Shaswati Puri Khaja is a popular sweet delicacy that originated in the Indian state of Odisha. It is a traditional dessert prepared during festivals, special occasions, and weddings. Puri Khaja is known for its crispy and flaky texture, combined with a sweet and syrupy taste.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for 8-10 khaja
For the dough:
– 2/3 cup Maida (All-purpose flour)
– 3-4 tbsp Ghee (Clarified butter)
– Pinch of Salt
– Water, as needed to make a perfect dough
For the sugar syrup:
– 1/2 cup Sugar
– 1/2 cup Water
– 2-3 Cardamom pods, crushed
– A pinch of Saffron strands
For frying:
– Oil, for deep frying
How to make puri khaja
1. Begin with making the dough, in a mixing bowl, add the Maida (All-purpose flour), ghee, and a pinch of salt. Mix the ingredients well until the ghee is well incorporated into the flour.
2. Gradually add water and knead the mixture to form a smooth dough. Cover the dough with a damp cloth/plate and let it rest for about 15-20 minutes.
3. Now we will prepare the sugar syrup, in a saucepan, add sugar and water. Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.
4. Add crushed cardamom pods and a pinch of saffron strands to the syrup. Allow the syrup to simmer for a few more minutes until it thickens slightly. Remove the syrup from heat and set it aside to cool.
5. To Shape the khaja, first divide the dough into small equal-sized portions. Take one portion of the dough and roll it into a thin circle or similar to a puri.
6. When all of them are ready, Place one puri on board. Brush some ghee/butter on it, then sprinkle some maida on it and place another puri on it. Follow the process till the last puri on top.
7. Now tightly roll that bunch of puri form one side to another side and seal the edge using little water.
8. Cut the both edges and then cut it into even round pieces. Carefully roll each of the piece little long and they are ready to be fried.
9. Gently slide them into the hot oil and fry until its layers open and turns golden brown. Remove the fried khaja from the oil and drain it on a kitchen paper towel to remove excess oil. Repeat the process for the remaining khajas.
10. Once the fried khajas have cooled slightly, dip them into the prepared sugar syrup. Ensure that the khajas are coated well with the syrup on both sides.
11. Allow the khajas to soak in the sugar syrup for about 10 minutes, until they absorb the syrup and become slightly soft.
12. Serve the Puri Khaja as a sweet snack or dessert. You can garnish it with chopped nuts like almonds or pistachios if desired. It can be enjoyed warm or at room temperature.
Note: Puri Khaja is best consumed on the same day it is made as it tends to lose its crispness over time.
Here, you can read it in Bengali – পুরী খাজা রেসিপি
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