Classic Indian Khaja Recipe: A Sweet Delight from Bihar

Ingredients

  • 2 cups All-purpose flour (Maida)
  • 1/2 cup Ghee (Clarified butter)
  • 1 cup Water
  • 1/2 teaspoon Salt
  • 2 cups Sugar
  • 1 cup Water (for sugar syrup)
  • 1/2 teaspoon Cardamom powder
  • Oil (for deep frying)
  • 1/4 cup Rice flour (for dusting)

Steps and instructions

  1. In a large mixing bowl, combine the all-purpose flour, salt, and ghee. Gradually add water and knead into a stiff dough. Cover and let the dough rest for about 30 minutes.
  2. Meanwhile, prepare the sugar syrup. In a heavy-bottomed pan, combine sugar and water. Bring to a boil over medium heat, stirring continually until the sugar is dissolved. Let it simmer until it reaches a one-string consistency. Add cardamom powder and stir well.
  3. Divide the dough into small portions. Roll each portion into a thin circle. Dust with rice flour and fold it like a fan, then roll it into a tight roll. Repeat with the remaining dough.
  4. Heat oil in a deep frying pan. Once the oil is hot, reduce the flame to medium and carefully slide in the rolled khaja. Fry until golden brown from all the sides, then drain on paper towels to remove excess oil.
  5. While still warm, dip the fried khaja in the sugar syrup and let them soak for about 10-15 minutes. Drain and place them on a tray to dry.
  6. Once dry, the Khaja is ready to be served. Enjoy as a dessert or snack.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Heavy-bottomed Pan - A pan used to cook the sugar syrup.
  • Rolling Pin - A long cylindrical tool used to roll out the dough into thin circles.
  • Deep Frying Pan - A pan with high sides used for deep frying the khaja.
  • Paper Towels - Absorbent towels used to drain excess oil from the fried khaja.
  • Tray - A flat tray or plate used to dry the soaked khaja after dipping them in sugar syrup.

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier version.
  • Add a pinch of saffron strands to the sugar syrup for a fragrant twist.
  • Sprinkle crushed pistachios or almonds on top of the khaja for added crunch and flavor.
  • For a savory variation, stuff the rolled khaja with a mixture of spiced potato or paneer filling before frying.
  • Add a hint of rose water or orange blossom water to the sugar syrup for a floral taste.
  • Instead of deep-frying, try baking the khaja in the oven for a lighter version.
  • Replace ghee with vegetable oil or butter for a different flavor profile.
  • For a vegan option, use plant-based ghee substitute and ensure the sugar used is vegan-friendly.
  • Experiment with different spices such as cinnamon or nutmeg to add a unique twist.
  • Drizzle melted chocolate or caramel sauce over the khaja for an indulgent dessert option.

Recipe overview

Khaja is a traditional Indian dessert known for its delightful layers and sweet, rich flavor. This dessert is typically served during festivals and special occasions, but it's also a perfect treat for any sweet tooth. The recipe involves making a stiff dough from all-purpose flour and ghee, which is then rolled, folded, and deep-fried until golden brown. The crispy layers of the khaja are then soaked in a warm sugar syrup flavored with cardamom, imparting a sweet and fragrant essence to the dessert. Though the process may seem intricate, the effort is well worth the resulting treat. As you follow through the recipe, you'll get a hand-on experience of traditional Indian sweet making, and the end result will be a batch of delicious Khajas that you can enjoy as a snack or a dessert!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with whole wheat flour. However, the texture and taste of the khaja may slightly differ.
  2. Can I use oil instead of ghee?
    Using ghee gives khaja its traditional flavor and texture. However, you can use oil as a substitute if desired.
  3. How do I know if the sugar syrup has reached a one-string consistency?
    To check if the sugar syrup has reached a one-string consistency, take a small amount of syrup between your thumb and index finger and gently pull them apart. If a single thread or string is formed, it has reached the desired consistency.
  4. Can I make the dough ahead of time?
    Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Make sure to bring it back to room temperature before rolling and frying the khaja.
  5. How long can I store the Khaja?
    Khaja can be stored in an airtight container at room temperature for about a week. Ensure they are completely cooled and dry before storing to maintain their crispiness.

Serving dishes and utensils

Origin stories

Khaja is an indigenous sweet dish from the Indian state of Bihar. It's a traditional delicacy that is associated with the town of Silao, where it is said to have been prepared for hundreds of years. Legend has it that the khaja was presented as a delicacy to the gods during ancient times, thereby earning it the title of a "divine dessert". The intricate folds of the khaja are believed to represent the many layers of life's experiences, and it is often served during festivals and celebrations as a symbol of the sweetness of life. It's not just a dessert, it's a piece of history served on a plate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.