Khaja is a traditional Indian sweet known for its crisp, flaky texture and syrupy sweetness. Originating from the eastern states of Bihar and Odisha, Khaja is made by layering thin sheets of dough, typically prepared from refined flour (maida), and then deep-frying them until golden brown. After frying, the sweet is soaked in sugar syrup, which gives it a glossy finish and rich taste. The outer layers remain crunchy while the inner parts become slightly...
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To a bowl, add refined flour, sugar, salt, and turmeric powder or yellow food color.
Mix the ingredients well.
Gradually add water to make a soft, thick, and non-sticky dough.
Divide the dough into 3 equal-sized balls.
Dust some flour on the countertop and roll each dough ball as thin as possible, dusting flour as needed.
Place one dough sheet on the countertop, spread some oil, and dust flour on it.
Place the second dough sheet on top, spread oil, and dust flour again.
Place the third dough sheet on top and dust flour over it without spreading oil.
Start rolling the layered sheets from one side into a log shape.
Cut the rolled dough into 1-inch pieces and gently flatten each piece.
Heat oil for deep frying.
Drop the pieces into the hot oil and fry until crispy on medium flame.
Heat a pan and add sugar, water, and cardamom powder.
Boil until the syrup reaches one-string consistency.
After reaching one string consistency, Wait for another 20 seconds.
Then Drop the fried Khaja into the syrup and give a quick mix.
Turn off the flame and let the Khaja soak briefly in the syrup.
Ensure the dough is soft and non-sticky for better layering and rolling.
Roll the dough sheets as thin as possible for a crispier texture.
Maintain medium flame while frying to avoid burning and ensure even cooking.
Store Khaja in an airtight container to retain its crispiness for up to 10 days.
Can I use whole wheat flour instead of refined flour?
Refined flour is traditionally used for Khaja to achieve its flaky texture. Whole wheat flour may alter the texture and taste.
How do I know when the sugar syrup is ready?
The sugar syrup is ready when it reaches one-string consistency. You can test this by taking a small drop between your fingers and stretching it; it should form a single thread.
Can I skip the cardamom powder?
Cardamom powder adds a subtle aroma and flavor to the syrup, but you can skip it if you prefer a plain sugar syrup.
What is the best way to store Khaja?
Store Khaja in an airtight container at room temperature to keep it crispy for up to 10 days.
Can I use ghee instead of oil for frying?
Ghee can be used for frying, but it may impart a richer flavor and slightly different texture to the Khaja.
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