Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja
Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried.
Servings 20 pieces
Ingredients
For the dough
- 1 cup all purpose flour, maida
- 2 tablespoon ghee
- 2 tablespoon milk
- salt a pinch
- water
- oil for frying
For the filling
- 2 tablespoon rice flour
- 2 tablespoon ghee
- 2 tablespoon cashew and almond grated
For the sugar syrup
- 1 cup sugar
- 1/2 cup water
- a few strands saffron
- 1/4 teaspoon cardamom powder
Instructions
- Sieve the flour, there should be no lumps.
- Add milk, ghee and salt to it. Mix it well.
- Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside.
- Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency.
- Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling.
- To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it into discs.
- Take each disc, you can either flatten it with your palm or roll it lightly.
- Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.
- Put the fried discs in sugar syrup for two minutes, remove and keep them aside.
- Khaja is ready to serve.
Notes
Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside.