Khaja
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.
For 6 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida and salt.
- c.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.
- d.Gradually add water, a little at a time, and knead to form a stiff and smooth dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for 30 minutes.
- 2
Step 2
- a.Make the Layering Paste (Satha)
- b.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
Step 3
- a.Shape the Khaja
- b.After resting, knead the dough for another minute. Divide it into 5 equal portions and roll them into smooth balls.
- c.Take one ball and roll it out into a very thin, large circle (approximately 8-9 inches in diameter), similar to a chapati.
- d.Spread a thin, even layer of the satha paste over the entire surface of the rolled dough.
- e.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.
- f.Repeat this process until all 5 layers are stacked.
- g.Starting from one edge, roll the stack tightly into a firm log, ensuring there are no air gaps.
- h.Using a sharp knife, trim the uneven ends and then cut the log into 1-inch thick slices.
- i.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
Step 4
- a.Fry the Khajas
- b.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.
- c.Carefully slide 4-5 khajas into the ghee. Do not overcrowd the pan.
- d.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.
- e.Remove with a slotted spoon and drain on a wire rack to cool.
- 5
Step 5
- a.Prepare the Sugar Syrup
- b.In a saucepan, combine the sugar and 3/4 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- c.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.
- d.Turn off the heat. Stir in the cardamom powder and lemon juice. Let the syrup cool slightly until it is warm.
- 6
Step 6
- a.Soak and Finish
- b.Ensure both the fried khajas and the syrup are warm (not hot).
- c.Dip each khaja into the warm sugar syrup for 30-60 seconds, using a spoon to coat it evenly.
- d.Remove from the syrup and place on a wire rack to allow excess syrup to drip off and for the sugar coating to set.
- e.Let them cool completely. The sugar coating will become crisp as it dries. Store in an airtight container.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying on low heat is the most critical step. If the heat is too high, the khaja will brown quickly on the outside but remain raw and soft inside.
- 2Roll the dough as thinly as possible for the flakiest, most distinct layers.
- 3Ensure the log is rolled very tightly to prevent it from unraveling while frying.
- 4The one-string consistency of the sugar syrup is key. If it's too thin, the khajas will become soggy; if too thick, it won't coat them properly.
- 5Adding lemon juice to the syrup is essential to prevent it from crystallizing as it cools.
- 6Make sure both the khajas and the syrup are warm when dipping. If either is too hot or cold, the khaja won't absorb the syrup correctly.
Adapt it for your goals.
Flavor
Add a few strands of saffron or a teaspoon of rose water to the sugar syrup for a more fragrant and royal flavor.
GarnishGarnish
Garnish the khajas with finely chopped pistachios, almonds, or dried rose petals after dipping them in syrup.
VeganVegan
To make a vegan version, replace the ghee with an equal amount of vegetable shortening or coconut oil.
Why this is on our healthy list.
Instant Energy Source
The combination of refined flour and sugar provides a quick source of carbohydrates, which the body converts into energy. This makes it a potent energy booster, ideal for festive occasions.
Mood Enhancer
Indulging in traditional sweets like Khaja is often associated with celebrations and happiness. Consuming such treats can trigger the release of endorphins, promoting a sense of well-being and comfort.
Frequently asked questions
The most common reason for soggy khajas is frying them at too high a temperature. They must be fried slowly on low heat to cook through and become crisp. Another reason could be a sugar syrup that is too thin, which makes them absorb too much moisture.