Khaja: Crispy-Layered Indian Sweet

Crispy, layered Khaja-an Indian sweet made with flour, ghee & sugar syrup. Perfect for festive treats like Diwali , Holi, Jai Jagannath Prashad.Easy
Khaja

 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 :

  1. 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.
  2. 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).  
  3. 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.  
  4. 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.  
  5. 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.  
  6. 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.

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