Khaja, especially the Puri version of Odisha, is a flaky, layered fried pastry offered at the Jagannath temple and dipped in sugar syrup. Serve it with masala chai.
Khaja (Odia Layered Fried Pastry in Syrup)
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Pastries doughnuts
Medium
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Khaja is a dry, flaky fried pastry built from rolled layers of ghee-rich dough. It is dipped in warm cardamom syrup so it stays crisp outside and sweet inside. Makes 16 pieces in about 1 hr 45 min.
Prep
45 min
Cook
30 min
Cooling
30 min
Total
1 hr 45 min
Yield
16 pieces
Ingredients
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pieces
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 cups (250 g)all-purpose flour, for the dough
- 1 ½ oz (40 g)ghee, melted, for the dough
- ½ cup (110 ml)cold water, approximately
- 1 pinch (1 g)fine salt
- 1 oz (30 g)ghee, softened, for the layering paste
- ¼ cup (30 g)all-purpose flour, for the layering paste
- 3 ⅓ cups (800 ml)neutral oil or ghee, for deep frying
- 1 cup (200 g)sugar
- 7 tbsp (100 ml)water
- ½ tsp (1 g)ground cardamom
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Instructions
- Mix the flour, salt and melted ghee until crumbly. Add the cold water gradually and knead into a firm, smooth dough. Cover and rest 20 minutes.
- Stir the layering paste ingredients into a smooth spread.
- Divide the dough into 4 balls. Roll each into a very thin rectangle, about 25 x 18 cm (10 x 7 inches).
- Spread one sheet with the paste, lay a second sheet on top, spread paste on it and roll up tightly like a log. Repeat with the remaining two sheets.
- Cut each log into 8 pieces, about 2.5 cm (1 inch) wide, and gently flatten each piece lengthwise with the palm of your hand, keeping the layers visible.
- Heat the oil to 300 F (150 C). Fry in batches over medium-low heat for 6 to 8 minutes, turning once, until golden and puffed. Drain and cool completely.
- Make the syrup: boil the sugar and water for about 5 minutes, until it reaches 225 F (107 C) and feels sticky, then stir in the cardamom.
- Dip the cooled khaja into the warm syrup for 20 seconds, lift out and set on a greased rack to dry.
Tips
- Roll the dough very thin for many crisp layers.
- Fry on moderate heat so the middle cooks through before the outside darkens.
- Dip only once the khaja is cool, otherwise it turns soggy.
- Hot oil at 300 F (150 C) and sugar syrup at 225 F (107 C) cause severe burns; keep a lid nearby and keep children away.
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Recipe FAQ
How long does it take to make khaja (odia layered fried pastry in syrup)?
Plan on 45 minutes of prep and 30 minutes of cooking, plus 30 minutes to chill. The recipe makes 16 pieces.
How should I store khaja (odia layered fried pastry in syrup)?
Store in an airtight container at room temperature up to 2 weeks.
Can I make khaja (odia layered fried pastry in syrup) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
222
Calories / serving
12.6g
Fat
25.8g
Carbs
1.8g
Protein
12.6g
Sugar
Whole recipe (16 servings): ~3552 cal · 202g fat · 413g carbs · 29g protein · 202g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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