Crispy & juicy Khaja recipe

Crispy & juicy Khaja recipe

Crispy & juicy khaja recipe, a special treat for this Diwali. Just 3 main ingredients. Full video, stepwise pictures recipe.

I always love the sweet diamond cuts and wanted to try the more sophisticated version of the same ingredient combo. Khaja is not a sweet we make at home or I have ever tasted before. I have tasted a similar one called chiroti. We always make sweet diamond cuts and coat it with sugar powder. Just love it as it has the perfect sweetness. This khaja is bit on more sweeter side richer with the butter in it.

Perfect to make this as a part of your Diwali gift box or for your own sweet platter menu. Recipe reference is from one of my oldest Youtube Subscription Amruthabalu

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Crispy & juicy khaja recipe

Crispy & juicy khaja recipe, a special treat for this Diwali. Just 3 main ingredients. Full video, stepwise pictures recipe.
Course Sweets
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 45 khaja

Cup measurements

Ingredients

  • 2 cups maida/ all purpose flour
  • 2 tbsp melted butter
  • 1 pinch salt
  • 120 to 130 ml water

For syrup

  • 1 & 1/2 cups sugar
  • 3/4 cup water

Instructions

  • Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.
  • You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung).
  • Mean while you can prepare sugar syrup by heating sugar with 1 cup water.
  • Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup between your fingers, a string forms.
  • After one hour knead again to smooth. Place over a dusted surface.
  • Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides.
  • Start folding from one end. Dust over the folding.
  • Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.
  • Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces.
  • Gently roll over each piece keeping the layers in side. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches.
  • Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form.
  • Once floats, fry in medium flame on both sides until it turns cripsy and golden.
  • Drain in paper towel. Add to the warm sugar syrup.
  • Repeat to finish.
  • Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.

Video

Notes

  • If the dough is sticky, the layers will not form, So it is important to make a stiff dough.
  • Adding 1 more tbsp of butter will give more crisp and layers defined.
  • Always cook in medium flame. This ensures the layers inside also gets cooked.
  • While adding the khaja, the oil should be low in heat. This ensures the layers puff up slowly.
  • While making sugar syrup, do it in medium heat, especially in the end. This ensures the syrup doesn’t crystalize. Less water, high heat will end up in crystallization.
  • I did not add cardamom powder, as my family prefers that way.

Khaja method:

  1. Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.
  2. You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung).
  3. Mean while you can prepare sugar syrup by heating sugar with 3/4 cup water.
  4. Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup between your fingers, a string forms.
  5. After one hour knead again to smooth. Place over a dusted surface. Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides.
  6. Start folding from one end. Dust over the folding. Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.
  7. Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces.
  8. Gently roll over each piece keeping the layers in side.
  9. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches.
  10. Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form. Once floats, fry in medium flame on both sides until it turns cripsy and golden.
  11. Drain in paper towel. Add to the warm sugar syrup. Repeat to finish.
  12. Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.

Set aside until the syrup becomes non sticky in surface and store in a airtight box. It will be having juicy inside with syrup absorbed.

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