Khajjaka is a fried dough that can be eaten plain or with sugar, depending on the region. Khaja originated in Eastern India and has since spread throughout the Central regions of Southern Asia as well.
Khajas, the Indian version of pancakes or waffles are made with oil and sugar syrup. The difference between different kinds is in their thickness and pastry sheets. Some Khaja from Bihar use a thicker pastries sheet that resembles Baklava while others such as those found at Andhra Pradesh have thinner ones like croissants which soak up more sugar syrup inside so they are juicy on the inside but dry outside
Khajars, an Indian food similar to pancakes or waffles, are embedded with two contrasting features: thick pastry sheets resembling baklava (Silao) versus thin croissant-like versions soaked in lots of honey/sugar syrups for Kakinada khajars.
Khaja is a multi-layered sweet of Kakinada, a place in Andhra Pradesh. It is believed that the Nizams introduced this sweet to Andhra. Each layer of the sweet just melts in the mouth and the coated sugar syrup is just perfect with each bite. It is prepared on special festive occasions. Roll khaja is a stuffed variation of the original khaja.
In a vessel mix fried gram flour, peanut powder, cashew pieces with some ghee and keep it aside.
Knead maida, baking powder with oil and keep aside for sometime. Make balls with the dough and roll them into thin, long puris.
Spread previously made mixture on these puris and roll them. Fry these rolls in hot oil over a low flame and keep aside.
In another vessel take sugar and required water to make syrup with string consistency. Dip the rolls in the syrup for 10 minutes and remove.
Roll Khajas are now ready to serve.Roll Khajas are now ready to serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.