Khaja

Instructions

1. Mix the flour, salt and 100 g of melted ghee, then gradually add the lukewarm water to form a soft dough. Knead for 5 minutes and let rest for 30 minutes.
2. Heat the sugar with 150 ml of water in a saucepan and boil for 5 minutes to make a light syrup, then flavour it with the cardamom and lemon juice.
3. Divide the dough into 6 pieces and roll each one into a thin round.
4. Brush each round with ghee, stack them, then roll the whole thing into a tight log.
5. Flatten the log into a disc, then roll it out again to a patty about 1 cm thick.
6. Cook in a pan over medium-low heat for 4 to 5 minutes per side, until the layers are golden.
7. Dip the hot khaja in the syrup, drain them and sprinkle with crushed pistachios before serving.