Khaja is an Indian-style layered pastry soaked in a sugar syrup. I make it a little differently - my crispy and flaky version is prepared with plain flour, ghee and a sublime aromatic saffron sugar syrup then finished with gold and silver leaf. I reserve this for the most special of occasions.
Kesar Khaja with Crisp Layers and Saffron Syrup
I use saffron in so many of my desserts, from kesar badam katli to kesar gulab jamun with milk powder, because it adds that warm, rich aroma and a depth that’s hard to replicate with anything else.
Khaja on its own is all about those delicate, flaky layers, but once it’s soaked in saffron sugar syrup, it turns into something richer and more indulgent.
The magic is in the layering, rolling the dough, creating those fine sheets, then frying low and slow so they crisp up properly without losing that structure. When they hit the warm syrup, they absorb just enough to coat every layer without going soggy, giving you that perfect balance of crisp and slightly juicy in every bite.
Hayley x
What is Khaja?
Khaja is a traditional Indian sweet, often prepared during festivals such as Diwali, Holi, and Ramadan, and also offered as prasad in temples. It is a layered, deep-fried pastry made with simple ingredients like plain flour and ghee, then soaked in sugar syrup.
Although Khaja is enjoyed across India, each region has its own variation in both method and shape. In Maharashtra, it is known as Chirote Khaja (with a round version also found in Gujarat), while in South India, Madatha Khaja is typically made in a diamond shape. In Gujarat, it is traditionally eaten during the festival of Naag Panchami, which falls around August.
Ingredients you'll need
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
1. Saffron - try to use good quality saffron, being an intense spice you won't need it in large quantities, the dark deep red colour saffron is the freshest.
2. Plain flour or all-purpose flour - maida
3. Sugar - regular granulated sugar will work.
4. Ghee
5. Salt, just a pinch
6. Corn flour also is known as cornstarch if using method 1
7. Rice flour fine variety for method 2
8. Green cardamom powder
How to store Khaja
To keep fresh and crispy allow khaja to be cooled down completely before storing them in an airtight container.
Do not store Khaja in the refrigerator.
Tips: add ghee to plain flour before knead the dough to make khaja crispy and flaky. Deep fry khaja on low to medium heat in small batches. Make sugar syrup one thread consistancy and make sure it is warm when khaja are added.
How to make Kesar Khaja step by step pictures
Recipe card below with proper measurements and both methods.
#Method 2
1. Knead the dough using plain flour, ghee (leave some to make the paste) salt and saffron, leave it aside for half an hour.
2. Divide the dough into 5 equal parts and make balls.
3. Make a paste by mixing rice flour and ghee.
4. Roll out each ball into a very thin circle using a rolling pin.
5. Apply paste with the pastry brush on the first rolled circle, then place another sheet on top of the first circle, apply paste again. Repeat this method until you have placed five sheets on top of each other and pasted with the rice flour + ghee paste.
6. Gently roll the pastry into a tight log and cut it with a sharp knife.
7. Very lightly press the cut pieces with your finger.
8. Heat oil or ghee and fry on a low heat until light brown.
9. Make sugar syrup by mixing sugar and water, make one thread chasni.
10. Add fried khaja into the chasni, leave it for a couple of minutes to soak, remove and garnish it with vark or nuts if you like.
More Traditional Indian Sweets Recipes
1. Gujarati Shakkarpara
2. Meethi Khajali
3. Gujarati Churma Ladoo with Jaggery
Khaja
Ingredients
Pastry
- 2 cups plain flour maida, plus extra for dusting
- Big pinch saffron kesar
- Pinch salt
- 4 tablespoons ghee clarified butter
- oil or ghee for deep frying
- cornflour for layering (Method 1)
Saffron Sugar Syrup
- 1¼ cups sugar
- 1 cup water
- big pinch saffron
- pinch cardamom powder
Layering paste for method 2
- 1 tablespoon ghee
- 1 tablespoon rice flour
Instructions
- In a large bowl, combine plain flour, ghee, salt, and half of the saffron.
- Mix well and knead into a smooth, pliable dough (not too soft or too firm).
- Cover with a damp cloth and rest for 30 minutes.
Method 1
- Knead the rested dough again for 2–3 minutes and divide into 2 equal portions.
- Roll each portion very thinly into a round or square shape on a lightly floured surface.
- Sprinkle cornflour evenly over the surface.
- Roll tightly into a log, sprinkling a little cornflour as you roll.
- Cut into ½-inch pieces and lightly press each piece with your thumb or finger.
- Heat oil or ghee in a kadai on low heat.
- Fry the khaja on low heat until golden brown and crisp, ensuring they cook through evenly.
Method 2
- Knead the rested dough again for 2–3 minutes and divide into 5 equal portions. Shape into balls.
- Mix ghee and rice flour to form a smooth paste.
- Roll each ball into a very thin circle.
- Place one rolled sheet on the surface, lightly brush with the paste, then layer another sheet on top. Repeat until all layers are stacked.
- Roll the layered sheets tightly into a log and cut into ½-inch pieces.
- Lightly press each piece, then fry as per Method 1 on low heat until golden and crisp.
Sugar Syrup
- In a pan, combine sugar, water, saffron, and cardamom powder.
- Heat until the sugar dissolves, then bring to a boil.
- Simmer until the syrup reaches one-thread consistency.
Assemble
- Add the fried khaja to the warm sugar syrup and coat well on both sides.
- Let them soak for 2–3 minutes, then remove.
- Garnish with edible silver or gold leaf if using, and allow to dry completely.
- Once fully cooled, store in an airtight container.
Notes
Do not overcrowd the pan; fry in small batches.
Saffron is optional and can be omitted if preferred.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Khaja looks awesome and addition of saffron has taken it to another level.
I love this recipe of yours. Khaja looks so crispy. Its my all time favorite. My mum makes best khaja. 😀
But she never tried with saffron. I ll share your recipe with her. Thank you!
Saffron is my favorite to add in Indian sweets and it can make any desert fell and taste royal. Lovely you get the samples of best Kashmiri saffron. The kesar khaja looks absolutely tempting and inviting.