Horaji's Cream Khaja
These exquisite, multi-layered pastries, known as Khaja, are a testament to traditional Parsi-Gujarati confectionery. Crisp, flaky dough laminated with a rich rice-flour paste encases a luscious center of thick, sweetened cream, all deep-fried to a pale golden hue. Finally dipped in aromatic rose-scented sugar syrup and garnished with pistachios, they offer a perfect balance of crunch and creamy sweetness.
Ingredients
- 3 cups All-purpose flour (Maida) (Originally 'fine wheat flour'. Scaled for home use.)
- 3 tablespoons Ghee (For the dough.)
- 1/2 cup Rice flour (Originally 'Rangoon Hale rice flour'.)
- 1/2 cup Ghee (For the 'sata' (paste) to create layers.)
- 1 cup Thick clotted cream (Malai) (Must be thick/hard cream.)
- 2 cups Granulated sugar (For the syrup.)
- 1 cup Water (For the syrup.)
- 1 tablespoon Rose water (Or rose essence to taste.)
- 3 cups Ghee (For deep frying (approximate quantity).)
- 1 teaspoon Cardamom powder (For garnish.)
- 2 tablespoons Pistachios (Sliced, for garnish.)
- 1 handful Fresh rose petals (Optional, for garnish.)
Instructions
- 1In a large bowl, mix the all-purpose flour with 3 tablespoons of ghee. Rub the ghee into the flour with your hands until incorporated. Add cold water gradually and knead thoroughly to form a stiff dough. Continue kneading and stretching the dough until it becomes very elastic and does not break when pulled. Divide the dough into two equal parts.
- 2In a separate bowl, mix the rice flour with 1/2 cup of ghee. Beat this mixture vigorously with your hand or a spoon until it becomes light, fluffy, and resembles soft butter.
- 3Take one part of the wheat dough and roll it out into a large, thin rectangular sheet on a dusted surface. Spread a layer of the prepared rice paste (sata) evenly over the surface. Carefully roll the sheet up tightly from one end to form a log. Repeat this process with the second part of the dough, or for more layers, roll the second part out, spread paste, place the first log inside it, and roll them up together. Continue rolling and applying paste until all dough is used in a single or double log.
- 4Gently stretch the rolled log slightly to lengthen it, then cut it into 24 equal pieces. Take each piece and roll it out into a small round puri (disc). Roll 12 of them slightly larger and 12 slightly smaller. Place a spoonful of thick cream (malai) in the center of a larger puri. Cover it with a smaller puri, keeping the center domed. Press the edges together firmly to seal, ensuring the cream stays inside.
- 5To secure the seal and add decoration, pinch and twist the edges of the sealed pastries (about 1/3 inch width) to create a rope-like design. If hand-crimping is difficult, press the edges down with the handle of a spoon to create a decorative pattern.
- 6Heat plenty of ghee in a deep pan or kadhai over low heat. Carefully slide the pastries into the ghee. Fry them gently; they should cook through and become crisp but remain pale or white in color (do not let them brown deeply). Use a slotted spoon to turn them carefully. Once crisp, remove them and place on a sieve or wire rack over a bowl to drain excess ghee. Allow them to cool completely.
- 7Combine sugar and water in a saucepan and boil to create a syrup with a slightly thick, sticky consistency (one-string consistency). Let it cool slightly, then stir in the rose water. Dip the cooled, fried khaja into the syrup, ensuring they are coated but not soggy. Remove with a perforated spoon and place back on the rack to let excess syrup drip off. Garnish immediately with cardamom powder, pistachio slices, and fresh rose petals.