Khaja
layered flaky pastry fried and dipped in sugar syrup, sold in stacks outside the Puri temple
Allergens in Khaja: milk, gluten.
Ingredients
Quantities for 6.
- 300g Maida
- 60g melted for the dough, plus 3 tbsp for the layering paste Ghee
- 3 tbsp Rice Flourfor the sata paste that makes the layers separate
- 350g Sugarfor the syrup
- 150ml for the dough, plus 200ml for the syrup Water
- 5 pods, seeds crushed Cardamomoptional
- 1/4 tsp Salt
- 700ml for deep frying Neutral Oilor more ghee if you are being traditional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the 60g melted ghee into the flour until a fistful holds its shape when squeezed. This moyan is what makes khaja short rather than hard.
- Rest the dough a full 30 minutes under a damp cloth. Unrested dough springs back and the layers will not roll thin.
- Beat the 3 tbsp ghee with the rice flour into a smooth white paste before you begin rolling. This sata is what separates the layers in the hot oil.
- Make the syrup while the khaja fry so it is warm at the same moment they come out.
Method
- Rub the melted ghee and salt into the maida for 3 minutes, then add the 150ml water a little at a time to make a firm, tight dough. Knead 6 minutes.Firm, not soft. A slack dough will not hold its layers.
- Cover with a damp cloth and rest 30 minutes.
- Beat the 3 tbsp ghee with the rice flour to a smooth, spreadable white paste.
- Divide the dough in two. Roll each half into a thin rectangle about 2mm thick and spread the sata paste evenly right to the edges.
- Roll each rectangle up tightly into a log, pressing as you go to expel air pockets.Air pockets blow the layers apart in the oil. Roll tight and press along the seam.
- Cut each log into 2cm slices. Lay each slice cut-side up and press it flat with your palm, then roll very lightly into an oval about 8cm long. You should see the spiral of layers on the face.
- Boil the 350g sugar with 200ml water and the cardamom for 8-10 minutes to a one-thread syrup, then keep it warm on the lowest flame.One thread: a drop between thumb and finger pulls a single strand when you part them. Thicker and it will crystallise on the khaja.
- Heat the oil in a kadhai to low-medium. A scrap of dough should take a full 30 seconds to float up.
- Fry the khaja in small batches for 7-9 minutes, turning often, until they are pale gold and the layers have visibly fanned open.Low and slow is the entire technique. Fast frying browns the outside and leaves the inner layers doughy.
- Drain briefly, then dip each hot khaja in the warm syrup for 30 seconds, turning once, and lift onto a rack.
- Leave to set for 30 minutes until the syrup coating turns matte and crisp.
Storage
Keeps 10 days in an airtight tin at room temperature. Never refrigerate. The syrup weeps and the layers go soft.
Nutrition Low estimate
One serving of Khaja (161 g) is about 665 calories, or 414 calories per 100 g.
Low protein: 6 g a serving, 3% of the calories
| Per serving161 g | Per 100 g | |
|---|---|---|
| Calories | 665 kcal | 414 kcal |
| Protein | 5.6 g | 4 g |
| Carbohydrate | 102.5 g | 64 g |
| of which sugars | 58.4 g | 36 g |
| Fibre | 1.5 g | 1 g |
| Fat | 26.6 g | 17 g |
| of which saturated | 8.0 g | 5 g |
| of which unsaturated | 17.3 g | 11 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.