Khaja - Crispy Sweet Delight

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. 1.
   In a mixing bowl, combine the all-purpose flour, semolina, and ghee. Mix well until the mixture resembles breadcrumbs.
2. 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. 3.
   After resting, divide the dough into small portions and roll each portion into a thin sheet.
4. 4.
   Layer the sheets on top of each other, brushing ghee between each layer.
5. 5.
   Fold the layered sheets like a fan and cut them into small rectangular pieces.
6. 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. 7.
   Remove the fried Khaja from the oil and drain excess oil on a paper towel.
8. 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. 9.
   Dip the fried Khaja into the sugar syrup, ensuring they are coated evenly. Allow them to soak for a few minutes.
10. 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.