Khaja (खाजा)

Khaja is a deep fried sweet snack popular in various states of India. Maida dough is rolled into thin chapatis and formed into layers, these layers are then converted into a roll. Roll is sliced and rolled with the help of rolling pin, then deep fried and coated with sugar syrup. They are ideally oval in shape, but may also be round. Khaja may be known by different names also. I didn’t know making khaja is so easy until I learnt to make it from my friend Swapna Kondur. Here goes the recipe.

Makes: 10 to 12

Ingredients

1. Maida – 150 gm + 3 tbsp
2. Ghee – 35 gm + 20 gm
3. Yogurt – 3 tbsp
4. Milk – 3 to 4 tbsp or as required
5. Sugar – 200 gm
6. Water – 150 ml
7. Salt – 1/4 tsp
8. Baking soda – 1/4 tsp
9. Oil for deep frying

Procedure

• Sieve 150 gm maida along with baking powder In a deep plate.
• Add salt.
• Melt 35 gm ghee and pour it over maida.
• Add yogurt and knead the dough.
• Slowly add milk, little by little and prepare stiff dough. (It should neither be hard nor soft.) Cover it with wet muslin cloth and rest it for 10 min.
• In the meanwhile, combine sugar with water and prepare thick sugar syrup. You may need to boil it for 12 to 15 min.
• Melt remaining ghee and combine it with 1 tbsp maida. Keep aside. (This is required for spreading on the layers.)
• Now, knead the dough once and divide it into 4 equal parts. (6 parts can also be made.)
• Roll the balls into thin sheets and keep aside. (You may even make rectangular in shape)
• Now, place one sheet on the rolling board.
• Apply maida ghee mixture over it.
• Now, place 2nd sheet and apply the mixture. Repeat for one more layer.
• Now, place the 4th sheet and roll it lightly just once.
• Now, make a roll of these layers.
• Cut it into 10 to 12 equal parts.
• Place one single piece on the rolling board and roll it slightly giving it round or oval shape.
• Heat oil in a kadai. It should be medium hot.
• Drop these rolls one by one, deep fry in batches of 2 to 3 on low flame till they turn golden brown. Keep turning while frying.
• Remove with the help of a slotted spoon and dip into the sugar syrup. Let them sit for 2 min. Take them out.
• Let them cool, keep them in an air tight container and consume within 3 to 5 days.

Note

• If you are dividing the dough into 6 parts, then make 2 rolls of 3 sheets each.

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