In a bowl,add all-purpose flour,ghee & mix well until it crumbles.
Gradually add water & knead until firm dough is formed.
Takeout 2 small dough (35g each) & set aside for later use.
Grease remaining dough with ghee,cover & let it rest for 10-15 minutes.
Take one reserved small dough,add red food color & knead until food color incorporated & desired color is achieved,cover with cling film & set aside.
Now take 2nd dough,add green food color & knead until food color incorporated & desired color is achieved,cover with cling film & let it rest for 15 minutes
Remove cling film from red & green dough,sprinkle dry flour & roll out in oblong shape with the help of rolling pin & let it rest for 15 minutes.
Now take plain dough,sprinkle dry flour,spread with the help of hands & roll out in oblong shape with the help of rolling pin.
Apply water on one end of dough,place rolled green & red dough over plain dough with a little distance.
Add & spread prepared ghee mixture & start rolling the dough in a log shape & roll out with the help of rolling pin & apply prepared ghee mixture & roll out again in log shape then roll out with the help of hands in long log shape.
Cut 2” inch pieces of dough (80g) & cover them with a clean kitchen towel.
Take one small dough & cut in half from the center & flatten the dough with the help of hand,dust dry flour & roll out.
Take khoya filling and make a ball.
On one rolled dough,place prepared khoya ball in the center,apply water on the sides & place another rolled dough over it & press gently. Now twist and fold the sides of dough making a design (makes 12-13).
In a wok,add ghee,let it melt & fry malai khaja on very low flame until golden & crispy (6-8 minutes).
Let them cool completely (don’t cover).
Add malai khaja in warm sugar syrup & soak them for 2-3 minutes.
Garnish with pistachios & serve!
Can be stored for up to 1 week in refrigerator or at room temperature.
