Khaja By Chef Harpal Singh Sokhi
Khaja is a traditional multi-layered, crispy dessert from Bihar. Chef Harpal Singh Sokhi brings the recipe of this wafery and delicious sweetmeat.Read More
For the dough
4-5 cups all-purpose flour
1-2 tbsp ghee
1 cup water
For sugar syrup
3-4 cups water
4 tbsp sugar
5-6 green cardamoms
oil for frying
2 tbsp ghee
1/2 tsp saffron
1 tsp cardamom powder
- In a parat, knead a soft dough with all-purpose flour, ghee and water.
- Cover the dough with a wet muslin cloth.
- Add water and sugar in a pan and make sugar syrup of one string consistency. Add cloves and green cardamoms to the syrup.
- Heat oil in a kadhai for frying.
- Roll out the dough in round shape, apply ghee on it and sprinkle some all-purpose flour.
- Now fold the roti like a cylinder and cut small pieces of it.
- Sprinkle some all-purpose flour on one piece and roll it. Similarly, roll other pieces.
- Deep-fry the khaja on medium flame till golden brown.
- When the sugar syrup reaches one string consistency, add saffron and cardamom powder to it.
- Soak the deep-fried Khajas in the sugar syrup.
- Remove the khajas on a serving plate, garnish with pistachios and sprinkle powdered sugar and serve.
Khaja is a traditional multi-layered, crispy dessert from the Silao and Rajgir regions of Bihar. In fact, the Silao Khaja was recently granted GI tag.
This sweet is believed to have originated from the Gangetic plains of Bihar dating back to 2,000 B.C. It is quite similar to the middle-eastern Baklava.
Khaja is made from all-purpose flour, deep-fried and then soaked in flavourful sugar syrup. Khaja absorbs the sweetness of sugar syrup but still retains its crispiness.
The multi-layered Khaja is crispy, sweet and just melts in your mouth.