Recipe
Khaja - Crispy Sweet Delight
Crispy Khaja: A Sweet Symphony of Flavors
4.5 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.
Metadata
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
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/4 cup (30g) semolina 1/4 cup (30g) semolina
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1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
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1/2 cup (120ml) water 1/2 cup (120ml) water
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Oil, for deep frying Oil, for deep frying
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For the sugar syrup: For the sugar syrup:
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1 cup (200g) sugar 1 cup (200g) sugar
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1/2 cup (120ml) water 1/2 cup (120ml) water
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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
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1.In a mixing bowl, combine the all-purpose flour, semolina, and ghee. Mix well until the mixture resembles breadcrumbs.
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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.
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3.After resting, divide the dough into small portions and roll each portion into a thin sheet.
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4.Layer the sheets on top of each other, brushing ghee between each layer.
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5.Fold the layered sheets like a fan and cut them into small rectangular pieces.
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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.
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7.Remove the fried Khaja from the oil and drain excess oil on a paper towel.
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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.
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9.Dip the fried Khaja into the sugar syrup, ensuring they are coated evenly. Allow them to soak for a few minutes.
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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.
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