Pista Khaja recipe - How to make Pista Khaja
For the filling- Peel and dry the pistachios on a tea towel.
- Grind the sugar and pistachios in a blender coarsely.
- Place this mixture in a saucepan, sprinkle a few drops of water and heat over a gentle flame till the mixture is cooked and leaves the sides of the pan. Add the cardamom powder and mix well.
- Cool and divide the mixture into 8 equal parts.
For the sugar syrup- Dissolve the sugar with half a cup of water and simmer for 5 minutes till the syrup is of 1-string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep warm.
How to proceed- Place a portion of the pistachio filling in the centre of one samosa patti.
- Apply the flour paste on the samosa patti around the filling, taking care to leave the edges dry, so that the layers separate while the khaja is being fried.
- Place another samosa patti on top and press gently around the filling in order to stick the two pattis together. Apply a little flour paste in the centre of the stuffed khaja and stick another samosa patti. Turn it around and stick one more patti on it.
- Deep fry in hot oil until golden in colour. Drain on absorbent paper.
- Transfer the khajas into the warm sugar syrup. Drain on a metal rack to allow the excess syrup to drain.
Nutrient values (Abbrv) per serving
| Energy | 305 cal |
| Protein | 5 g |
| Carbohydrates | 43.6 g |
| Fiber | 0.2 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| Sodium | 0.2 mg |