Crispy Khaja Recipe | Sweet dish - WebbCorner (2024)

Table of Contents

Tips for Khaja recipe

• To achieve the perfect sweetness and moistness in Khaja. It is important to soak them in sugar syrup while they are still hot.

• You can garnish Khaja with crushed fennel seeds, cardamom powder, or even some chopped nuts like almonds or pistachios. This not only enhances the flavor but also adds a visually appealing presentation.

• Khaja requires precision and patience. Take your time while rolling out the dough and frying the layers to achieve the desired crispy and flaky texture. Rushing through the process may result in less desirable results.

• Store them in an airtight container to maintain their freshness and crispiness.

Crispy Khaja Recipe

Course: sweetCuisine: Bengali, IndianDifficulty: Medium

Ingredients :

• 1 cup All-purpose flour

• Salt to taste

• 2 tbsp Oil

• 1 cup Water

• 1 cup Sugar

• 1 tsp Lemon juice

• 1 cup Corn flour

• Oil for frying

Directions

• First of all, we will mix 1 cup of all-purpose flour, salt as per taste, and 2 tbsp oil in a bowl.
• Slowly add water, a little at a time, and knead the dough until it comes together to form a smooth and pliable dough. Let the dough rest for 15 to 20 minutes.
• Meanwhile, in a wok, combine 1 cup sugar and 1 cup water and bring it to a boil. Once the sugar has dissolved completely, add the 1 tsp lemon juice and mix it well.
• The sugar syrup is ready. Will keep it aside.
• After the resting time, we will cut the dough which we have made into equal portions. With this, we will make chapati with the help of corn flour.
• Now we will take a chapati and apply oil on it and after dusting it with corn flour, we will put another chapati on it. It will repeat the same process.
• In the end, we will make a tight rollout of it. Use water to seal the rolled edge. With the help of a knife, we will cut the roll into small pieces. Make these pieces a little flat with a rolling pin.
• Heat oil in a deep frying pan over medium heat. Gently slide in the folded dough triangles and fry them until they turn golden brown and crispy from all sides.
• Once the Khaja turns golden brown, carefully remove them from the oil and drain them on a paper towel to remove any excess oil.
• While the Khaja is still hot, dip them into the prepared sugar syrup, coating them evenly. Allow them to soak in the sugar syrup for a few minutes, then transfer them to a serving plate.
• So our crispy Khaja ​​is ready.

Notes

• To achieve the perfect sweetness and moistness in Khaja. It is important to soak them in sugar syrup while they are still hot.
• You can garnish Khaja with crushed fennel seeds, cardamom powder, or even some chopped nuts like almonds or pistachios. This not only enhances the flavor but also adds a visually appealing presentation.
• Khaja requires precision and patience. Take your time while rolling out the dough and frying the layers to achieve the desired crispy and flaky texture. Rushing through the process may result in less desirable results.
• Store them in an airtight container to maintain their freshness and crispiness.