Bihari Sweet Khajas Recipe
Sweet Khaja is a Bihari sweetmeat or mithai often stuffed with a khoya or dry fruit filling, deep fried in ghee and then dunked into a fragrant saffron-flavored sugar syrup. It simply melts in the mouth. This is the Indian version of “Baklava” made during Diwali and other festivals that are dedicated to Lord Jagannath.
In other parts of the country Khaja is known by different names and has many varieties such as Pheni in Orissa, Badusahi or Padusahi or Chandrakala in South India. The sweet Khaja in Kutch is called as Kutchi Khaja.
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| Flour | 2 Cup (16 tbs) (For the Dough -) | |
| Clarified butter | 50 Gram (For the Dough -) | |
| Salt – a pinch | ||
| Baking powder | 1/2 Teaspoon (For the Dough -) | |
| Lemon juice - A few drops | ||
| Pistachios | 3/4 Cup (16 tbs), blanched (For the filling:) | |
| Sugar | 1/4 Cup (16 tbs) (For the filling:) | |
| Cardamom powder | 1/2 Teaspoon (For the filling:) | |
| Sugar | 1 Cup (16 tbs) (For the Syrup) | |
| Water | 1 Cup (16 tbs) (For the Syrup) | |
| Lemon juice | 1 Teaspoon (For the Syrup) | |
| Rosewater/ kewda/saffron or cardamom – 1/2 teaspoon, for flavoring | ||
| Oil | 2 Cup (16 tbs) (For the Syrup) | |
Directions
GETTING READY
1. Mix flour, salt and baking powder. Rub ghee into flour till it resembles breadcrumbs. Add lemon juice into 1/4 cup iced water and knead with flour into a stiff dough. Stand for a few hours.
MAKING
2. To make the filling, combine the ingredients in a bowl. Keep aside.
3. To make the syrup, in a heavy bottomed saucepan, dissolve the sugar in water adding lemon juice. Simmer for 5 minutes till the syrup thick (single thread consistency).
4. Add the flavoring and stir well. Take pan off the heat and keep warm.
5. Divide the dough two equal portions and roll out each into a thin sheet on a flour dusted surface.
6. Cut into 32 strips.
7. Cut each strip into 3-inch x 2 ½-inch pieces
Make a flour paste with 2 tablespoons flour and water.
8. On one piece, spoon a little of the filling.
9. Apply the flour paste around the filling, taking care to leave the edges dry.
10. Place another dough piece on top and press gently around the filling in order to stick the two pieces together. Apply a little flour paste in the centre of the stuffed khaja and stick another piece, then turn it around and stick one piece on top.
11. Repeat with remaining strips and filling.
12. Deep fry in hot oil until golden in colour.
13. Drain on absorbent paper.
14. Drop the hot khajas into the warm sugar syrup.
15. Remove with slotted spoon and drain on a metal rack to allow the excess syrup to drain.
16. Cool and store in airtight container.
SERVING
17. Serve the sweet khajas warm.
1. Mix flour, salt and baking powder. Rub ghee into flour till it resembles breadcrumbs. Add lemon juice into 1/4 cup iced water and knead with flour into a stiff dough. Stand for a few hours.
MAKING
2. To make the filling, combine the ingredients in a bowl. Keep aside.
3. To make the syrup, in a heavy bottomed saucepan, dissolve the sugar in water adding lemon juice. Simmer for 5 minutes till the syrup thick (single thread consistency).
4. Add the flavoring and stir well. Take pan off the heat and keep warm.
5. Divide the dough two equal portions and roll out each into a thin sheet on a flour dusted surface.
6. Cut into 32 strips.
7. Cut each strip into 3-inch x 2 ½-inch pieces
Make a flour paste with 2 tablespoons flour and water.
8. On one piece, spoon a little of the filling.
9. Apply the flour paste around the filling, taking care to leave the edges dry.
10. Place another dough piece on top and press gently around the filling in order to stick the two pieces together. Apply a little flour paste in the centre of the stuffed khaja and stick another piece, then turn it around and stick one piece on top.
11. Repeat with remaining strips and filling.
12. Deep fry in hot oil until golden in colour.
13. Drain on absorbent paper.
14. Drop the hot khajas into the warm sugar syrup.
15. Remove with slotted spoon and drain on a metal rack to allow the excess syrup to drain.
16. Cool and store in airtight container.
SERVING
17. Serve the sweet khajas warm.
Chef
