PHENI-KHAJA

This is one of famous prasad of Lord Jagannath chhapan bhog, in odisha puri temple, its taste was heavenly, it’s very crisp, not too sweet, and u can even store it.

INIGREDIENTS:

PURPOSE FLOUR, BUTTER, SALT, SUGAR, WATER, GREEN CARDAMOM POWDER, RICE FLOUR,OIL(FOR FRYING)

PROCEDURE:

1.  Mix thoroughly with flour, 4 tablespoons of ghee, salt in a cup for cooking. Add cold water to make the smooth but stiff dough. Cover the dough and let it sit for at least 15 to 20 minutes.
2. To make a smooth paste, mix 3 tablespoons of ghee and rice flour. Put it aside.
3.  Meanwhile, add sugar and water to a pan and prepare the syrup. Cook until it reaches a boil and it is still sticky. We need 1 string stability. Add the cardamom powder. Add a slice of lemon to this syrup, avoiding the crystallization of sugar. Turn off heat. Cover the syrup to keep it warm.
4. Divide the flour into equal portions. Take a ball and round it with a ball. Stick to all the balls. Do not roll too thin.
5. Make the dough about 1mm thick, roll the vine into a rented or square bun.
6. Paste the above paste on the bun evenly.
7.  Now take the roti the vine in the roll
8. Cut the log into 1 inch pieces and prepare it for 4 to 5 inches long pheni or khaja
9. Heat oil in a pan and 2 to 3 pheni or khaja fry at a time.
10. Bring to a simmer very low. In this process,pheni or khaja will also recover from the side.
11.  Put aside from oil. Now pour the food into the syrup and place it on a colander.
12.  For soft pheni you can soak the syrup.
13.  Store the khaja in an airtight container by cooling.