Kids really enjoy the popular dessert recipe khaja. It has a sweet flavour and is very similar to puff pastry. This family-friendly dish is a favourite of those with a sweet tooth and is renowned for its distinctive flavour.
khaja is a sweet dish recipe, prepared from fewer ingredients, which is essentially the layered fritters dunked in sugar syrup. A flour and ghee mixture can be deep-fried to create this Indian dessert recipe. The flavour will be further enhanced by the cardamom and sugar syrup. Your own custom-made khaja is prepared.
it is mainly prepared during festival season and is mainly shared with friends and family.
Ingredients for khaja recipe
- 1 cup maida / plain flour
- 1/2 cup – of ghee
- ¼ cup water
- oil for deep frying
for sugar syrup:
- 2 cup sugar
- 1cup water
- 1teaspoons Cardamom Powder
- 1 tsp lemon juice
Instructions for khaja recipe
- In a bowl, combine the flour and melted ghee to make the Khaja recipe. To get a smooth yet firm dough, add cold water. Set aside the dough for at least 15 to 20 minutes with a cover on it.
- To make a flour paste, combine 2 tablespoons of all-purpose flour with 2 tablespoons of clarified butter (ghee).
- Eight equal pieces of dough should be divided. Roll a ball into a sheet in the shape of a rectangle. Roll another one in the same manner.
- Put one sheet on top of the prepared flour paste, then spread it out evenly. On top of the second sheet, spread the flour paste, and then tightly roll the two sheets into what resembles a log.
- Cut this flour log into equal-sized pieces of 1 inch each. Roll each piece vertically.
- Heat oil and lower the flame. Fry them in batches at a medium temperature, adding more oil as needed, until they are golden brown on both sides. Completely ice them
Meanwhile, you can prepare sugar syrup by heating sugar with 1 cup of water.
- Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup between your fingers, a string forms.
immediately drop the fried khajas into the warm sugar syrup.
Dip the fried pieces one at a time in the syrup and take it out immediately.
- Take the well-coated khajas onto the greased plate. Serve!
Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.
Tips and variations
- firstly, make as many rolls as possible to get many layers.
- If the dough is sticky, the layers will not form, So it is important to make a stiff dough.
- also, fry on low to medium flame for crunchy and flaky layers.
- While adding the khaja, the oil should be low in heat. This ensures the layers puff up slowly.
- additionally, do not worry about the quantity of sugar taken, as the entire sugar syrup is not consumed. khaja need to be dipped completely in sugar syrup for juicy layers.
- finally, khaja recipe tastes great when prepared flaky and with many layers.