Chocolate and Kesar Khaja — this flaky, layered pastry is a Diwali classic all across India! Coated in a luscious sugar syrup, it’s an addicting mithai to celebrate the sweetness of the festive season that can even be made in the air fryer!
If you like this, please try my other desserts:
STEPS FOR MAKING KHAJA:
Chocolate and Kesar Khaja — this flaky, layered pastry is a Diwali classic all across India! Coated in a luscious sugar syrup, it’s an addicting mithai to celebrate the sweetness of the festive season that can even be made in the air fryer!
- 1 cup all purpose flour
- 3 tbsp ghee , melted and hot
- hot water , as required
- 2 tbsp all purpose flour
- 2 tbsp ghee , melted and hot
- 1 cup sugar
- 1/2 cup water
- 8-10 strands saffron
- 1/2 tsp cardamom powder
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- almonds , slivered
- pistachio , finely chopped
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Mix all purpose flour and ghee in a bowl, till there are no lumps.
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Add hot water to the mixture slowly, and knead to make a soft firm dough. Cover the dough with a moist cloth and keep it aside for 5 minutes.
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For preparing the layering paste, mix all purpose flour with ghee.
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Now, knead the dough again to make it smooth and divide into 6 equal parts. Roll the dough balls into a circular sheet.
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Take a circular sheet, smear it with layering paste and place another sheet on top. Press the sheets firmly with your fingers. Repeat this to add the third sheet on top i.e. smear with paste, place sheet and press firmly.
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Roll the three sheets stuck together, to make a tight cylindrical roll.
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Now, cut the roll into 1 inch pieces and then roll each piece vertically in a round shape. Your khajas are now ready to go into airfryer. Keep them in a plate to dry, while you repeat the above process to make more khajas from the remaining 3 balls of dough.
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Airfry the khajas at 370°F/185°C. I airfryed 5-6 khajas together for 20 minutes checking twice in between, but timing may vary based on airfryer.
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Instead of airfrying, you can also fry the Khajas in oil on a medium flame, until golden brown on both sides.
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For sugar syrup, add water and sugar in a saucepan, boil for 5 minutes on medium flame, till it comes to a string consistency. Add saffron and cardamom to it and switch off the heat.
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For chocolate dipping, add the coconut oil and dark chocolate into a heat-safe bowl and microwave in 30 second intervals. Stir after each interval and continue to microwave the chocolate until it’s properly melted.
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Now, dip the ready Khajas into warm sugar syrup and chocolate dip. Garnish them with almonds and pistachios. They are now ready to serve.
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Hello
Made this for Prasad. It turned out delicious. Thank you so much for sharing amazing recipes. Will be waiting for.
So happy that you liked it. You are most welcome ! 💕