Khaja

Sugar-Coated Pastries

SERVES 4–6

I was on my way to the ruins of the ancient Nalanda University in Bihar, which was a famous centre for learning. On the way, I saw a stall selling khajas. Khaja is a type of crisp square croissant dipped in sugar syrup. They are incredibly crumbly and so delicious that I just had to munch on the khajas before setting foot into the realms of knowledge.

INGREDIENTS

Dough

2 cups + extra all-purpose flour (maida)

⅓ cup clarified butter

Paste

⅓ cup clarified butter

¾ cup all-purpose flour (maida)

Sugar syrup

1 cup sugar

4 cloves

To shape and cook the khaja

All-purpose flour (maida) for dusting

Clarified butter for deep-frying

METHOD

Dough In a mixing bowl, combine flour with clarified butter and mix with your fingertips till it looks like breadcrumbs. Gradually add water and knead to make a soft, smooth, pliable dough. Cover dough with a damp muslin cloth and set aside for 30 minutes.

Paste Meanwhile, melt clarified butter in a pan over low heat. Remove from heat, allow to cool slightly and mix in flour to make a thick paste. Cover and set aside.

Sugar syrup In a pan, combine sugar with 1 cup of water and cloves and bring to a boil over medium heat. Boil till sugar dissolves completely and the syrup achieves a two-string consistency. (To test, dip your forefinger into slightly cooled syrup. Gently rub your thumb on it and pull the thumb and finger apart. One to three strings should form.) Keep warm.

To shape and cook the khaja Divide dough into large lemon-sized portions and shape into cylindrical rolls. Place a roll on a lightly floured surface and using a rolling pin, roll into a strip about 10" long and 2" wide. Brush the thick paste over this strip and fold into half. Brush with more paste and fold over again. Repeat thrice. The final shape should be a square khaja. Repeat the shaping procedure for remaining dough. Melt clarified butter over medium heat in a kadhai (wok). Slide in 4–5 khajas at a time and fry till golden and crisp. Remove, drain on absorbent paper for a few seconds and add to sugar syrup. Immediately remove from syrup and place on a strainer (with a plate under it) to drain away extra syrup, thus preventing the khaja from getting soggy. Allow to cool to room temperature before serving. Can be stored in an airtight container for up to a week.