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Khaja is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
In a large bowl, combine all-purpose flour and 2 tablespoons of ghee. Mix gently, then slowly add water, kneading to form a smooth, soft dough (about 8–10 minutes of kneading). Cover and let it rest for 30 minutes to hydrate fully.
On a lightly floured surface, divide the dough into four equal balls. Roll each ball into a thin rectangle (about ⅛ inch thick). Brush one rectangle with melted ghee, sprinkle a thin layer of cornstarch over it, and layer the next rectangle on top. Repeat with the remaining layers, brushing each with ghee and cornstarch.
Carefully roll up the stacked dough sheets into a tight log, starting from the short edge, to form distinct flaky layers. Slice the log into 1-inch thick pieces, then gently flatten each piece with a rolling pin.
Heat oil in a deep pan over medium heat. Adjust the heat to maintain 325°F. Fry the khaja pieces in small batches, turning occasionally, until golden and crisp (about 7–8 minutes per batch). Remove and drain on paper towels.
In a saucepan, combine sugar, ½ cup water, and cardamom powder. Boil gently, stirring, until you reach a one-string consistency (about 220°F). Quickly dip each fried khaja into the hot syrup, coat evenly on all sides, and set on a rack to cool and set the glaze before serving.
