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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Layers upon layers of pastry soaked in aromatic sweet syrup - that's a dessert fit for kings and queens 😍😋 Your clicks are breathtaking beautiful, Jagruti!
Kesari khaja looks so crispy and flakky biscuit. This is perfect snack for me to munch it anytime..gorgeous click and a great review
As I was reading the post I thought I could smell the saffron. I too love using saffron. Its said that Kashmiri saffron is the best. Kesar khajas look so rich and royal.
Thanks Mayuri, yes my dad used to say this as well that Kashmiri apple and saffron are the best!
We call this snack as "madakku", which literally means folded, but in HD's place, they do call it khaja! 🙂 Lovely inception of saffron into this snack... always addictive... beautiful clicks!
Thank you 🙂
Khaja is my all time favourite , and looking at these I am literally drooling right now, just too tempting.
Thank you!
Such tempting khaja's.....and photos are simply beautiful
Thanks!
What a gorgeous post Jagruti. I also love to use Saffron in my dishes. Loved your click. These remind me famous khaja of Rajgir, Bihar. My mom usually made khaja with rice flour and ghee paste. You made me nostalgic. Awesome share.
Thanks Sujata!
Wow ! Seriously, I can't take my eyes off from these lovely clicks... Every time, I visit your page.. your clicks make me drool ! Awesome !
Thank you Priya!
Delicious and flaavourful khaja.. must try them sometime.
Thanks Shobha!
Those khajas are absolutely gorgeous. How pretty and flaky those khajas looks. Omg i cant take my eyes from your clicks. Seriously my mouth is watering here. With those saffron addition, am sure this khajas looks very rich and highly irresistible.
Thanks Priya, totally agree saffron made a huge difference in the taste 🙂
This looks so incredibly delicious! It looks like the perfect dessert! I love saffron and wouldn't have thought to put it in a sweet!
Thanks Elaine, and we Indians just love saffron and almost goes in every sweet dishes 🙂
this recipe is gorgeous!!! I love the colour of the saffron, must admit I never use it in cooking but the colour that comes from it is so beautiful! this dish looks like such a yummy dessert!
Thanks Georgina!
Wow!! This has everything I love! I'm a saffron girl and sweets always make me happy! Can't wait to try your awesome recipe! And, I love your gorgeous photography!
Same pinch, I too love saffron and sweets 🙂 Thanks for your lovely comment.
Wow, this recipe is really beautiful. I'm intrigued by those saffron products, and saffron syrup for this treat sounds so good! And your photography is over the top gorgeous!
Thank you Valentina.
Amazing photography ... Loved the recipe. Must say Khaja looks so beautiful Nd tempting
Thanks Ruchi.