Parsi Cuisine
Malai Khaaja

Pastry filled with Cream or Malai Khaaja

Malai Khaaja

Malai Khaaja
Malai Khaaja

Method 1 (with puff pastry)

Ingredients

1 small cream

1 tin evaporated milk

1 lb. Mava / Khoya

3 tsp Sugar or to taste

1 tsp Elaichi Cardamom powder or to taste

1/2 tsp Nutmeg powder or to taste.

3 threads of Saffron or to taste.

(Note I prefer only cardamon/elaichi)

Puff Pastry (shells as shown in picture)

Heat the cream.

Add evaporated milk, mava or khoya.

When it boils and becomes thick, add sugar, elaichi/cardamon and rest of the ingredients.

Add almonds and or pistachios. (optional)

Cook everything together and remove from stove.

Fill in the mixture in the pre-baked puff pastry shells as shown.

Sprinkle finely chopped almonds and pistachios on the top.

Serve within 7 days.


Method 2 (with phylo dough)

Pastry filled with Cream
Pastry filled with Cream – Malai Khaaja

Ingredients

1 small cream

1 tin evaporated milk

1 tsp. custard powder

3 tsp Sugar or to taste

1 tsp Elaichi Cardamom powder or to taste

1/2 tsp Nutmeg powder or to taste

3 threads of Saffron or to taste

1 cup powder milk

Phylo dough (defrosted sheets)

Heat the cream.

Add evaporated milk.

When it boils and becomes thick, add sugar, elaichi/cardamon. (Note I prefer only elaichi).

Add almonds and or pistachios. (optional)

Lastly, mix custard powder in water, drop by drop as needed to make a paste, and add to the mixture.

Cook everything together and remove from stove.

Cut phylo pastry in your preferred shape. Some like it rolled up, filled like a strudel and cut, I like the square look.

Bake as per phylo dough box instrutions.

When ready, apply sugar syrup (chasni) on top.

Sprinkle almonds and pistachios on the syrup and serve immediately.

NOTE: The phylo dough gets soft and will not stay crisp. I prefer the puff pastry shells, without egg wash and sugar syrup.

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