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Home » RECENT POSTS » Crispy & juicy Khaja recipe

Crispy & juicy Khaja recipe

October 29, 2020 by Raks Anand 2 Comments / Jump to Recipe

khaja-recipe

Crispy & juicy khaja recipe, a special treat for this Diwali. Just 3 main ingredients. Full video, stepwise pictures recipe.

I always love the sweet diamond cuts and wanted to try the more sophisticated version of the same ingredient combo. Khaja is not a sweet we make at home or I have ever tasted before. I have tasted a similar one called chiroti. We always make sweet diamond cuts and coat it with sugar powder. Just love it as it has the perfect sweetness. This khaja is bit on more sweeter side richer with the butter in it.

khaja

Perfect to make this as a part of your Diwali gift box or for your own sweet platter menu. Recipe reference is from one of my oldest Youtube Subscription Amruthabalu

Check out my 100 plus Diwali recipes collection list dowloadable PDF

100 Diwali recipe list by RakskitchenDownload
khaja
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4.5 from 2 votes

Crispy & juicy khaja recipe

Crispy & juicy khaja recipe, a special treat for this Diwali. Just 3 main ingredients. Full video, stepwise pictures recipe.
Course Sweets
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 45 khaja
Cup measurements

Ingredients

  • 2 cups maida/ all purpose flour
  • 2 tbsp melted butter
  • 1 pinch salt
  • 120 to 130 ml water

For syrup

  • 1 & 1/2 cups sugar
  • 3/4 cup water

Instructions

  • Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.
  • You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung).
  • Mean while you can prepare sugar syrup by heating sugar with 1 cup 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.
  • After one hour knead again to smooth. Place over a dusted surface.
  • Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides.
  • Start folding from one end. Dust over the folding.
  • Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.
  • Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces.
  • Gently roll over each piece keeping the layers in side. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches.
  • Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form.
  • Once floats, fry in medium flame on both sides until it turns cripsy and golden.
  • Drain in paper towel. Add to the warm sugar syrup.
  • Repeat to finish.
  • Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.

Video

Notes

  • If the dough is sticky, the layers will not form, So it is important to make a stiff dough.
  • Adding 1 more tbsp of butter will give more crisp and layers defined.
  • Always cook in medium flame. This ensures the layers inside also gets cooked.
  • While adding the khaja, the oil should be low in heat. This ensures the layers puff up slowly.
  • While making sugar syrup, do it in medium heat, especially in the end. This ensures the syrup doesn’t crystalize. Less water, high heat will end up in crystallization.
  • I did not add cardamom powder, as my family prefers that way.

Khaja method:

  1. Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.
    step1-dough
  2. You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung).
    step2-dough
  3. Mean while you can prepare sugar syrup by heating sugar with 3/4 cup water.
    step7-syrup
  4. 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.
    step8-string
  5. After one hour knead again to smooth. Place over a dusted surface. Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides.
    step3-roll
  6. Start folding from one end. Dust over the folding. Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.
    step4-fold
  7. Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces.
    step5-seal
  8. Gently roll over each piece keeping the layers in side.
    step6-flaten khaja
  9. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches.
    step9-fry khaja
  10. Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form. Once floats, fry in medium flame on both sides until it turns cripsy and golden.
    step10-golden
  11. Drain in paper towel. Add to the warm sugar syrup. Repeat to finish.
    step11-dunk
  12. Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.
    step12-drain khaja

Set aside until the syrup becomes non sticky in surface and store in a airtight box. It will be having juicy inside with syrup absorbed.

easy-khaja

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Filed Under: RECENT POSTS, SWEETS Tagged With: Diwali, diwali sweets, khaja

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Reader Interactions

Comments

  1. Swetha

    October 30, 2020 at 1:10 am

    Does it taste like badusha? Procedure looks similar to me

    Reply
    • Raks Anand

      October 30, 2020 at 8:39 am

      Both are different textures and is not the same

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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