Semolina Khaja
These traditional Semolina Khajas are flaky, multi-layered pastries that exemplify the artistry of historical Gujarati confectionery. Made from a stiff semolina dough that is laboriously beaten to achieve elasticity, the pastry is layered with ghee to create distinct, crispy flakes similar to a croissant. Deep-fried to a golden crisp in pure ghee, these savory-salty treats offer a rich, buttery texture that shatters delightfully with every bite.
Ingredients
- 1 pound Fine Semolina (Rava) (Originally '1 Ratal'. Use fine variety.)
- 1 tablespoon Salt (Originally '1.5 Tola'. Adjusted to modern taste (approx 15g).)
- 4 cups Ghee (Originally '2 Sher'. Divided use: small amount for dough/layering, remainder for deep frying.)
- 3/4 cup Water (Quantity estimated. Use enough to bind a stiff dough.)
- 1 tablespoon Sesame oil or neutral oil (For greasing hands.)
- 1/4 cup Flour (for dusting) (Quantity estimated. For dusting the board (referred to as 'sata' in text).)
More recipes using Semolina
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These crispy, golden spirals of fermented semolina batter offer a delightful textural twist on the classic Indian sweet. Soaked in aromatic saffron sugar syrup, the jalebis possess a unique crunch and a slightly tangy undertone developed through a traditional long fermentation process. This historical recipe creates a rich, buttery dessert that melts in the mouth, perfect for festive occasions or an indulgent treat.
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This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.
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Instructions
- 1In a large bowl, mix the semolina and salt. Gradually add water and knead to form a stiff, tight dough.
- 2Place the dough on a heavy stone slab or sturdy surface. Place a heavy stone on top or beat it vigorously with a pestle or wooden mallet. Continue beating for 15 to 20 minutes, turning the dough over frequently to prevent sticking, until the dough becomes very elastic ('chivat') and pliable.
- 3Divide the dough into 9 equal balls. Dust a board with flour ('sata') and roll each ball into a thin roti (sheet). Take one sheet, smear it with ghee, and place another sheet on top. Repeat this process, applying ghee between each layer, until all 9 sheets are stacked evenly on top of one another.
- 4Roll the entire stack of sheets tightly into a cylinder (like an omelet roll). Cut the cylinder into 4 equal pieces. Take one piece, stretch it lengthwise, twist it several times, and then press the two cut ends into the center of the piece to seal them. Repeat for all pieces. Place each on a clean banana leaf (or parchment paper), grease your fingers with a little oil, and gently press down to flatten into a disc about half an inch thick.
- 5Heat the remaining ghee in a deep frying pan or kadhai until hot. Carefully slide in a khaja and fry on low heat ('slow fire'). Using a perforated spoon, continuously splash hot ghee over the top of the pastry to help the layers puff up. When one side is crisp and golden, flip and fry the other side. Remove when fully golden and crisp, and drain on a sieve. Repeat for all pastries.
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