Khaja is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. Khaja is believed to have originated from the eastern parts of the former state of Oudh and the former United Provinces of Agra and Oudh. This area presently corresponds to eastern districts of Uttar Pradesh and Western districts of Bihar.
Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja. It is one of the famous sweets of Odisha and is related to emotions of all Odia people.
Malai Khaja
It is one of the famous sweets of Odisha and is related to emotions of all Odia people.
Ingredients
- 1/2 pint whipping cream
- 3 tablespoons sugar
- 1 teaspoon corn flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 125 grams milk powder
- 400 grams puff pastry Slivered almonds and pistachios for decoration
- tablespoons coarsely ground almonds and pistachios
- 1 tablespoon cold milk
- 2 cups sugar (For Syrup(chasni))
- 1,1/2 cups water (For Syrup (chasni))
Instructions
- Put all the ingredients exceptthe cornflour, milk powder, milk and pastry in a saucepan and cook on medium heat for a few minutes, stirring continuously
- Add the cornflour, mixed with milk, and then lastly add the milk powder. Stir well and cook for 2 minutes
- Remove from heat and let the mixture cool slightly
- Pour the mixture into a plastic container and freeze to harden
- Roll out the pastry toll " x 14" after trimming
- Cut into 23/4 inch square pieces (20); put a small ball (1 tsp) of the frozen mixture in the centre of each of the 10 pieces and use the other 10 to cover; wet the edges with water and press well to ensure a good seal
- Make a cross with a knife in the centre and bake at 200°C (Gas Mark 6 or 400°F) until golden brown (10-12 minutes)
- While the khaajas are baking prepare the syrup by boiling the ingredients for 10 minutes over low heat and dip each khaaja gently in it and place on greaseproof paper
- Decorate the centre with almonds and pistachios; pour a teaspoon of syrup (chasni) over the nuts
