Khaja (the quintessential dessert from Jharkhand)

In our endeavour to explore Indian cuisine the Shhhhh Cooking Secretly Challenge group travels States to educate ourselves as well as the public about the vast expanse of culinary tastes in the country.So the month of July explored the State of Jharkhand in its culinary best.

I was paired with Avin Kohli who blogs at :

http://theyellowdaal.com

Avin gave me Saffron and ghee while I gave her Brinjal and Tomatoes!

I proceeded to prepare one of the best tasting desserts of Jharkhand – Khaja!Its a crispy pastry immersed in flavoured sugar syrup and filled with a tempting nutty filling!

Khaja..

Check out the recipe and get immersed in the delicious taste.

NOTE : I have used Orange Flower Water as I love it in desserts,however you can use Rose extract or Kewra Jal.Or you can use just a tsp of Cardamom powder.

Orange Flower Water….

This recipe was contributed for the Shhhhh Secretly Cooking Challenge!

Preparation Time : 1 hour

Makes : 8 Khaja

INGREDIENTS

For the Khaja :

1 cup all purpose flour/plain flour

2 tbsp ghee

2 tbsp milk

A pinch of salt

Water as needed

Oil/ghee for frying

The filling :

2 tbsp flour

2 tbsp ghee

2 tbsp mixed pistachio and almonds – sliced

Sugar syrup :

1 cup sugar

1/2 cup water

1 tsp cardamom powder

1 tbsp rose essence/orange blossom water (see notes)

METHOD

The filling :

Mix ghee and flour and whisk well.Add in the nuts and mix well.Keep aside till needed.

The syrup :

Heat sugar and water on high till they reach boiling point.Lower the heat and simmer for 5 minutes.Add cardamom powder and essence if adding.Keep warm

The khaja :

Sieve flour and salt into a bowl.Add the ghee and milk and mix with fingertips till the flour resembles breadcrumbs.Add the water 2 tbsp at a time and knead to a semi hard dough.Keep aside for 10 minutes to set.

Divide the dough into 3 equal portions.Roll out into approximately 3 equal rounds.

Place one round on the countertop and spread half of the prepared filling on it.Keep the third round on top and start rolling from one end very tightly till you roll out a neat cylinder.Seal the edges with a little water to keep the roll from opening.

Cut the cylinder into slant cut slices and places them on a plate.

Heat oil or ghee in a pan and when sufficiently hot lower the heat to medium.Fry 3 – 4 Khaja at a time till golden brown.Drain and immerse in the warm syrup for 2 minutes per khaja.Remove and keep on a plate to dry the syrup on the Khaja.

After the syrup dries on the Khaja store in airtight containers. Have as and when you need a sugar rush!