Khaja are the traditional joy of East India - especially Odisha, Bihar and Andhra Pradesh - where its golden, flaky layers soaked in aromatic sugar syrup make the moment of every festival special. Its specially served in Jai Jagganath God prashad. With gentle pantry staples and a little technology, you can recreate this temple-style treatment in your kitchen.
Ingredients:
- All-Purpose flour (Maida) -1 Cup
- Ghee -
- 2 tablespoons (for dough)
- 2 cups (for Deep frying)
- Cornflour - 2 tsp
- Water - About 1/3 Cups
- Sugar - 1 cup
- Water (for syrup) - 1/2 cup
- Cardamom Powder - 1 tsp
- Lemon juice - 1/2 tsp
- Saffron strands (optional) - a pinch
- Rose water (optional) - 1 tsp
Method :
- Mix the dough:
- Take a bowl, combine maida and 2 tablespoons ghee. Rub between your fingers until the mixture is like breadcrumbs.
- Slowly add water, make a firm and smooth dough. Cover and rest for 30 minutes.
- Roll and layer :
- Divide the dough into three equal balls. On a lightly oiled surface, turn each ball into a 7 inch thin disc.
- Place Disk 1 on the surface .Spread 1 tsp ghee with brush and dust with cornflour.
- Repeat Stack Disk 2 Over Disk 1, Ghee + Cornflour Brushing. Top with disk 3.
- Turn the stacked disc into a tight log (like a Swiss roll).
- Slice and Flatten :
- Cut the roll into a ½-inch thick disk. . Press each slice flat gently with your palm or rolling pin - just enough to spread the layers slightly.
- Deep Fry :
- Heat ghee in a heavy pan at medium heat .
- Fry in batches - don't overdo it. Cook each side for pale golden color (about 3-4 minutes per batch). Drain on a paper towel.
- Prepare the syrup of sugar:
- Take a saucepan, dissolve 1 cup of sugar over low heat in 3 cups of water.
- Add cardamom powder, lemon juice and saffron strands. Bring to a gentle boil ( until you reach a one -thread consistency. Remove from heat; Stir rose water if using.
- Dry and rest:
- When the syrup is hot, dip each fried treasure for 5-7 seconds till it's completely coated.
- Arrange on a rack again for cooling down and crispy.
Tips:
- Keep the dough hard to help the layers form properly.
- Maintain medium heat while frying not too hot, not very cold.
- For extra aroma, few crushed green cardamom pods or a citrus peel to the syrup.
Serve and Store:
Serve the khaja with the masala chai or as part of the festival plate. Stored in an airtight container, they stay crisp for 5 days.
