Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Khaja

Traditional 43. Khaja recipe

🧺 Ingredients

• 480g all-purpose flour (maida)
• 120g fine semolina (suji)
• ⅛ tsp salt
• 120ml melted ghee
• 120ml water (approximately)
• 120ml heavy cream
• 120g sugar
• 120ml honey
• 120ml water (for syrup)
• 15ml rose water
• 5ml lemon juice
• oil for frying

👩‍🍳 How to make Khaja

1. Make dough (8 mins): Combine flour, semolina, salt. Rub in ghee until resembles coarse crumbs (visual cue: mixture looks like breadcrumbs, sandy texture).
2. Add liquids (3 mins): Gradually add water and heavy cream, mixing until smooth, stiff dough forms (visual cue: dough is smooth, holds shape, not sticky).
3. Rest dough (10 mins): Cover and rest for 10 minutes (visual cue: dough becomes slightly relaxed, easier to roll).
4. Roll thin (5 mins): Roll dough very thin (approximately 1/8 inch), cut into small rectangles (visual cue: translucent thin sheets, cut into approximately 2x1 inch pieces).
5. Make syrup (5 mins, medium heat): Combine sugar, honey, and water. Boil for 5-7 minutes until one-string consistency (visual cue: clear, syrup forms thread). Add rose water and lemon juice. Keep warm.
6. Fry khajas (10 mins, medium-high heat): Heat oil, fry rectangles in batches until light golden on both sides (visual cue: light golden, crispy, puffed slightly).
7. Soak (2 mins, warm syrup): Immediately soak fried khajas in warm syrup for 1-2 minutes (visual cue: khajas absorb syrup, become soft yet crispy).

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