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.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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