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Khaja Recipe

Khaja is a traditional Mauritian and Indian sweet that is served during festivals and prayers. This sweet dish recipe uses fewer ingredients and is essentially layered fritters drowned in sugar syrup.

Try this Khaja recipe for any future special event and you will be praised by family members and guests. Khajas can be stored in sealed containers for up to 2 weeks because it is a good keeper. Enjoy Khaja as a tea-time treat or as a dessert alternative to round out a festive meal.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Servings: 15

1 cup = 240 ml

1 tablespoon = 15 ml

1 teaspoon = 5 ml

Ingredients for khaja:

For the khaja dough:

  • 1½ cup whole wheat flour
  • 2 tbsp ghee
  • A pinch of salt
  • ½ cup + 2 tbsps water or as required
  • 2 cups oil for frying

For paste:

  • 2 tbsp flour
  • 3 tbsp ghee

For sugar syrup:

  • 1 cup of water
  • 2 cups sugar
  • 2-3 Cardomon crushed

 

Preparation of Khaja:

Creating the Paste:

  1. Combine the flour and ghee in a small mixing dish. Mix thoroughly to form a fine paste. Set aside.

Creating the dough:

  1. Combine the flour and ghee in a mixing bowl. Combine the flour and ghee in a mixing bowl. Rub them together and mix well until they are pulverized.
  2. Add water a bit at a time, kneading it into a fine soft dough.
  3. Cover and put away for a few minutes while you make the sugar syrup.

To make the sugar syrup:

  1. Bring the water, sugar, and crushed cardamon to a boil in a saucepan.
  2. Boil the sugar syrup until it thickens and has the consistency of a string. Set aside while still heated.

Khaja rolling and shaping:

  1. Divide the dough into 6 equal portions and roll it into balls.
  2. Using a rolling pin, flatten the balls and roll them into thin sheets similar to chapatti. Roll them as thinly as possible. You can also shape it into a rectangle. Proceed with the remaining dough sections in the same manner.
  3. Spread the ghee flour paste evenly over one sheet. Smear the ghee-flour paste on top of the first sheet.
  4. Repeat until all six papers have been layered. Spread the paste over the sixth sheet.
  5. Roll it as tightly as possible from one end into a log.
  6. Cut the roll into 1-inch sections now. With a rolling pin, gently press and flatten it.

Cooking the khaja:

  1. In a pan, heat the oil. Reduce the heat to medium once the oil has heated.
  2. Fry them in batches until both sides are golden brown and crisp. Please do not fry it on high heat or the roll will not be adequately cooked from the inside.

Soak the khaja in the syrup:

  1. Once it's properly fried, remove it from the pan and coat it in the warm sugar syrup.
  2. Take the khajas out of the syrup. Your delectable, crispy, flaky sweet Khaja is ready to enjoy.
  3. Khaja can be served at room temperature or when it is still heated.

 


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