नारियल औरआटे से बनाइये ये लडू I ନଡିଆ କେଳି I Nadia Khaja I Keli I odisha food I roshniscuisine

Home  >>  Carry to Trip  >>  नारियल औरआटे से बनाइये ये लडू I ନଡିଆ କେଳି I Nadia Khaja I Keli I odisha food I roshniscuisine

नारियल औरआटे से बनाइये ये लडू I ନଡିଆ କେଳି I Nadia Khaja I Keli I odisha food I roshniscuisine

34665442_1707638102624011_3186271172719280128_n

You can watch the video recipe here

Nadia Khaja…it is a famous sweet dish of Odisha.This onw I got to know from my Sharmista Maasi.One day just talked with her and told about my recording of Raba Ladoo…and then she told me about this khaja.It sounds intreseting and easy too.So prepared this one day and My husband just loves this…so wanna to share this with my lovely viewers.So this sweet recipe I am dedicating to my Maasi.

Lets get started

Preparation Time 10 min
Frying Time 10 to 12 min per batch

Ingredients Required

1 cup wheat four or atta
½ cup sugar
½ cup grated coconut
a pinch of black salt
2 tbsp milk
2 tsp of ghee
OIL to deep fry the khaja

Procedure

Heat the ghee and add this to atta.
Rub the ghee in atta so that it is flaky.
Now in a bowl mix coconut and sugar properly.
Add this mixture to atta mixture with salt.
Then add the milk and make a soft dough.
Divide the dough into equal portions.
Apply some ghee on hand and make ladoo shape dumplings.
Meanwhile heat the oil for deep frying.
Pour the khaja nto hot oil one by one and in low flame only deep fry .
In between turn this so that all khajas are evenly fried.
When it turns into golden colour remove from hot oil.
Initially it is soft but once it cools down it gets harden due to the presence of sugar.
Store in an air tight container and njoy your sweet tooth.

34559222_1707638079290680_3711046202683293696_n

Notes

Deep fry the khaja in low flame so that it is cooked from inside.
If fried in high flame may be it will be raw inside.
You can add white salt instead of black salt.
You can add water in place of milk also.
When it turns into golden colour just remove from oil,you feel it is soft.
But once it gets cool down it hardens and super crunchy.
First mix cocnut n sugar properly so the water from this helps to mix the atta properly.

Leave a Reply

Your email address will not be published. Required fields are marked *