Khaja Recipe (Layered Fritters Dunked in Sugar Syrup)
Khaja is a popular Bihari dessert, often enjoyed during festivals and special occasions. It is made from a dough that is layered, fried to golden perfection, and then dunked in a fragrant sugar syrup. The result is a sweet, crispy, and melt-in-the-mouth treat that is sure to satisfy your sweet cravings. Follow this detailed recipe to make delicious Khaja at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 4 cups + 2 tablespoons |
| Ghee (Clarified Butter) | 2 tablespoons + 2 tablespoons |
| Cardamom Powder (Elaichi) | 2 teaspoons |
| Black Pepper Powder (freshly ground, optional) | 2 teaspoons (optional) |
| Cinnamon Powder (Dalchini, optional) | 1 teaspoon (optional) |
| Sunflower Oil (for frying) | As needed |
| Chilled Water | As needed |
| Sugar | 2 cups |
| Water | 1 cup |
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: Bihari
Course: Dessert
Diet: Vegetarian
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and melted ghee. Mix well until the flour is evenly coated with the ghee.
- Gradually add chilled water to the flour mixture, a little at a time, to form a smooth yet firm dough. The dough should not be too soft but firm enough to hold its shape.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 15 to 20 minutes. This resting period helps the dough to become more pliable and easier to work with.
2. Make the Flour Paste:
- In a small bowl, mix 2 tablespoons of ghee with 2 tablespoons of all-purpose flour. Stir well to create a smooth, paste-like consistency. This paste will be used to layer the dough and give the Khaja its distinctive flaky texture.
3. Shape the Khaja:
- Once the dough has rested, divide it into eight equal portions.
- Take one portion of dough and roll it out into a rectangular sheet using a rolling pin. Roll out another portion of dough in the same way.
- Spread a thin layer of the prepared flour paste on the first sheet, and then place the second sheet on top of it. Gently press the two sheets together.
- Spread another layer of the flour paste on top of the second sheet, and then carefully roll the two sheets together tightly into a log shape.
- Cut the rolled dough log into 1-inch pieces. These pieces will be your Khaja fritters.
4. Fry the Khaja:
- Heat sunflower oil in a deep frying pan over medium heat. There should be enough oil to fully immerse the Khaja pieces.
- Once the oil is hot, carefully drop the Khaja pieces into the oil in small batches. Fry them until they turn golden brown on all sides. Be sure to keep the heat medium to prevent burning.
- Once fried, remove the Khaja from the oil and place them on a paper towel-lined plate to drain excess oil.
- Allow the Khaja to cool completely at room temperature.
5. Prepare the Sugar Syrup:
- In a saucepan, combine 2 cups of sugar and 1 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally.
- Let it cook until the syrup thickens slightly and becomes sticky.
- If desired, add the cardamom powder, black pepper powder, and cinnamon powder to the syrup. These spices add a wonderful aroma and flavor to the syrup but are optional.
- Once the syrup has reached the right consistency, turn off the heat.
6. Coat the Khaja in Syrup:
- Grease a large plate with a small amount of butter or ghee to prevent the Khaja from sticking.
- Take the cooled Khaja fritters and dip them into the warm sugar syrup. Make sure the Khaja is well-coated with the syrup.
- Immediately place the syrup-coated Khaja onto the greased plate. Allow them to set and absorb the syrup.
7. Serving and Storing:
- Once the Khaja has soaked up the syrup and is slightly cooled, it is ready to serve. You can serve them at room temperature or enjoy them when still warm.
- Khaja can be stored in an airtight container at room temperature for up to 2 weeks. They remain crisp and delicious for several days, making them perfect for sharing or as a sweet snack to enjoy over time.
Tips for the Perfect Khaja:
- Resting the dough is crucial for getting a soft yet crispy texture. Allowing it to sit for the recommended time ensures the dough is easy to work with and maintains its shape during frying.
- When frying, be mindful of the oil temperature. If the oil is too hot, the Khaja will brown too quickly and remain uncooked inside. Maintain medium heat for even frying.
- Flour paste between the layers of dough is what gives Khaja its signature crispiness and flaky texture, so don’t skip this step.
- The spices in the syrup add an aromatic twist, but you can adjust the flavors based on your preference. Feel free to skip the cinnamon or pepper if you prefer a simpler syrup.
Enjoy the rich and crispy Khaja, a beloved dessert from Bihar that will undoubtedly be a hit at your next gathering or family meal!
