Its long since I made any sweets at home. The last time I prepared some for Diwali. Even though I bake so many cakes the kids have the craving fro Indian sweets. I had a packet of pistachios lying in the pantry since long time. Found a simple recipe in Tarladalal’s web site. I made some changes and it turned to be simple and delicious. Very easy to prepare as it took less than half an hour but the sweet had a festive look and turned to be nutritious because of the ingredients. My elder one liked it very much. When served warm it was a real delight with a cup of hot tea.
1/2 cup maida
1/2 pinch of salt
1/2 cup quick cooking rolled oats
1 teaspoon ghee
For the filling:
¾ cup pistachios, blanched
¼ cup sugar
½ teaspoon cardamom powder
For the sugar syrup
½ cup sugar
a few strands saffron
¼ teaspoon lemon juice
oil for deep frying
paste of 1 tablespoon plain flour (maida) mixed with 2 tablespoon water
How to make it?
Mix the maida and oats thoroughly with the salt. Add water 1 T spoon at a time till a smooth dough is formed. Add a spoon of ghee at the end to mix up the dough finally. Divide into lemon sized balls and roll them into thin circles. Dust it with more flour whenever its sticky. Cut the circle into small 2 inch x 2 inch squares and keep aside. Repeat this till all the dough is used up.
Pulse the blanched pistachios with sugar and cardamom till it becomes a coarse powder.
In a thick bottomed vessel take all ingredients for the sugar syrup (except lemon juice) and boil until it reaches one string consistency. To check this stage dip a spoon in the syrup and let it cool for few seconds. Take a drop of the syrup from the spoon with your fore finger tip. Press your fore finger tip your thumb and slowly bring the two fingers away from each other. The syrup drop should form a thin thread between the fingers. If not boil for few more minutes and keep checking in between. Once the syrup reaches desired consistency switch off the stove and add the lemon juice and mix well.
Take two dough squares and place a spoon full of the pista mixture and seal the edges with the paste formed using the maida and water.
Heat oil in a wide skillet and deep fry these kaja until golden. Dip them in the sugar syrup for a minute and take them out and drain them in a wire rack. Serve warm with a cup of tea. I don’t know about the storage specifications as I got only 12-15 kajas which was over by the end of the day!
The addition of oats to my fear did not spoil the taste instead gave a crunchy touch. Gave a mental satisfaction that it’s a healthier snack for the kids!