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:

• Baked Motichoor Rabri Parfait
• Coconut Kalakand Cake
• Pineapple Sandesh

STEPS FOR MAKING KHAJA:

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Chocolate Kesar Khaja

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

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!

Course: Dessert

Cuisine: Indian

Keyword: traditional

Custom Category: Airfryer Recipes, Desserts, Diwali, Indian Sweets, Traditional

Servings: 12

Calories: 153 kcal

Author: Nidhi Bothra

Ingredients

Outer Filling:

• 1 cup all purpose flour
• 3 tbsp ghee , melted and hot
• hot water , as required

Layering:

• 2 tbsp all purpose flour
• 2 tbsp ghee , melted and hot

Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 8-10 strands saffron
• 1/2 tsp cardamom powder

Chocolate for Dipping:

• 1/2 cup dark chocolate chips
• 1 tsp coconut oil

Garnishing

• almonds , slivered
• pistachio , finely chopped

Instructions

1. Mix all purpose flour and ghee in a bowl, till there are no lumps.

2. 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.

3. For preparing the layering paste, mix all purpose flour with ghee.
4. Now, knead the dough again to make it smooth and divide into 6 equal parts. Roll the dough balls into a circular sheet.
5. 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.
6. Roll the three sheets stuck together, to make a tight cylindrical roll.
7. 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.

8. 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.

9. Instead of airfrying, you can also fry the Khajas in oil on a medium flame, until golden brown on both sides.

10. 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.
11. 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.
12. Now, dip the ready Khajas into warm sugar syrup and chocolate dip. Garnish them with almonds and pistachios. They are now ready to serve.

Nutrition Facts

Chocolate Kesar Khaja

Amount Per Serving

Calories 153 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 13mg4%

Sodium 2mg0%

Potassium 25mg1%

Carbohydrates 26g9%

Fiber 0.4g2%

Sugar 17g19%

Protein 1g2%

Vitamin A 4IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!