Malai Na Khajla

Knead the dough with 2 cups or 240 grams of the maida, along with water, salt, and 50 grams or ⅓ of the total quantity of ghee. Let it rest for at least an hour.

Once rested, divide the dough into equal lemon-sized balls. Dust some maida on the counter, and roll the dough until it is paper-thin. Apply the melted ghee on the rolled dough, and dust it lightly with rice flour and maida.

Take the wooden stick and roll the dough on it until the entire pastry is rolled into a cylinder. Once rolled, make a long cut on the rolled dough vertically along the center of the stick and slide the stick out.

Open out and then lightly flatten the pastry with a rolling pin. Cut into equal-sized diamond shaped pieces, and flatten the pieces with the rolling pin once again.

Heat oil for frying in the kadai. (To check if the oil is ready for frying, put a toothpick in the oil. If you see bubbles around the toothpick, it’s ready.) Add each piece of pastry (maximum of 3 at a time), and gently press down to submerge the entire piece. Fry on a slow flame until golden brown. Remove from oil and drain the pastry on a paper towel.

To assemble, place a fried pastry on the serving dish and dust with powdered sugar. Cover the pastry with a generous portion of malai and sprinkle powdered sugar on it.

Then, cover the malai with another piece of fried pastry to make it like a sandwich. Sprinkle some more powdered sugar on top, and the malai na khajlas are ready!