Khaja/Layered sweetened puff

Ganesh Chaturthi was around and we had prepared a lot many sweets to celebrate the festival. I had made packets to distribute the sweets between neighbors and close friends. I have a neighbor who is a college student. She hails from southern India but has been in the states for quite many years. I had given one packet to her too.

As soon as she tasted them, she was very delighted and asked me if I knew how to prepare Indian sweet – Khaja. She said she loves it and the sweet Chirote reminded her of it. Actually, Khaja are similar to chirote but are rolled slight differently and soaked in sugar syrup. I decided to try out the Khaja and surprise my neighbor with them.

She was very much excited and said she felt she was in heaven when she tasted them. So lets move ahead with recipe.




  • 1 1/2 cup all-purpose flour
  • salt as per taste
  • 3 tbsp ghee (melted)
  •  for flour paste – 2 tbsp all-purpose flour and 3 tbsp ghee(melted)
  • rice flour for dusting
  • oil for deep-frying
  • for sugar syrup – 2 cups sugar and 1 1/2 cup water


  1. Mix all-purpose flour, salt, ghee and knead into a soft dough.
  2. Cover the dough with a damp cloth and let it rest for at least half and hour.
  3. In the meanwhile, prepare the flour paste by mixing flour and ghee and keep it ready. It needs to be fluffy.
  4. Divide the dough into 6-9 balls.
  5. Roll 3 dough balls into 3 thin discs of 6-8 inch. Keep each on a separate plate so that they do not stick to each other.
  6. Take the first disc and apply the flour paste on it all over generously.
  7. Then place the second disc on top of it so that the first disc it entirely covered.
  8. Again apply the flour paste on the second disc and cover it with the 3 disc.
  9. Repeat flour paste application for the third disc as well.
  10. You will get a thick disc now. Roll it into a pipe from one edge towards other.
  11. Cut around 8-10 slices around 1/2 inch thick.
  12. Then run the rolling-pin on each piece along the length and not the side which is cut like we did in chirote. In case of Khaja, the layers will be pressed.
  13. Heat oil in a pan. Once hot, deep fry these in oil till slight light brown on low flame.
  14. Drain on an absorbent paper towel.
  15. Repeat the process for rest of the dough balls.
  16. For the sugar syrup, boil sugar and water till the sugar is dissolved and the syrup boils for achieving one string consistency.
  17. Once the deep-fried puffs cool, dip them in the sugar syrup.
  18. Drain the excess syrup and remove the khaja on a plate using a pair of tongs.
  19. Enjoy the melt in mouth Khaja.




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