Khaja Recipe at Home | Rath Yatra Recipe | How to Make Perfect Khaja | Surti Khaja | Crispy Khaja

Take/Sieve the flour in a deep bowl.

Add 1 tsp of Ghee and mix well until the flour creates a lump when pressed in your fist.

Gradually add ½ cup water to make a tight yet smooth dough, slightly tighter than Roti dough.

Leave the dough to rest for 5-7 minutes.

Divide the dough into equal parts or balls, dust with flour, and roll each ball into thin sheets.

Grease one sheet with Ghee and place another sheet on top, sealing the edges with water.

Repeat the greasing and layering process until all sheets are stacked.

Roll the layered sheets tightly from one side, cut off uneven edges, and divide into 1-inch pieces.

Roll each piece vertically to flatten and shape into Khaja.

Heat enough oil in a pan for deep frying on medium heat.

Add Khajas one by one to the oil, ensuring it is not too hot, and fry until golden brown.

In another pan, dissolve 1 cup of Sugar in ½ cup of water and boil until a single string consistency is formed.

Once Khajas are fried, transfer them into the warm sugar syrup for 1-2 minutes before serving.

Equipment Needed