Dish
Khaja
Khaja is a crispy and flaky pastry that is made by frying layers of dough in ghee and then coating them in a sugar syrup. The pastry is then garnished with chopped nuts, such as almonds or pistachios. Khaja is a popular sweet in India, and is often served during festivals and special occasions.
Origins and history
Khaja has been a part of Indian cuisine for centuries, and is believed to have originated in the state of Bihar. The pastry is often associated with the Hindu festival of Diwali, and is also popular during weddings and other celebrations.
Dietary considerations
Khaja is not suitable for those with gluten or dairy allergies, as it contains both flour and ghee. It is also high in calories and should be consumed in moderation.
Variations
There are many variations of Khaja, including a savory version that is made with spices and served as a snack. Some bakers also add saffron or rose water to the sugar syrup for added flavor.
Presentation and garnishing
Khaja is typically presented on a plate, with the chopped nuts forming a decorative pattern on top of the pastry. Some bakers also sprinkle a little bit of powdered sugar on top for added visual appeal.
Tips & Tricks
To make the perfect Khaja, be sure to use high-quality ingredients, including fresh flour and ghee. The dough should be rolled out thinly and fried in hot ghee until crispy and golden brown. Finally, be sure to coat the pastry in plenty of sugar syrup for a sweet and satisfying finish.
Side-dishes
Khaja is often served with a cup of chai tea, which helps to balance out the sweetness of the pastry. It can also be enjoyed with other Indian sweets, such as gulab jamun or rasgulla.
Drink pairings
Chai tea
Delicious Khaja recipes
More dishes from this category... Browse all »
Anpan
Japanese cuisine
Antakya künefesi
Turkish cuisine
Apfelstrudel
Austrian cuisine
Appelflap
Dutch cuisine
Apple Cider Doughnut
American cuisine
Asabi
Lebanese cuisine
Asawer
Lebanese cuisine
Athirasa
Sri Lankan cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory