Khaja Recipe: Crispy, Flaky Indian Sweet (Jagannath Temple Style)
40 minutes
1186 reads
About Khaja Recipe: Crispy, Flaky Indian Sweet (Jagannath Temple Style)
Khaja, also known as Pheni, is a beloved crisp and flaky sweet treat, a sacred offering at the Jagannath Temple in Puri, India. Its irresistible aroma and delightful texture make it a true culinary masterpiece.Imagine mountains of golden-brown Khaja, a sight synonymous with the temple's vibrant atmosphere. This recipe allows you to recreate this iconic delicacy at home, sharing a taste of sacred tradition.Prepare to be amazed by the layers of flaky goodness and the enchanting sweetness that will transport you to the heart of Jagannath Dham.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour
- 2 tsp Ghee desi ghee preferred
- 1/2 tsp Salt
- 1/2 - 3/4 cup Water add gradually until a stiff dough forms
For the Lamination Paste
- 2 tbsp All-Purpose Flour
- 1 1/2 tbsp Ghee
For the Sugar Syrup
- 3 cup Sugar
- 2 cup Water
- 1/4 tsp Edible Camphor powdered
- 2 cup Vegetable Oil for deep frying
Instructions
Prepare the Dough
- Combine flour, ghee, and salt in a bowl. Rub the ghee into the flour until the mixture resembles breadcrumbs. Gradually add cold water, kneading until a stiff, pliable dough forms. Smear a little ghee on the dough, cover, and let it rest for 30 minutes.
Make the Lamination Paste
- In a small bowl, mix together the flour and ghee to create a smooth paste.
Shape the Khaja
- Divide the dough into 4 equal portions. Roll each portion into a thin rectangle. Spread some of the flour-ghee paste over one rectangle, top with another rectangle, and repeat until all four are layered. Roll the layered dough tightly into a cylinder.
Cut and Fry
- Cut the cylinder into 1 1/2-inch thick slices. Roll each slice into a 5-inch long strip, being careful not to make it too thin. Heat the oil in a wok or deep pan. Fry the Khaja strips in batches until golden brown and crispy, flipping to ensure even cooking.
Drain and Cool
- Remove the fried Khaja and place them on paper towels to absorb excess oil. Let them cool completely.
Make the Sugar Syrup
- In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves and the syrup reaches a soft-ball stage (two-string consistency). Remove from heat.
Sweeten and Finish
- Dip the cooled Khaja into the warm syrup, ensuring they are fully coated. Immediately remove and sprinkle with powdered camphor. Allow to cool completely.
Serve and Store
- Serve the Khaja warm or at room temperature. Store leftover Khaja in an airtight container for up to 2 weeks.
Recipe Notes
Expert Tips for Perfect Khaja
- For extra flaky Khaja, chill the dough for at least an hour before rolling and layering. This helps prevent the layers from sticking.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in oily, less crispy Khaja. Fry in small batches.
- Use a good quality ghee (clarified butter) for the best flavor and texture. Desi ghee is traditionally preferred.
- The two-string consistency for the sugar syrup is crucial for a perfect balance of sweetness and texture. Use a candy thermometer for precise results.
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Recipe Nutrition
Calories: 282kcalCarbohydrates: 66gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 6mgPotassium: 24mgFiber: 1gSugar: 50gCalcium: 5mgIron: 1mg
Sweta Biswal
Articles: 91
6 Comments
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I’m excited to make this at home!
What a flavorful dish! Thanks for sharing.
I’m loving this recipe already!
Yes I went Jagannath temple I know the taste all sphopkeeper loud in a same tune, Dhaingirigiri, Dhaingirigiri.
Lovely! We make similar pheni but coat with rice flour paste in between the layers 🙂
So lovely…Prasad of Lord Jagaanath…Thnx for sharing, Sweta