• Melon seeds - 1tbsp
• Green Cardamom powder - 1 tbsp
• Kesar/ orange food color - 1 pinch
• Cooking oil to fry

Method :-

• Take gram flour in a bowl add 1 tbsp of oil into it       then add water mix well to make a smooth batter.

• It should be smooth and little thin than bajji batter     and keep it aside.

• 2 Slotted ladles are needed. One for making boondi and another for draining boondi from oil.

• Heat oil for deep frying,Oil should be moderately hot.

• To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.

• Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. 

• Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.

• Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.

• Repeat the process with rest of the batter.

• Then make sugar syrup from 1cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. 

• Then add in cardamom powder,cashews, melon seeds,one pinch of food color and mix well to make syrup.

• Add the fried yellow boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

• Then switch off the flame . Let this set for 1 hours until the sugar syrup is completely absorbed by Sweet Boondi .

• Now it's ready to eat .

Rasgolla/Pahala Rasgolla

Ingredients : -

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)

• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.

• Plain Flour (Maida) – 2 tablespoon

• Sugar – 1 tablespoon

• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups

•  Sugar –  1 1/2 cup

• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.

• Add the lime juice or vinegar slowly to curdle the milk, and leave it for 5 minutes in lowest flame.

• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.

• Now place the muslin cloth on a strainer and slowly drain the water.

• Rap the cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).

• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.

• Nicely squeeze the muslin cloth and drain the water in to the cheese.

• Now the cheese put it in the plate, add the flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.

• Make it small small equal sized round balls.( make sure the balls are crack free)

For the Syrup and the Rasgolla:

• Heat a pan add 2tbsp of sugar and caremol it with high flame,once it turn brown in color add 1 cup of water and switch off the flame.
• Add same water with water and add rest of sugar in a wide mouth container .

• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.

• Know add the cheese balls one by one at a time.

• Cover the pot and cook on lowest flame about 40-45 mints.

• Remove the lid and take the pan off heat and let it sit for 5 mints.

• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.    

Bhapa Mishti Doi/Sweet Curd/Steamed Sweet Curd

Ingredients :-

• Thick curd - 400ml
•  Jagrey - 1/2cup
• Fresh cream - 200ml
• Condensed milk - 100ml
• Cardamom powder - 1/4 tbsp
• Handful of chopped nuts (Almonds and pistachios) for serving decoration.

Method :-

• First we will prepare hung curd for that take a sieve on a big bowl or you can use a muslin cloth .
• Take the curd and put it into the sieve or muslin cloth directly and keep it aside for 20-25 mints or until it drained the water completely.
• Curd will turn into more thick and creamy like consistency.
• Now take the thick curd into a bowl Then add cream,condensed milk then add the half jaggery into it and mix it slowly,once the mixture is little easy  to handle start whisking, then add rest of the jaggery and mix it properly to make a smooth batter, then add the cardamom powder and mix it nicely till the jaggery dissolved completely.
• Then put the curd mixture into a oven safe bowls,or you can use the ceramic cup also.
• Then tap the bowls 2-3times gently to remove the air bubbles.
• Then arrange the bowls/cups into a large baking try/pan.
• Now we will do baking before that fill half of the try with hot water and cover top of the each cup or bowl neatly with aluminium foil.
• Then bake the curd in preheated oven for 30-35mints at 170c.
• Once it done then bring it to room temperature and then refrigerate it for 10-15mints.
• Now your Bhapa Mishti Doi /Steamed Sweet Curd is ready to eat.
• Serve cold garnishing with some chopped nuts and enjoy.

Besan Ladoo

Ingredients :-

• Besan(garm flour) - 1 cup
• Ghee - 1/3cup
• Sugar powder - 1/2cup
• Green Cardamom powder - 1tbsp
• Cashew and almond chopped -10-12 pieces

Method :-

• Take a pan add Ghee  let it heat,once Ghee is heat and start melt then add besan.
• Now mix the besan continuously,make sure the ghee is combined well with besan.
• Keep the flame on low,stir continuously at least 20-25mints till the besan turns aromatic and start changing colour.
• When the Besan mixture are wait and become golden brown then switch off the flame and add the powder sugar and leave it to cool down properly.
• Then add the cardamom powder,chopped cashew and almonds and mix it nicely to combined well.
• Take a full tbsp of mixture Into your hand and press it tightly to give it nice and round laddoo shape.
• Make all the laddoos with same process and keep it aside.
• Finally laddoos are ready to eat garnish with cashew and serve . You can store it in a airtight container. 

Gajar Halwa/Carrot Halwa

Gajar Halwa

Ingredients:-

• Carrot/Gajar - 1 kg
• Sugar -1/2cup
• Milk - 1/2litter
• Ghee - 4-5tbsp
• Sweet end condensed milk - 1/2cup
• Cashew nuts - 10-12nobs
• Raisins - 2tbsp
• Almonds - 10nobs
• Pistachios - 5-10nobs
• Cardamom powder - 1tbsp

Method :-

• First wash the carrots peel and grate it nicely and keep it aside.
• Heat the ghee in a pan,once Ghee is hot then add all the dry fruits and saute it for few minutes then take it out into the ghee and keep it aside.
• Then in the same pan add the grated carrots into the ghee and stir it nicely for 10-15 mints till it leaves raw smell and it starts soft.
• Then add the sugar and mix it properly.
• Then add the milk into the carrots and mix well.let it to boil and keep stirring occasionally.making sure Carrots are uniformly cooked and doesn't burnt from the bottom. Let it cook for 1/2an hours with medium flame.
• Cook it nicely till the milk is evaporated completely.
• Once the milk evaporates the carrots will be almost cooked then add the condensed milk/milkmaid and mix well.
• Again let it cook for some more time till the carrots cook properly and the milk evaporates completely. In between keep mixing and mashing till Carrots are well cooked.
• Then add the cardamom powder and chopped all dry fruits then give a good mix and switch off the flame.
• Then let it cool and serve Carrot Halwa garnished with chopped pistachios.

Bread Malpua

Ingredients :-

For syrup :-

• Sugar - 1cup
• Water - 2cup
• Cardamom powder - 1tbsp

For Malpua : -

• Bread - 10 slices for 5malpuas
• Milk - 1cup
• Sugar - 1tbsp
• Cardamom powder - 1tbsp
• Grated coconut - 1/2cup
• Grated khoya -1/2cup
• Cashews (chopped) -20gms
• Raisins (chopped) -3tbsp
• Almonds (chopped) - 20gms
• Pistachios (chopped) - 10gms
• Ghee - 1tbsp 
• Oil/ghee for deep fry 

 

Method : -

• First we will prepare the syrup for that take a pan and add the sugar and water, let it boil then the cardamom powder and again let it boil for 10-15 minutes.
• When it's ready switch off the flame and keep it aside.
• Then we will prepare the Malpua .
• First cut the bread slices into round shape and keep it aside.
• Take a bowl with milk
• Take another bowl and add all the chopped dry fruits grated coconut,grated khoya, cardamom powder,sugar and mix it properly and keep it aside.
• Then take the 2 pieces of bread slices and put in milk and squeeze carefully not to break then keep the mixture in between of two bread pieces and press it properly to give a Malpua shape.
• Like this do all the Malpuas and keep it aside.

• Then take a frying pan and pour oil let it be hot then add malpuas one by one so that it will not broke. Then fry it properly from both side till golden brown. Then remove it to the kitchen towel.
• Then take the Malpua and put it in to the syrup and let it to soak properly for 10 minutes.
• Then serve it in to the  bowl with some chopped pistachios.
• Enjoy your Malpua..

Instant jalebi

Ingredients : -

• Flour - 1cup
• Yoghurt - 1/2 cup
• Baking powder - 1tbsp
• Orange food color - A pinch
• Sugar - 2 cups
• Water - 1 cups
• Ghee or oil for deep fry

Method :-

• Take a pan for sugar syrup and put the sugar and water for boil with simmer till the consistency like one string. ( boil about 15 mints )
• For check the consistency take a drop of slightly cold syrup between two finger and press together .lightly raise the finger, if the syrup pulls up as well to get a thread then the syrup is ready then remove it from fire.
• Take one bowl and mix the baking powder with flour properly. Then add the yoghurt and food color and mix well.
• Then add little little water to make a thick smooth batter and keep it aside.
• Fill the batter in a piping bag or a jalebi making bottle and keep it aside.
• Take another pan and add the oil/ghee for deep fry and let it hot.
• Once the oil is hot take the piping and pipe the batter in circle circle and cross the circle to ensure the spirals sty together. Pipe in the same process at a time 4 -5 jalebi at a time..
• Allow to cook and when the jalebi firm and cook in the low flame till the bubble go out  and let it lite golden color.
• Then remove the jalebi and put it into the slightly warm syrup and allow jalebi so to soak the syrup for 3-4 mints.
• Now it's ready to eat . Serve hot and enjoy.

Dry Fruits Ladoo

Ingredients : -

• Process Dates (remove seeds and chopped) - 1cup
• Almonds - 1/4 cup
• Cashew nuts - 1/4 cup
• Pistachios - 3tbsp
• Walnuts - 2tbsp
• Cardamom powder - 1/2 tbsp
• Ghee - 2tbsp

(You can increase all dry fruits quantity as per your requirement )

Method : -

• Keep a pan on a medium heat and put the almonds and dry rosy for 2 to 3 mints.
• Then in that add all the dry fruits and make it dry and rost until it gets deep golden color.
• Now remove all the nuts on to separate dish and allow it to cool down.
• Then put it in the blender jar and make it half crushed.
• Chopped the dates roughly and put it in to the blender jar and make it paste.
• Then take a pan and put it in medium flame and add 2tbsp of ghee in to it.
• And add the dates paste and cook for about 4 to 5 mints until ghee it well absorbed in to the dates paste.
• After that add all the crushed dry fruits,cardamom powder and mix well.
• Turn off the flame and transfer the mixture in to a separate bowl leave it for cool down.
• After the mixture cool down knead it until everything comes together nicely.
• Divide the mixture in to the small small balls.
• Put little ghee in your hand and roll them in to Ladoo shape.
• Now it's ready to eat and you can store it an airtight box.

Suji Halwa

very popular sweet dessert from Orissa, Suji is easy to prepare, practically takes no time to cook and tastes awesome. My son’s favorite dish. Come we will cook Suji  Halwa.

Ingredients:

• Rawa - 2 cup
• Sugar - 1 cup (as per your taste if like less sugar you can put)
• Ghee - 1/4 cup
• Cashew Nut - 20gm
• Raisin  – 20gm
• Almond - 5-6 piece (Chopped)
• Milk - 1 cup
• Water - 2 cup

Method:

• Roast Suji in a frying pan for about 5-6 minutes.
• Keep the heat low so that the suji doesn’t burn and turn brown then keep aside.
• Start heating the milk and water then add the sugar and mix well.
• Take a pan heat half spoon of Ghee, fry the Cashew nut and rising till the nuts turn little golden brown and then add the fried suji.
• Fry for 1/2 a minute and then add the milk, water and sugar mixture.
• Stir it properly to avoid forming lumps. Keep it for 2 mints.
• When liquid is absorbed, move the pan from the flame and cover with a lid.
• Your Suji halwa is now ready. Serve it hot or cold.

Chaula khiri (Rice khir)

Ingredients:

• Raw Rice (arua chaula) -200gm
• Sugar (chini) –  400gm
• Milk (khira)- 1liter
• Ghee – 3-4 tsp
• Cashew nut (kaju) – 25gm (Fried)
• Raisin (khismis) – 25gm (Fried)
• Bay leaves (teja patra)- 2
• Cardamom (gujurati/ aleicha)- 5 (Half crushed)
• A pinch of salt (luna)

Method:

• Wash the rice and keep it aside.
• Take a pan make it hot after that put the ghee and Sugar fry it for a minutes.
• Add the rice to the sugar and fry for a mints.
• Add some water and little salt, bay leaves put it in a pressure cooker and cover it with lid.
• Allow it to cook properly up to 3-4 whistles.
• After that remove the lid and add milk to cooked rice and mix it properly.
• Let it boil in medium flame for 5-10 mints and add the sugar.
• Boil again 5 mints.
• After that add condensed milk to it (optional)(for taste only).
• Add all fried cashew nut, raisin and half crushed cardamom power.
• As the contents turn semi-thick, switch off the flame.
• Your khiri is ready, Serve cold.

Rasagolla

Ingredients : -

For Golla’s:

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)
• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.
• Semolina (Sooji) – 2 tablespoon
• Plain Flour (Maida) – 2 tablespoon
• Sugar – 1 tablespoon
• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups
•  Sugar –  3-4 cup
• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.
• Add the lime juice or vinegar slowly to curdle the milk, and live it 5 minutes in lowest flame.
• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.
• Now place the Muslin cloth on a strainer and slowly drain the water.
• Rap the Cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).
• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.
• Nicely squeeze the muslin cloth and drain the water in to the cheese.
• Now the cheese put it in the plate, add the Semolina (Sooji), flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.
• Make it small small equal sized round balls.( make sure the balls are crack free)
• For the Syrup and the Rasgolla:
• Heat water and sugar in a wide mouth container .
• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.
• Lower the heat and add the cheese balls one at a time.
• Cover the pot and cook on lowest flame about 40-45 mints.
• Remove the lid and take the pan off heat and let it sit for 5 mints.
• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.