*Khajla: Although Khajla takes almost an hour to prepare, it is still one of the most served sweet at the time of Iftar, said Shabnam Farooq, a housewife who likes to end her fast with it.
To make khajla, mix 4 tablespoons of maida (flour) with 500 gm of wheat flour and prepare a smooth dough. Leave it for 10 minutes. Roll the dough, add ghee and knead it. Leave it again for 10 minutes. Now cut the dough into desired size and leave it again for 5 minutes.
Now roll these pieces in long shape and then start layering it like you do for lachcha paratha. Deep fry these pieces in ghee until it puffs up and turns golden brown.
After everything is ready, heat milk, sugar and cardamom powder. Pour this into a bowl and then put khajla into it.
Khajla is ready to be served with pistachio and almonds.
Shahi Tukda: This is easy to make, but time is required to serve it cold, said Ashwaq Khan who works in a sweet shop.
Combine milk, a small amount of condensed milk (milk maid), fresh bread crumbs, cardamom powder and a pinch of nutmeg (jaiphal) in a broad bottomed pan and boil it. Stir it continuously. After some time, lower the flame and boil it till rabri becomes thick.
Keep it aside.
Now pour this on to deep-fried toast pieces, and cover them completely. Keep it in refrigerator.
Serve cold Shahi Tukda with silver leaf, almonds and pistachios.
