Mitha khaja is one of the delicious special Diwali sweets recipes. Mitha Khaja recipe is described in north Indian style; it can be prepared with regular kitchen ingredients.
Jaggery – ½ cup
Ghee – 1 tsp.
Water – 1 cup
Cardamom powder – ¼ tsp.
Ghee – For deep fry
- Add jiggery to the water and heat until it dissolves.
- Filter the dust particles and let it cool.
- Add 1 tsp. of ghee and cardamom powder to plain flour.
- Knead the mixture with the help of jiggery liquid.
Tip: Make sure that the dough is stiff and elastic
- To the above quantity you can make around 20 parts.
- Press the ball with hand gently so that it bulges 4 inch width
- Pierce with fork or slit with knife around the ball.
- Keep them on a clean cloth for about one hour so that they can dry and absorb less oil
- Heat ghee on a frying vessel and deep fry the balls until they turn golden brown.
- Mitha Khaja become crispy and hard once they are cooled.
- Store them in an air tight container.
Nutritional facts of mitha khaja:
- Jaggery is made in the natural way and no chemicals are used for its processing
- Magnesium present in jaggery strengthens our nervous system
- Jaggery also has selenium which acts as an antioxidant
- Potassium and low amount of sodium present in jaggery helps maintain the acid balance in the body cells
- Jaggery is pure form of sugar, it is also called medicinal sugar. It purifies blood, helps indigestion and also shown good results on dry cough
- Ghee is considered to stimulate the secretion of stomach acids which help in digestion
- Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
- Ghee is also said to memory retention power