Khaja/Kaja Recipe: Crispy Puri Street Food Sweet
1 hour
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About Khaja/Kaja Recipe: Crispy Puri Street Food Sweet
Khaja, or Kaja, is a beloved crispy sweet treat from Puri, India, particularly associated with the Jagannath Temple's "Chappan Bhoga" (56 food offerings). This traditional recipe results in a delightful, melt-in-your-mouth texture, perfect for sharing or enjoying as a special treat.Imagine the vibrant streets of Puri, the aroma of warm spices filling the air... this recipe brings a taste of that authentic experience to your kitchen. Follow these simple steps to create this iconic Indian sweet, a delicious testament to culinary heritage.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Dough
- 4 cup All-Purpose Flour
- 1/2 cup Ghee melted
- 1/2 - 3/4 cup Water cold water, add gradually until dough is smooth and firm
For the Paste
- 2 tbsp Ghee
- 2 tbsp All-Purpose Flour
For Frying
- Vegetable Oil as needed
For the Sugar Syrup
- 2 cup Sugar
- 1 cup Water
- 1 tbsp Cardamom Powder
- 1 tbsp Pepper Powder optional, black
- 1 tsp Cinnamon Powder optional
Instructions
Prepare the Dough
- Combine flour and melted ghee in a bowl. Gradually add cold water, mixing until a smooth, firm dough forms. Cover and let rest for 15-20 minutes.
Make the Paste
- In a separate bowl, mix together ghee and flour to create a smooth paste.
Shape and Roll the Khaja
- Divide the dough into 8 equal portions. Roll each portion into a thin, rectangular sheet. Repeat with another dough ball. Spread the ghee-flour paste on one sheet, top with the second sheet, and spread more paste over the top. Roll this double layer tightly into a log.
Cut, Roll, and Fry
- Cut the log into 1-inch pieces. Roll each piece vertically into a slightly elongated shape. Heat oil in a pan over medium heat. Fry the khaja pieces until light golden brown on both sides. Remove and drain on a paper towel.
Prepare the Sugar Syrup
- In a saucepan, combine sugar and water. Boil until a sticky syrup forms. Stir in cardamom powder, and optionally, black pepper and cinnamon powder.
Soak and Serve
- Once the syrup is hot, gently dip the fried khaja pieces, ensuring they are coated on both sides. Remove and place them on a greased plate to cool. Serve once completely cooled.
Storage
- Store cooled Khaja in an airtight container at room temperature for up to 2 weeks.
Recipe Notes
Expert Tips for Perfect Khaja
- For extra crispy Khaja, ensure the dough isn't too soft. Add water gradually, ensuring the dough holds its shape.
- Don't overcrowd the pan while frying; work in batches to maintain consistent oil temperature for even browning.
- Adjust the sugar syrup's consistency to your preference. Thicker syrup yields a sweeter, stickier Khaja.
- For a richer flavor, use high-quality clarified butter (ghee).
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Recipe Nutrition
Calories: 209kcalCarbohydrates: 39gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 2mgPotassium: 35mgFiber: 1gSugar: 20gVitamin A: 2IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
Sai Priya
Articles: 34
3 Comments
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Wow, this looks fantastic!
I’m thrilled to try this recipe!
Looks so mouthwatering! Thanks for sharing.