Khaja is a delectable, layered pastry that hails from the Indian subcontinent, particularly from the states of Odisha, Bihar, and Andhra Pradesh. This traditional sweet is renowned for its crispy and flaky texture, combined with a melt-in-the-mouth sweetness that makes it an irresistible treat.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons clarified butter (ghee)
- Water, as needed
- A pinch of salt
- For the Sugar Syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 teaspoon cardamom powder
- A few strands of saffron (optional)
- For Frying:
- Clarified butter (ghee) or oil
Steps
1. Preparing the Dough
Start by sifting the all-purpose flour and a pinch of salt into a large mixing bowl. Add the clarified butter (ghee) to the flour and mix well until it resembles breadcrumbs. Gradually add water, a little at a time, and knead the mixture into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Rolling and Layering
Divide the dough into equal portions. Roll each portion into thin, rectangular sheets. Take one sheet, brush it lightly with ghee, and place another sheet on top. Repeat the process to create layers. Roll the layered dough tightly into a log and cut it into 1-inch thick pieces. Flatten each piece gently with a rolling pin to form discs.
3. Frying the Khaja
Heat clarified butter or oil in a deep frying pan over medium heat. Once hot, reduce the heat to low and carefully slide the prepared discs into the hot oil. Fry them slowly, turning occasionally, until they are golden brown and crispy. Remove the Khaja from the oil and drain on paper towels to remove excess oil.
4. Preparing the Sugar Syrup
In a separate saucepan, combine sugar and water. Bring to a boil and cook until the syrup reaches a one-string consistency. Add cardamom powder and saffron strands (if using) to the syrup and stir well.
5. Soaking the Khaja
While the syrup is still warm, dip the fried Khaja pieces into the syrup, ensuring they are well coated. Allow them to soak for a few minutes, then remove and place them on a wire rack to drain excess syrup.
Tips for Variation
- Flavor Variations: Add a touch of rose water or kewra essence to the sugar syrup for a different aromatic twist.
- Nutty Delight: Sprinkle finely chopped nuts, such as pistachios or almonds, on top of the Khaja before the syrup dries for added crunch and flavor.
- Spiced Syrup: Infuse the sugar syrup with a hint of cinnamon or nutmeg for a warm, spiced flavor.
- Healthy Twist: Use whole wheat flour instead of all-purpose flour for a healthier version of Khaja.
- Shape Variations: Experiment with different shapes like spirals or triangles for a visually appealing presentation.
Macros
- Calories: 180 kcal per piece
- Carbohydrates: 25g
- Proteins: 2g
- Fats: 8g
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions for Khaja
- Can I bake Khaja instead of frying?
- Yes, you can bake Khaja at 350°F (175°C) until golden brown, though the texture may differ slightly from the traditional fried version.
- How long can I store Khaja?
- Khaja can be stored in an airtight container at room temperature for up to a week. Ensure they are kept in a cool, dry place.
- Can I make Khaja without ghee?
- While ghee provides a distinct flavor and texture, you can use oil as a substitute. However, the traditional taste may vary slightly.
- Why is my Khaja not crispy?
- Ensure the dough is kneaded well and the oil is at the right temperature. Frying on low heat helps achieve the desired crispiness. Overcrowding the frying pan can also affect the texture.
Crispy and Flaky Khaja Recipe: A Delightful Indian Pastry
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons clarified butter ghee
- Water as needed
- A pinch of salt
For the Sugar Syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 teaspoon cardamom powder
- A few strands of saffron optional
For Frying:
- Clarified butter ghee or oil
Instructions
Preparing the Dough:
- Sift 2 cups of all-purpose flour and a pinch of salt into a bowl. Add 2 tablespoons of ghee and mix until it resembles breadcrumbs. Gradually add water and knead into a firm dough. Cover with a damp cloth and rest for 30 minutes.
Rolling and Layering:
- Divide the dough, roll into thin sheets, and brush with ghee. Layer the sheets, roll into a log, and cut into 1-inch pieces. Flatten each piece with a rolling pin to form discs.
Frying the Khaja:
- Heat ghee or oil in a pan over medium heat. Reduce heat to low, fry the discs until golden brown and crispy. Drain on paper towels.
Preparing the Sugar Syrup:
- Boil 1 ½ cups sugar and 1 cup water until it reaches a one-string consistency. Add 1 teaspoon cardamom powder and saffron strands (optional), and stir.
Soaking the Khaja:
- Dip the fried Khaja in warm syrup, soak for a few minutes, and place on a wire rack to drain excess syrup.