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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.
Prep Time20 mins
Cook Time30 mins
Resting time1 hr 15 mins
Total Time2 hrs 5 mins
Course: Sweets
Cuisine: Indian
Servings: 45 khaja

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.

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.