Last Updated on 4 months by Neha Deshmukh

Khaja Recipe – Authentic Indian Fried Sweet with Cardamom & Ghee

Introduction

Oh, Khaja! Just the name brings back memories of festive seasons and sweet treats from my childhood. This flaky, crispy, and utterly delicious Indian sweet is a family favorite, and I’m so excited to share my version with you. It might look a little intimidating, but trust me, with a little patience, you’ll be enjoying these golden beauties in no time. It’s a bit of a labor of love, but the reward is SO worth it.

Why You’ll Love This Recipe

This Khaja recipe isn’t just about following steps; it’s about creating a little piece of Indian tradition in your kitchen. It’s perfect for festivals, special occasions, or just when you’re craving something sweet and satisfying. The combination of flaky pastry, fragrant cardamom, and sweet sugar syrup is simply irresistible. Plus, who doesn’t love a good deep-fried treat now and then?

Ingredients

Here’s what you’ll need to make these delightful Khajas:

• 1 cup maida / plain flour (about 120g)
• 2 tbsp ghee / clarified butter (about 30g)
• ¼ cup water (about 60ml)
• Oil for deep frying
• 1 ½ cups sugar (about 300g)
• ¼ cup water (about 60ml)
• ¼ tsp cardamom powder / elachi powder (about 1g)
• 1 tsp lemon juice

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Maida/Plain Flour: Choosing the Right Type

Maida, or all-purpose flour, is key here. It gives Khaja its signature flaky texture. Make sure yours isn’t too old, as that can affect the gluten development.

Ghee/Clarified Butter: The Importance of Quality

Ghee is essential for that authentic flavor and texture. Don’t skimp on quality here! If you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite the same.

Cardamom Powder/Elachi Powder: Freshness and Aroma

Freshly ground cardamom powder is best. It has a much more vibrant aroma. If you’re using store-bought, make sure it’s relatively recent. A little goes a long way!

Regional Variations in Khaja Recipes

Khaja isn’t a one-size-fits-all sweet! You’ll find variations across India. Some regions add saffron for a beautiful color and subtle flavor. Others might use different types of flour or add nuts to the syrup. My family’s recipe leans towards a simpler, more traditional approach, focusing on the perfect balance of sweetness and spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer until you reach 1-string consistency (more on that in the tips section!). Stir in cardamom powder and lemon juice. Keep warm.
2. Knead the Dough: In a bowl, combine maida and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water and knead into a soft, pliable dough. Rest for 15 minutes – this is important!
3. Shape the Khajas: Roll the dough out thinly, almost like a rectangle. Carefully roll it up tightly into a cylinder.
4. Cut and Flatten: Cut the cylinder into 1-inch pieces. Gently flatten each piece slightly.
5. Fry to Golden Perfection: Heat oil in a deep frying pan over low-medium heat. Carefully fry the Khajas until they’re golden brown and crispy. Don’t overcrowd the pan!
6. Syrup Bath: Immediately dip the fried Khajas into the warm sugar syrup for about 5 minutes, ensuring they’re fully coated.
7. Drain and Store: Remove the Khajas from the syrup and drain any excess. Store in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Khaja:

Achieving the Perfect 1-String Sugar Consistency

This is the trickiest part! To check, take a small amount of syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready. If it’s too runny, keep simmering.

Kneading the Dough for Optimal Texture

Don’t rush the kneading process. A well-kneaded dough will result in a flakier Khaja. The resting period is also crucial – it allows the gluten to relax.

Frying Temperature Control for Crispy Khajas

Low-medium heat is key. If the oil is too hot, the Khajas will brown quickly but remain uncooked inside. Too low, and they’ll absorb too much oil.

Ensuring Even Syrup Coating

Make sure the syrup is warm when you dip the Khajas. This helps them absorb the syrup evenly.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Khaja Adaptation

Substitute the ghee with a neutral-flavored vegetable oil. The texture will be slightly different, but still delicious!

Gluten-Free Khaja Adaptation (Using Alternative Flours)

Experiment with gluten-free flour blends. A mix of rice flour and almond flour can work well, but you might need to adjust the water content.

Spice Level Adjustment (Adding Saffron or Nutmeg)

A pinch of saffron strands soaked in warm milk added to the syrup adds a beautiful color and aroma. A tiny grating of nutmeg can also be a lovely addition.

Festival Adaptations (Diwali, Holi)

During Diwali, I sometimes add a sprinkle of chopped pistachios to the syrup for extra richness. For Holi, a touch of rose water can add a festive fragrance.

Serving Suggestions

Khaja is delicious on its own with a cup of chai. It’s also lovely served as part of a larger Indian sweet platter. My kids love it as a special treat after dinner!

Storage Instructions

Store Khaja in an airtight container at room temperature for up to a week. It tends to lose its crispness over time, so it’s best enjoyed fresh.

FAQs

Let’s tackle some common questions:

What is the secret to making Khaja crispy?

Frying at the right temperature and ensuring the sugar syrup is at 1-string consistency are the biggest secrets!

Can I make Khaja without ghee? What can I substitute?

You can use vegetable oil, but ghee provides the best flavor and texture.

How do I know when the sugar syrup has reached 1-string consistency?

Take a small amount of syrup between your thumb and forefinger. It should form a single, sticky string.

Can I store Khaja at room temperature?

Yes, in an airtight container.

What is the shelf life of homemade Khaja?

About a week, but it’s best enjoyed within a few days for optimal crispness.