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Khaja

Meenakshi
Khaja is an Indian syrup dipped crispy pastry. It is an amazing sweet dish made with a few pantry staples. The aroma of ghee and cardamom mingled with the sweet and crispy fried dough creates magic in your mouth. Khaja can be stored well for weeks.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Resting time 45 minutes
Course Dessert
Cuisine Indian
Servings 40 Khaja pieces
Calories 68 kcal

Ingredients
  

For dough:

  • 2 cups All-purpose flour
  • ¼ cup Ghee
  • ½ cup Water

For sugar syrup:

  • 1 cup Sugar
  • ½ cup Water
  • 2 tablespoon Rosewater
  • 7-8 strands Saffron
  • 1 Key lime

For greasing

  • 2 tablespoon Rice flour
  • 2 tablespoon All-purpose flour
  • ¼ cup Ghee

For coating (optional)

  • ⅓ cup Crushed pistachio nuts

Instructions
 

Sugar Syrup:

  • Add the measured quantity of sugar and water into a frying pan.
  • Cook till sugar completely melts. Add the juice of 1 key lime.
  • Add rose water and saffron strands.
  • Cook the syrup until 1 string consistency is attained and immediately take off the heat.

For Khaja:

  • Into a large mixing bowl or the bowl of a stand mixer add flour and ghee.
  • Using hands rub the flour and ghee together for 1-2 minutes.
  • Using very little water at a time, form it into a smooth dough by kneading 5-6 minutes, or use the dough hook to knead for 3-4 minutes.
  • Cover, and let the dough rest for 20- 25 minutes.
  • Divide the dough into 4 equal parts and form round balls. Work one ball at a time and keep the rest covered.
  • Roll into a thin rectangular sheet using a rolling pin and keep dusting flour over and under the sheet to prevent the sheet from sticking to the work surface or rolling pin.
  • Mix rice flour, and all-purpose flour using ghee to form a smooth paste.
  • Spread the paste on the sheet and dust with flour on top.
  • Detach the sheet from edges and start rolling the sheet to form a log as tight as possible. Apply water at the far end to facilitate sealing of the ends.
  • Cut the log into equal pieces and press using your fingertips.
  • In a pan add oil for frying. Slow fry at low flame 10-15 minutes in small batches.
  • Remove from oil, when outer layers become golden brown and transfer immediately into the sugar syrup.
  • Let them soak in syrup for 15-20 minutes. Take care to turn them in the syrup so that they are soaked evenly from all sides.
  • Once they have soaked the syrup, remove them from the syrup and roll them in crushed pistachios.
  • Enjoy!

Notes

  • To get rid of the dirt from the sugar syrup, add 1 tablespoon of milk. Bring the syrup to a boil. Collect the dirt accumulated at the top with a ladle. Repeat till a clear syrup is obtained.
  •  While frying, do not add all the pieces at once. For best results fry Khaja in small batches.
  •  If you do not want to coat them in pistachios, just remove the Khaja pieces from the syrup on to a colander and let the excess syrup drain
 
Storage Note:
Khaja keeps well in an air-tight container at room temperature up to several weeks.

Nutrition facts

 
khaja nutrition

Nutrition

Calories: 68kcal
Keyword Chirote recipe, khaja, khaja recipe
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