This classic Indian dish, which is a staple all over India, consists of a Khaja (layered pastry) and Sabudana Kheer (tapioca pudding) with fresh fruit! The layered pastry is coated in a luscious sugar syrup and ghee (clarified butter). The tapioca pudding is a creamy, silky, milk-based dessert that is lightly flavored with saffron, cardamom, and freshly sliced fruits!! It’s air fried too!
- 1 cup all-purpose flour (maida)
- 3 tablespoon ghee (clarified butter), melted and hot
- hot water as required
- 2 tablespoon all-purpose flour (maida)
- 2 tablespoon ghee (clarified butter), melted and hot
- 1 cup sugar
- 1/2 cup water
- 8-10 strands of saffron
- 1/2 teaspoon cardamom powder
Chocolate for Dipping:
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- almond slivers
- chopped pistachios
- Mix all purpose flour and ghee in a bowl, till there are no lumps.
- 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.
- For preparing the layering paste, mix all purpose flour with ghee.
- Now, knead the dough again to make it smooth and divide into 6 equal parts. Roll the dough balls into a circular sheet.
- 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.
- Roll the three sheets stuck together, to make a tight cylindrical roll.
- 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.
- Airfry the khajas at 370 degrees Fahrenheit. I airfryed 5-6 khajas together for 20 minutes checking twice in between, but timing may vary based on airfryer.
- Instead of airfrying, you can also fry the Khajas in oil on a medium flame, until golden brown on both sides.
- 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.
- 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.
- Now, dip the ready Khajas into warm sugar syrup and chocolate dip. Garnish them with almonds and pistachios. They are now ready to serve.
Steps for Khaja:
Sabudana Kheer (Tapioca Pudding)
- 3 cups milk
- 1/4 cup sabudana/sago/tapioca
- 1/4 cup sugar
- 1 tablespoon sliced pistachio
- 1 tablespoon sliced almonds
- 1/2 teaspoon cardamom powder
- 10-12 strands of saffron
- Rinse sabudana and soak it in just enough water to cover it, for 1 hour. Strain it and spread it on a kitchen towel for 10 minutes, to remove excess water. Keep it aside.
- Soak saffron in one tablespoon milk.
- Boil milk in a heavy bottom pan. Simmer and let the milk reduce a little.
- Add soaked sabudana and cook till it is soft. Keep stirring it occasionally, so it does not stick to the pan.
- Now, add sugar, soaked saffron and cardamom powder, cook on medium-low heat for 5 minutes till sugar dissolves. Let it simmer for another 5-7 and switch off the heat.
- Garnish with almonds and pistachio before serving
- Top the kheer with seasonal fruits of your choice to impart a fresh flavor!
- My kids love this with strwaberry and hot-chocolate topping!