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Khaja, Tapeshwaram Khaja

Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja

Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried. 

Course festive treats, sweets, traditional sweets
Cuisine Andhra pradesh, Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 pieces
Author Jayashree


For the dough

  • 1 cup all purpose flour, maida
  • 2 tablespoon ghee
  • 2 tablespoon milk
  • salt a pinch
  • water
  • oil for frying

For the filling

  • 2 tablespoon rice flour
  • 2 tablespoon ghee
  • 2 tablespoon cashew and almond grated

For the sugar syrup

  • 1 cup sugar
  • 1/2 cup water
  • a few strands saffron
  • 1/4 teaspoon cardamom powder


  1. Sieve the flour, there should be no lumps.

  2. Add milk, ghee and salt to it. Mix it well. 

  3. Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside. 

  4. Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency. 

  5. Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling. 

  6. To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it  into discs. 

  7. Take each disc, you can either flatten it with your palm or roll it lightly. 

  8. Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.

  9. Put the fried discs in sugar syrup for two minutes, remove and keep them aside. 

  10. Khaja is ready to serve.

Recipe Notes

Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside.