Khaja Recipe – Authentic Indian Fried Sweet with Sugar Syrup

Last Updated on 2 months by Neha Deshmukh

Khaja Recipe – Authentic Indian Fried Sweet With Sugar Syrup

Okay, let’s be real. Khaja is that sweet you sneak an extra piece of when no one’s looking, right? These flaky, golden swirls dipped in sugar syrup are just irresistible. I remember the first time I tried making khaja – it took a couple of attempts to get the layers just right, but the reward is SO worth it. Today, I’m sharing my tried-and-true recipe with you, so you can experience the magic too!

Why You’ll Love This Recipe

This khaja recipe isn’t just about a delicious treat; it’s about a little piece of Indian culinary heritage. It’s perfect for festivals, special occasions, or just a sweet craving. Plus, the process of making it is surprisingly satisfying – there’s something so therapeutic about rolling and folding the dough! You’ll love the crispy texture and the sweet, syrupy goodness.

Ingredients

Here’s what you’ll need to create these delightful khajas:

• 2 cup maida/all purpose flour (approx. 240g)
• 2 tablespoon melted butter (approx. 30ml)
• 1 pinch salt
• 120-130 ml water
• 1.5 cup sugar (approx. 300g)
• 0.75 cup water (approx. 180ml)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Maida (All-Purpose Flour): This is key. Maida gives khaja its signature flaky texture. You really can’t substitute this with whole wheat flour – it just won’t work the same way.
• Sugar Syrup Consistency: Achieving “one-string consistency” is crucial. This means the syrup should coat the back of a spoon and form a single, unbroken string when you run your thumb across it. Don’t rush this step! Underdone syrup will make the khaja soggy, and overdone syrup will crystallize. I usually test it by dropping a tiny bit into a bowl of cold water – it should form a soft ball.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the maida, melted butter, and salt. Gradually add the water, mixing until a stiff dough forms.
2. Now, the fun part – kneading! Knead the dough for a good 10 minutes until it’s smooth and elastic. This develops the gluten, which is important for those lovely layers.
3. Cover the dough and let it rest for at least an hour. This allows the gluten to relax, making it easier to roll.
4. After resting, knead the dough again briefly. On a lightly floured surface, roll it out as thinly as possible – think paper-thin! Trim the edges to create a neat rectangle.
5. Time to layer! Start folding the dough like a letter, dusting with flour between each fold to prevent sticking. Roll it tightly into a log and cut into 1-inch (2.5cm) pieces.
6. Heat oil on low flame. Gently fry the khajas in batches, starting on low heat to help them puff up. Once they start to puff, increase the heat to medium and fry until golden brown and crispy.
7. Drain the fried khajas on paper towels to remove excess oil.
8. Finally, dip the warm khajas into the warm sugar syrup, letting them soak for just a few seconds. Drain on a wire rack to remove excess syrup and let them cool completely.

Expert Tips

• Don’t overcrowd the pan: Fry in batches to maintain the oil temperature.
• Oil Temperature: Keeping the oil at the right temperature is vital. Too hot, and they’ll burn; too cold, and they’ll be soggy.
• Rolling Thinly: Seriously, roll it as thin as you possibly can! This is where the flakiness comes from.

Variations

Khaja is a classic, but feel free to get creative!

• Spice Level – Mild: A tiny pinch of cardamom powder in the dough adds a lovely fragrance.
• Regional Variations:
  • Bihari Khaja: Often made with a slightly different dough and a coarser texture. My friend’s grandmother makes the best Bihari Khaja!
  • Bengali Khaja: Sometimes includes a touch of ghee in the dough for extra richness.
• Festival Adaptations:
  • Diwali: A must-have during Diwali celebrations!
  • Holi: A sweet treat to enjoy after all the colorful fun.

Serving Suggestions

Khaja is delicious on its own, but it also pairs beautifully with a cup of chai or a glass of warm milk. It’s a wonderful addition to any festive platter or sweet treat spread.

Storage Instructions

Store cooled khajas in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s tackle some common questions:

• What type of oil is best for frying Khaja? Vegetable oil or refined sunflower oil work well. You want a neutral-flavored oil with a high smoke point.
• How do I know when the sugar syrup has reached one-string consistency? As mentioned earlier, drop a tiny bit into cold water – it should form a soft ball. Or, coat the back of a spoon and check for a single, unbroken string.
• Can I make Khaja dough ahead of time? Yes, you can! Just wrap it tightly and refrigerate for up to 24 hours. Bring it to room temperature before rolling.
• Why is my Khaja not puffing up during frying? This could be due to the dough not being kneaded enough, the oil temperature being too low, or the dough not being rolled thinly enough.
• What is the shelf life of Khaja? Properly stored, khaja will stay fresh for about a week.