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Khaja Sweet Recipe

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Gayatri (@rene121)
IndianSnackDessertVegetarian

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...

Khaja Sweet Recipe recipe
Prep Time
30min
Cook Time
20min
Total Time
50min

Ingredients

6 Servings
(1 serving = 1-2 pieces of Khaja)

For dough

  • Refined flour
    Refined flour
    1cup
  • Sugar
    Sugar
    1tsp
  • Salt
    Salt
    1/4tsp
  • Water
    Water
    1/4cup
  • Turmeric powder/Food color
    Turmeric powder/Food color
    1/4tsp

For sugar syrup

  • Sugar
    Sugar
    1/2cup
  • Water
    Water
    1/4cup
  • Cardamom powder
    Cardamom powder
    1/4tsp

For dusting

  • Corn flour
    Corn flour
    3tbsp
  • Refined flour
    Refined flour
    3tbsp
  • Oil for deep frying
    Oil for deep frying

How to make Khaja Sweet Recipe

Prepare the dough

  1. Step 1

    To a bowl, add refined flour, sugar, salt, and turmeric powder or yellow food color.

  2. Step 2

    Mix the ingredients well.

  3. Step 3

    Gradually add water to make a soft, thick, and non-sticky dough.

    Step 1.1: Gradually add water to make a soft, thick, and non-sticky dough
  4. Step 4

    Divide the dough into 3 equal-sized balls.

    Step 1.1: Divide the dough into 3 equal-sized balls

Roll and layer the dough

  1. Step 1

    Dust some flour on the countertop and roll each dough ball as thin as possible, dusting flour as needed.

    Step 2.1: Dust some flour on the countertop and roll each dough ball as thin as possible, dusting flour as needed
  2. Step 2

    Place one dough sheet on the countertop, spread some oil, and dust flour on it.

  3. Step 3

    Place the second dough sheet on top, spread oil, and dust flour again.

    Step 2.1: Place the second dough sheet on top, spread oil, and dust flour again
  4. Step 4

    Place the third dough sheet on top and dust flour over it without spreading oil.

    Step 2.1: Place the third dough sheet on top and dust flour over it without spreading oil
  5. Step 5

    Start rolling the layered sheets from one side into a log shape.

    Step 2.1: Start rolling the layered sheets from one side into a log shape
    Step 2.2: Start rolling the layered sheets from one side into a log shape
    Step 2.3: Start rolling the layered sheets from one side into a log shape
  6. Step 6

    Cut the rolled dough into 1-inch pieces and gently flatten each piece.

    Step 2.1: Cut the rolled dough into 1-inch pieces and gently flatten each piece
    Step 2.2: Cut the rolled dough into 1-inch pieces and gently flatten each piece

Deep fry the Khaja

  1. Step 1

    Heat oil for deep frying.

  2. Step 2

    Drop the pieces into the hot oil and fry until crispy on medium flame.

Prepare sugar syrup and coat Khaja

  1. Step 1

    Heat a pan and add sugar, water, and cardamom powder.

  2. Step 2

    Boil until the syrup reaches one-string consistency.

  3. Step 3

    After reaching one string consistency, Wait for another 20 seconds.

  4. Step 4

    Then Drop the fried Khaja into the syrup and give a quick mix.

  5. Step 5

    Turn off the flame and let the Khaja soak briefly in the syrup.

Nutrition (per serving)

Calories

94.4kcal (4.72%)

Protein

1.8g (3.5%)

Carbs

20.5g (7.44%)

Sugars

10.4g (20.84%)

Healthy Fat

0.1g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the dough is soft and non-sticky for better layering and rolling.

  2. Roll the dough sheets as thin as possible for a crispier texture.

  3. Maintain medium flame while frying to avoid burning and ensure even cooking.

  4. Store Khaja in an airtight container to retain its crispiness for up to 10 days.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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