Authentic Bihari Khaja with Warm Malai
Indulge in this legendary layered pastry from Bihar, featuring crisp, flaky golden crusts soaked in sugar syrup and served with rich, creamy malai. A truly decadent sweet treat for festive occasions.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a large bowl, combine the all-purpose flour, melted ghee, and salt. Gradually add ice-cold water to knead a stiff, smooth dough. Cover and let it rest for 20 minutes.
2
Prepare the sani paste by mixing the rice flour and melted ghee together until it forms a smooth, semi-liquid consistency.
3
For the sugar syrup, boil sugar and water together until it reaches a one-string consistency. Stir in cardamom powder and saffron strands, then set aside.
4
Divide the rested dough into equal-sized small balls. Roll out each ball into thin, uniform rotis.
5
Stack the rotis, applying the sani paste and a light dusting of flour between each layer. Roll the stacked sheets tightly into a cylindrical log.
6
Slice the log crosswise into equal pieces to reveal the spiral layers. Gently flatten each piece with a rolling pin.
7
Heat ghee or oil in a deep pan over low-medium heat. Fry the pieces until they turn golden brown, crisp, and flaky.
8
Immerse the fried khajas into the warm sugar syrup for about 30 seconds, then remove them and let them drain on a wire rack.
9
Serve the crispy, sweet khajas warm alongside a generous portion of rich, creamy malai.
Ingredients
2 cups all-purpose flour (maida)
4 tbsp ghee (melted)
A pinch of salt
Ice-cold water for kneading
3 tbsp rice flour
4 tbsp ghee (for the paste/sani)
2 cups sugar
1 cup water
1/2 tsp cardamom powder
A few strands of saffron
Ghee or oil for deep frying
1 cup fresh malai (clotted cream)
*This AI-generated recipe may contain inaccuracies.