Silao, Bihar

Khaja

Flaky, layered pastry that shatters into a dozen sugar glazed sheets. Bihar's crunchiest gift.

90 minTime

3 gProtein each

mildSpice

Make it your way

Grandma's wayLayered maida pastry, ghee fried, sugar glazed.

The original

348kcalsame

3 gproteinsame

1 gfibresame

90minutessame

Classic khaja.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups, plus 2 tbsp for the paste

Ghee3 tbsp for dough and paste, the rest absorbed in frying

Water½ cup for dough, 2/3 cup for syrup

Sugar1¼ cups

Cardamom¼ tsp

5 steps

1Rub 2 tbsp ghee into maida and knead with water into a stiff dough. Rest 20 minutes.
2Roll 3 very thin sheets. Spread each with a paste of 1 tbsp ghee and 2 tbsp maida, stack and roll up tightly.
3Cut 2 cm slices, press each flat and roll gently into an oval, layers facing up.
4Fry on low heat in ghee until the layers open and turn pale gold, about 10 minutes.
5Dip in a thick one string syrup with cardamom, drain and let the glaze set.

Serve it like this

Stack three khaja on a plate so the layers show, and eat over the plate, crumbs are inevitable.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.