Recipe

Khaja - Crispy Sweet Delight

Crispy Khaja: A Sweet Symphony of Flavors

4.6 out of 5

Indulge in the delightful world of Indian cuisine with Khaja, a traditional sweet treat that originated in India. This crispy delicacy is made with layers of dough, deep-fried to perfection, and coated with a sweet syrup. Get ready to experience a burst of flavors and textures in every bite.

Pastry› Sweet Pastry› Khaja

Asian cuisine› Indian cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if ghee is substituted with plant-based oil), Dairy-free (if ghee is substituted with plant-based oil), Nut-free, Egg-free

Allergens

Wheat (gluten), Dairy (if ghee is used)

Not suitable for

Gluten-free, Keto, Paleo, Low-carb, High-protein

Ingredients

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/4 cup (30g) semolina 1/4 cup (30g) semolina
1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
1/2 cup (120ml) water 1/2 cup (120ml) water
Oil, for deep frying Oil, for deep frying
For the sugar syrup: For the sugar syrup:
1 cup (200g) sugar 1 cup (200g) sugar
1/2 cup (120ml) water 1/2 cup (120ml) water
1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 12g, 7g
Carbohydrates (total, sugars): 50g, 25g
Protein: 4g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a mixing bowl, combine the all-purpose flour, semolina, and ghee. Mix well until the mixture resembles breadcrumbs.
2.
Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3.
After resting, divide the dough into small portions and roll each portion into a thin sheet.
4.
Layer the sheets on top of each other, brushing ghee between each layer.
5.
Fold the layered sheets like a fan and cut them into small rectangular pieces.
6.
Heat oil in a deep pan for frying. Once the oil is hot, carefully add the Khaja pieces and fry them until golden brown and crispy.
7.
Remove the fried Khaja from the oil and drain excess oil on a paper towel.
8.
In a separate saucepan, combine sugar, water, and cardamom powder to make the sugar syrup. Bring it to a boil and simmer for a few minutes until the syrup thickens slightly.
9.
Dip the fried Khaja into the sugar syrup, ensuring they are coated evenly. Allow them to soak for a few minutes.
10.
Remove the Khaja from the syrup and let them cool completely before serving.

Treat your ingredients with care...

Ghee — Make sure the ghee is at room temperature before using it in the dough. This will ensure easy mixing and a smooth texture.

Tips & Tricks

To achieve a flaky texture, make sure to roll the dough into thin sheets.
Be cautious while frying the Khaja to avoid burning. Maintain a medium heat and fry in small batches.
For a variation, sprinkle some crushed pistachios or almonds on top of the Khaja before serving.
Store the Khaja in an airtight container to maintain its crispiness for a longer duration.
Serve Khaja with a scoop of vanilla ice cream for a delightful fusion dessert.

Serving advice

Serve Khaja as a sweet treat after a meal or as a snack with a hot cup of tea or coffee. Arrange the crispy Khaja pieces on a platter and garnish with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal, stack the Khaja pieces in a pyramid shape on a serving plate. Drizzle some additional sugar syrup on top and garnish with edible rose petals or saffron strands for a touch of elegance.