How to make Khaja -

A traditional deep fried sweet snack.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Indian

Course : Mithais

For more recipes related to Khaja checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Paneer Petha Roll Ghevar Mixed Fruit Burfi Steamed Sandesh


Khaja Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Khaja Recipe

  • Refined Flour 1 kilogram

  • Ghee

  • Ghee 75 grams

  • Sugar 2 cups

  • Saffron (kesar) a few strands

  • Black peppercorns 15-20

  • Cloves 6-8

  • Oil for deep-frying


Step 1

Mix together refined flour and 75 grams ghee. Knead into soft dough and set aside. To make sugar syrup, heat together sugar with 2 cups water.

Step 2

Add saffron, black peppercorns and cloves. Cook the syrup till it reaches the consistency of less than 1 string.

Step 3

Heat sufficient oil in a kadai. Take a portion of dough and roll it into a roti. Spread some ghee on it and sprinkle some dry flour. Make a roll, cut into 1 inch pieces.

Step 4

Stretch each piece with hands or roll out each piece to form an elongated khaja.

Step 5

Deep fry the khajas on medium heat, stirring a few times, till evenly golden. Drain and transfer into the sugar syrup. Soak for 4-5 minutes. Transfer into a serving plate and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.