How to make Khaja -
Deep-fried gram flour fritters dipped in jaggery syrup – a snack which is well liked all over India
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Salt (नमक)
Cuisine : Indian
Course : Mithais
For more recipes related to Khaja checkout Mysore Paak, Motichoor Laddoo, Besan ki Burfi, Mohanthal . You can also find more Mithais recipes like Ukdiche Modak Peanut and Dry Fruit Laddoo Kaju Khoya Besan Laddoo Quick Kaju Barfi
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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Khaja Recipe
Gram flour (besan) 1 cup
Salt to taste
Hot oil 3 tablespoons
Oil to deep fry
Jaggery , chopped 3/4 cup
Dried ginger powder 3 teaspoons
White sesame seeds , toasted 2 tablespoons
Method
Step 1
Take gram flour in a bowl, add salt and hot oil and mix well. Add water, little by little, and knead into a stiff dough.
Step 2
Divide the dough into equal portions and shape each into conical cylinders. This is khaja.
Step 3
Heat sufficient oil in a kadai, slide in the khajas and deep-fry on medium low heat till golden brown in colour. Drain and set aside.
Step 4
Heat jaggery in a non-stick pan, once the jaggery melts add ginger powder and sesame seeds, and mix well. Switch of the heat.
Step 5
Add the fried khaja to the jaggery mixture and mix well. Transfer onto a plate and keep mixing until the jaggery cools down completely.
Step 6
Separate each khaja piece. Store in an air tight container and serve as required.
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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 www.sanjeevkapoor.com 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.
