A new post for the festive season...most yummy and crunchy sweet and my family's favorite...Khaja!
What's Khaja??? Well, here is an excerpt from Wiki: " Khajas is a baklava-like dessert, and is prepared and sold in Odisha, Bihar, Jharkhand and Andhra Pradesh. [2][3] Khajas of the Silao and Rajgir are known for their puffiness. Where as khaja of Puri is too famous. At first, the butter is of wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as "Paga". The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. Khaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.".
Well,we prepare this in Goa too.We buy or make at home for Ganesh and Diwali festivals.
Since Ganesh Churthi is round the corner, I am making all Ganesh Chaturthi sweets and so this time I made this yummy and crunchy Khaja which was almost over immediately after I clicked :D
This recipe will never disappoint you as it's a tried ans tested recipe for a long time.
Try this recipe and take blessings from Ganesh! Happy Ganesh Chaturthi to All!! Have a blessed festival!
First,in a mixing bowl,add all the ingredients mentioned to make dough.
Slowly add the water and make a soft dough.
Knead the dough for 5 Minutes.
Cover the dough with cling wrap or damp cloth.
Let this dough rest for 1 hour.
Again knead it for 5 minutes.
In a bowl,mix the maida and ghee and make a smooth paste.
On the kitchen counter,sprinkle little flour.
Pinch a dough ball and roll it thin on the counter.
Make 3 thin roti like this.
Apply this maida and ghee mixture on first roti.
Keep the second on top of this.
Apply the maida mixture again.
Keep the third roti on top.
Roll this into a log.
I made 6 roti out of this dough and 2 logs.
Now with a knife cut the log diagonally.
Now take each piece and press it lightly on your palm.
When its hot,deep fry all the khaja on low flame till golden brown and crisp.
Drain on a kitchen paper.
Meanwhile make the sugar syrup.
In a sauce pan,add the water and sugar and let it boil.
After first boil,reduce the flame to low .
Keep it on low flame entire process when you make the khaja and fry them.
The sugar syrup should be thick and warm.
After frying immediately drop the khaja in sugar syrup and let it soak in warm syrup for 5 minutes.
Drain these and arrange on plate.
Once cooled,enjoy these crispy khaja!
Prep time: Cook time: Total time: Yield: 20
- Make the dough soft.Softer than chapati dough.
- No need to knead the dough for long.
- Do not make the maida paste liquidy. If you happen to add more ghee in it then adjust by slightly adding maida.
- Always fry these on low flame. Do not fry on high or medium flame to get faster they will not be right.
Some more pics for your eyes :)
Here is the pic of other sweets I made..