Khaja is a sweet snack from states of Bihar, Odisha and Andhra Pradesh in India. In Hindi language, ‘Khaja’ means just eat it and this sweet treat is like that. Just gobble!! Each state has their variation with the recipe. I have made the basic version with some tweaks to the basic recipe from Bihar state.
Khaja is an integral part of festive or special occasion meal preparations. They are normally made during festivals like Diwali, Holi or occasions like weddings, family celebrations etc.
Khaja can be made with or without stuffing. Stuffing can be made with mawa (dried whole milk), nuts and dry fruits.
This sweet dish can be prepared from fewer ingredients. The best part is these can be stores in airtight containers up to 2 weeks, but I am sure they will not last that long J.
Preparation and cooking time: 1 hour
Makes: 10-12 units
Ingredients:
- 2 cups Plain flour + for dusting
- 1 tbsp. Ghee/ butter
- Chilled water for kneading the dough
- Salt -1/8 th tsp
- Oil for deep frying
Filling
- Rice flour 2 tbsp
- 2 tbsp. melted ghee/butter
- 1 tbsp. finely chopped almonds
- 1 tbsp. desiccated/ grated coconut
Sugar Syrup
- 1.5 cups sugar
- 3/4 cup water
- 2 green cardamom – bruised
- 1 tsp rose water
- 1/2 tsp black pepper corn ground
Method
For the dough
- In a bowl, add the flour, salt, ghee and mix well. Add water gradually 1-2 tablespoons to start with. Make smooth yet firm dough. Cover and let the dough rest for 20 minutes.
- Meanwhile, make the rice flour, melted ghee and nuts pastes.
For the pastry
- Divide the dough into 6 equal parts. Take a ball and roll into a thin sheet.
- Spread some rice paste onto the rolled sheet and place another rolled sheet. Roll the remaining balls into sheets and repeat. It will be a stack of the sheets.
- Now, make a log of the sheets and cut into 1.5 inch chunks.
- Roll each piece in vertical form.
- Heat oil in a deep frying pan; fry them in small batches on a medium flame until they are golden brown.
Sugar Syrup
While rolling the chunks, heat water, and sugar till it becomes sticky. Add cardamom, rose water and pepper to the syrup. Switch of the flame. Make sure the syrup keeps warm.
Grease a plate with some ghee or butter.
Dip the fried khaja into the sugar syrup and place the khaja on the greased plate.
Sprinkle desiccated coconut and rose petals on the sugar coated khaja.
Serve them warm or at room temperature.
My style: I like to warm it up for 10 seconds in microwave and eat with some chocolate sauce or rabri.
Happy Cooking
Nidz Kitchen
