A traditional Indian sweet made of delicately layered, crispy pastry, deep-fried to golden perfection and soaked in a fragrant sugar syrup. This flaky dessert is a festive favorite, known for its incredible texture.
Prep30 min
Cook30 min
Servings6
Serving size: 1 serving
441cal
5gprotein
84gcarbs
10g
Ingredients
2 cup Maida (Also known as all-purpose flour)
0.25 cup Ghee (For the dough, melted)
0.25 tsp Salt
0.5 cup Water (For kneading, use as needed)
2 tbsp Rice Flour (For the layering paste)
1.5 cup Sugar
0.5 tsp Cardamom Powder
0.5 tsp Lemon Juice (To prevent syrup crystallization)
Crispy, melt-in-mouth layers of Khaja - a sweet, soul-satisfying treat that's pure comfort food!
This bihari dish is perfect for snack. With 440.6 calories and 4.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
In a large mixing bowl, combine the maida and salt.
Pour in 1/4 cup of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key for a flaky texture.
Gradually add water, a little at a time, and knead to form a stiff and smooth dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for 30 minutes.
2
Make the Layering Paste (Satha)
While the dough rests, prepare the satha. In a small bowl, whisk together 2 tablespoons of rice flour and 2 tablespoons of melted ghee until you have a smooth, creamy paste. Set aside.
3
Shape the Khaja
After resting, knead the dough for another minute. Divide it into 5 equal portions and roll them into smooth balls.
Take one ball and roll it out into a very thin, large circle (approximately 8-9 inches in diameter), similar to a chapati.
Spread a thin, even layer of the satha paste over the entire surface of the rolled dough.
Roll out a second ball of dough to the same size and place it directly on top of the first one. Apply another layer of satha paste.
Repeat this process until all 5 layers are stacked.
Starting from one edge, roll the stack tightly into a firm log, ensuring there are no air gaps.
Using a sharp knife, trim the uneven ends and then cut the log into 1-inch thick slices.
Take one slice and gently press it with your palm or a rolling pin to flatten it slightly. This helps the layers separate during frying.
4
Fry the Khajas
Heat 3 cups of ghee for deep frying in a heavy-bottomed pan or kadai over low heat. The ghee should be just warm, not hot. To test, drop a small piece of dough; it should sink and then rise slowly.
Carefully slide 4-5 khajas into the ghee. Do not overcrowd the pan.
Fry on very low heat for 10-12 minutes, turning occasionally. The layers will slowly open up. Once they are light golden, you can slightly increase the heat to medium-low to achieve a perfect golden-brown color.
Remove with a slotted spoon and drain on a wire rack to cool.
5
Prepare the Sugar Syrup
In a saucepan, combine the sugar and 3/4 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves.
Simmer for 5-7 minutes until the syrup thickens and reaches a one-string consistency. To check, take a drop between your thumb and forefinger; a single thread should form when you pull them apart.
Turn off the heat. Stir in the cardamom powder and lemon juice. Let the syrup cool slightly until it is warm.
6
Soak and Finish
Ensure both the fried khajas and the syrup are warm (not hot).
Dip each khaja into the warm sugar syrup for 30-60 seconds, using a spoon to coat it evenly.
Remove from the syrup and place on a wire rack to allow excess syrup to drip off and for the sugar coating to set.
Let them cool completely. The sugar coating will become crisp as it dries. Store in an airtight container.
