Khastha Khaja (Paras Khaja)

Recipe by
Total Time:
5 hours
Serves:15
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Rate This Recipe
3.5

Ingredients

  • 1.5 cups - semolina
  • 2 tsp - cornflour
  • 1/2 tsp - Cardamom powder
  • 2 tsp - melted Ghee
  • 2.5 tbsp - Butter
  • A pinch of salt
  • 1 cup - Sugar
  • Plain flour for dusting if required
  • Ghee for Deep Frying

How to Make Khastha Khaja (Paras Khaja)

  • Sieve semolina and salt together.
  • Add cardamom powder and mix.
  • Add butter and rub into mix with semolina.
  • Add enough water to make a smooth dough.
  • Cover with a moist cloth, keep aside for 4 hours.
  • Make a paste of ghee and cornflour.
  • Roll out thin chappatis of about 10-inch diameter with dough.
  • Dust with some plain flour if necessary, for rolling.
  • Spread cornflour paste, make a tight cylindrical roll.
  • Cut into 1-inch thick slices of each roll.
  • Seal one side, press the other lightly with palm.
  • Roll out each piece lightly to 2.5-inch diameter.
  • Cover sugar with water in a pan.
  • Bring to a boil, add milk, allow scum to float on top.
  • Remove scum with a strainer.
  • Boil syrup to 3-thread consistency, keep warm and set aside.
  • Heat 3 tbsp ghee in frying pan, drop a piece into it.
  • Spoon hot ghee over khaja from sides.
  • Continue till khaja puffs up, do not brown.
  • Remove from fire, keep aside for a minute or so.
  • Dip into hot syrup, drain, and keep aside to cool completely.
  • Repeat with remaining khajas.
  • Cool and store in airtight container.