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Mitha Khaja (Sweet Dough Crisps)
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If you are using authentically made jaggery, you’ll want to strain it to remove any foreign particles or grains after you dissolve it in the water.

Serves: Makes about 2 dozen

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East Indian/Chinese Vegetarian-Dairy Dessert

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1 1/2 cup maida (plain flour)
1/2 cup jaggery (or molasses)
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
Ghee, for frying


  1. Combine the water and jaggery (or molasses) and heat until all the syrup is dissolved (about 8 minutes).
  2. Strain the jaggery to remove any foreign particles and set aside to cool. If using molasses or maple syrup, straining is not required.
  3. Combine the cardamom and 1 tablespoon of ghee with the flour. Add the dissolved jaggery and knead until flour is firm but still elastic.
  4. Make about 2 dozen dough balls then roll each into a circle about 4 inches in diameter.
  5. Make tiny holes in both sides of each dough circle using the tines of a fork, then set aside for 30 minutes.
  6. In a large skillet, heat ghee over medium heat.
  7. Shallow fry the khajas until golden brown then drain on paper towels to remove excess oil.

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