Khaja
These traditional Khaja are delicate, multi-layered pastries known for their incredible flakiness and crisp texture, achieved through a unique twisting and rolling technique. Made from a simple dough enriched with ghee, they are deep-fried with precision to ensure they remain pristine white and crunchy without browning. Perfect as a savory tea-time snack or dipped in sugar syrup for a sweet treat, they offer a satisfying shatter in every bite.
Ingredients
- 2 cups All-purpose flour (Maida) (Quantity estimated for a standard batch.)
- 4 tablespoons Ghee (Clarified butter) (For the dough (Maan). Quantity estimated.)
- 1/2 cup Water (Quantity estimated; add gradually to form a stiff dough.)
- 2 cups Ghee (For deep frying. Quantity estimated.)
- 2 tablespoons Ghee (For greasing layers. Quantity estimated.)
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Instructions
- 1Prepare the 'Maan' (dough) by mixing the flour and 4 tablespoons of ghee until crumbly, then adding water gradually to form a stiff dough. Knead well.
- 2Divide the dough into balls according to your preference. Take a portion, stretch it lengthwise slightly, and give it many twists. Press both cut ends inside to seal them and flatten the dough into a round shape.
- 3Apply a little ghee to the flattened rounds so the layers do not stick together completely. Roll them out to the thickness of a thick wheat roti (bread). Using your fingers, make 4 to 5 distinct holes or indentations in the rolled dough to prevent excessive puffing.
- 4Heat pure white ghee in a deep frying pan (penu) over medium heat. Submerge the Khaja in the ghee and fry until they are crisp and white ('safed kakkara'). Do not allow them to turn red or brown at all; maintain a controlled temperature to ensure they cook through while remaining white.
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