| • | Heat 1 cup water and dissolve jaggary in it.
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| • | Strain the solution and cool it.
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| • | Add butter and cardamom powder in the flour.
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| • | Knead this mixture with jaggary water.
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| • | Make the dough stiff. Divide it into 25 parts.
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| • | Roll aside 4'' rounds from these parts.
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| • | Leave aside to make them a bit dry.
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| • | Fry in red-hot butter until colour changes golden brown.
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| • | Remove and cool until the khajas turns crispy.
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| • | Khaja is ready to serve.
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