Chef Lawrence's Khaja

Lawrence Sinha

Chef in Sheraton & Westin Resorts

  • Fiji
  • 1 & 1/2 Cup Maida /
  • All Purpose Flour
  • Salt a pinch
  • 2 Teaspoons Ghee
  • 2 Tablespoons Rava / Sooji
  • Water to knead the dough
For the Paste:
  • 2 Cups Water
  • 1 & 1/4th Cup Sugar
For the Paste:
  • 2 Teaspoons Maida/ All Purpose Flour
  • 4 Teaspoons Ghee
Extra Maida for dusting:
  • Oil / ghee to deep fry
  • First,in a mixing bowl,add all the ingredients mentioned to make dough.
  • Slowly add the water and make a soft dough.
  • Knead the dough for 5 Minutes.
  • Cover the dough with cling wrap or damp cloth.
  • Let this dough rest for 1 hour.
Again knead it for 5 minutes.  
  • In a bowl,mix the maida and ghee and make a smooth paste.
  • On the kitchen counter,sprinkle little flour.
  • Pinch a dough ball and roll it thin on the counter.
  • Make 3 thin roti like this.
  • Apply this maida and ghee mixture on first roti.
  • Keep the second on top of this.
  • Apply the maida mixture again.
  • Keep the third roti on top.
  • Roll this into a log.
  • I made 6 roti out of this dough and 2 logs.
  • Now with a knife cut the log diagonally.
  • Now take each piece and press it lightly on your palm.
  • Heat oil/ ghee.
  • When its hot,deep fry all the khaja on low flame till golden brown and crisp.
  • Drain on a kitchen paper.
  • Meanwhile make the sugar syrup.
  • In a sauce pan,add the water and sugar and let it boil.
  • After first boil,reduce the flame to low .
  • Keep it on low flame entire process when you make the khaja and fry them.
  • The sugar syrup should be thick and warm.
  • After frying immediately drop the khaja in sugar syrup and let it soak in warm syrup for 5 minutes.
  • Drain these and arrange on plate.
  • Once cooled,enjoy these crispy khaja!