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Khastha Khaja (Paras Khaja) Recipe

Khastha Khaja (Paras Khaja) is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 15
Rated 3 based on 100 votes


  • 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):

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


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