Khaja
Khaja is a traditional Indian sweet pastry, known for its delicate layers and crispy texture. It is often prepared for festivals and special occasions, offering a delightful balance of sweetness and crunch. This recipe creates a satisfying dessert with a beautiful, flaky structure.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 523 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 250 gall-purpose flour
- 30 gghee, melted
- 120 mlwater
sata paste
- 50 gghee, softened
- 50 gcornstarch
sugar syrup
- 200 ggranulated sugar
- 120 mlwater
- 0.5 tspcardamom powder
frying
- 500 mlghee, for deep frying
Equipment
saucepan · slotted spoon · rolling pin · deep pan · damp cloth · large bowl · wire rack · kadai
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour and melted ghee for the dough.
About 2 min
- 2
Gradually add water to the flour mixture, kneading until a smooth and firm dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
About 35 min
Cook’s note: Resting helps activate the gluten, making the dough more pliable.
- 3
While the dough rests, prepare the sata paste by mixing the softened ghee and cornstarch until it forms a smooth, thick paste.
About 3 min
- 4
Prepare the sugar syrup by combining the granulated sugar and water in a saucepan. Bring it to a boil, then reduce heat and simmer until it reaches a one-string consistency.
About 10 min
Cook’s note: To check for one-string consistency, take a drop of syrup between your thumb and forefinger. When you separate them, a single thread should form and not break.
- 5
Remove the sugar syrup from heat and stir in the cardamom powder. Set aside to cool slightly.
About 1 min
- 6
Divide the rested dough into 4 equal portions. Roll each portion into a thin, large circle, about 8-10 inches in diameter.
About 10 min
Cook’s note: Aim for a very thin sheet to achieve maximum layers.
- 7
Spread a thin, even layer of the sata paste over one rolled dough circle. Place another rolled dough circle on top and repeat the spreading of sata paste.
About 3 min
- 8
Repeat the layering process with the remaining dough circles and sata paste, ending with a dough layer on top.
About 3 min
- 9
Carefully roll the layered dough tightly into a log. Gently press the seam to seal.
About 2 min
- 10
Cut the log into 1-inch thick pieces. Gently flatten each piece with your palm or a rolling pin, forming a small circular disc.
About 5 min
Cook’s note: Do not press too hard, as this can compress the layers.
- 11
Heat the ghee for deep frying in a deep pan or kadai over medium-low heat.
About 5 min
Cook’s note: Maintaining a low heat is crucial for the khaja to cook evenly and develop crisp layers.
- 12
Carefully place a few flattened khaja pieces into the hot ghee, ensuring not to overcrowd the pan. Fry until golden brown and crispy on both sides, turning occasionally.
About 20 min
Cook’s note: This step might take longer than expected; patience is key for perfectly flaky khaja.
- 13
Remove the fried khaja from the ghee and immediately immerse them in the warm sugar syrup for 1-2 minutes, ensuring they are fully coated.
About 2 min
Cook’s note: The syrup should be warm, not hot, to allow for proper absorption without making the khaja soggy.
- 14
Remove the khaja from the syrup and place them on a wire rack to drain excess syrup and cool completely.
Per serving
Nutrition
- Calories
- 522.9kcal
- Protein
- 4.2g
- Carbs
- 72.7g
- Fat
- 23.8g
- Fibre
- 1.2g
- Sugar
- 33.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled khaja in an airtight container at room temperature.