Pista Khaja
by Tarla Dalal
03 Sep 2018
This recipe has been viewed 47097 times
Mithai khaja is a traditional sweet made with maida and ghee, sometimes stuffed with khoya or dry fruits, deep fried in ghee and then dunked into a fragrant saffron-flavoured sugar syrup. There are different kinds of khaja - depending on the stuffing. There's malai khaja, mawa khaja, pista khaja etc.
Pista Khaja recipe - How to make Pista Khaja
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
32 thin samosa pattis cut into 3" x 2 1/2" pieces
For The Filling
3/4 cup blanched pistachios
1/4 cup sugar
1/2 tsp cardamom (elaichi) powder
For The Sugar Syrup
1/2 cup sugar
a few saffron (kesar) strands
1/4 tsp lemon juice
Other Ingredients
oil for deep-frying
1 tbsp plain flour (maida) , mixed with 2 tablespoon water
Method
For the filling
For the sugar syrup
How to proceed
For the filling
- For the filling
- Peel and dry the pistachios on a tea towel.
- Grind the sugar and pistachios in a blender coarsely.
- Place this mixture in a saucepan, sprinkle a few drops of water and heat over a gentle flame till the mixture is cooked and leaves the sides of the pan. Add the cardamom powder and mix well.
- Cool and divide the mixture into 8 equal parts.
For the sugar syrup
- For the sugar syrup
- Dissolve the sugar with half a cup of water and simmer for 5 minutes till the syrup is of 1-string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep warm.
How to proceed
- How to proceed
- Place a portion of the pistachio filling in the centre of one samosa patti.
- Apply the flour paste on the samosa patti around the filling, taking care to leave the edges dry, so that the layers separate while the khaja is being fried.
- Place another samosa patti on top and press gently around the filling in order to stick the two pattis together. Apply a little flour paste in the centre of the stuffed khaja and stick another samosa patti. Turn it around and stick one more patti on it.
- Deep fry in hot oil until golden in colour. Drain on absorbent paper.
- Transfer the khajas into the warm sugar syrup. Drain on a metal rack to allow the excess syrup to drain.
Nutrient values per serving
| Energy | 305 cal |
| Protein | 5 g |
| Carbohydrates | 43.6 g |
| Fiber | 0.2 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 58.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 13.6 mg |
| Iron | 0.8 mg |
| Magnesium | 12 mg |
| Phosphorus | 41.7 mg |
| Sodium | 0.2 mg |
| Potassium | 98.2 mg |
| Zinc | 0.2 mg |
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