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long khajas


khajas are of two types ,short and round,another one is long and juicy. these long khajas are extremely delicious and lip smacking. the only difference is the shape. take a looks on round khajas ,i have preapared on rakhsha bandhan.the layers are long are looks very beautiful.





For dough preparation ::

  1. All purpose Flour   – 3 cups
  2. Oil    –  3/4th cup (warm-for moyam )
  3. Salt  – 1/4th tsp
  4. Oil   – for deep frying

For greasing ::

  1. oil   –   4 tbsp
  2. all purpose flour  –  4 tbsp

For sugar syrup ::

  1. Sugar   –   2cup
  2. Water    –   1  cup
  3. Cardamom powder  – 2tsp


  • In a bowl sieve flour ,salt and mix well with your hand. Make a well in the center and add warm oil ,rub the oil with the flour for 1 -2 minute.


  • Add water to it and start kneading into a dough.

For khaja we need a hard dough so don’t over knead.

Cover with a wet cloth and give rest  for 1 hour.


  • After one hour start with making sugar syrup.


  • In a wide pan add water ,sugar and cardamom powder ,let it boil and thickens. make a one string consistency sugar syrup.


  • After one hour add oil and flour in a bowl and cream it with your hands. keep  this aside. We will use it as a spread.


  • In a wok heat oil for frying.


  • Now take out the dough and divide it into three equal parts.


  • Cover one part under the wet cloth and roll the another part  as thin as possible on a floured surface.


  • Spread the oil & flour mixture on the rolled dough and spread it with your finger tips.


  • Now start rolling from one edges ensure that rolled should be tight.


  • Apply little oil & flour mixture on the edges and seal it properly.


  • Take a knife and start cutting from one side into ½” piece.


  • Take each piece and rolled it lightly into long khajas.


  • Check the oil it should not be too hot or smoking should be medium hot for getting a good quality khaja.


  • Carefully place few pieces of khaja in hot oil and start disturbing oil by waving the oil.
  • when you will leave the khajas in hot oil they will sink first,and gradually they will come up.then put another khaja piece to deep fry.


  • Keep the flame low and fry till the khajas looks golden in colour.


  • Take them out from oil and keep in a absorbent paper.


  • Repeat with other prepared khajas.


  • Repeat the same procedure with another two dough dumplings.


  • Check the sugar syrup before adding khaja.the sugar syrup should be warm.


  • Add the fried khajas to the sugar syrup.and mix it with syrup.


  • Leave it for 10-15 minutes and take them out.



  • Always keep the flame low while deep frying.
  • Creating waving the oil tends to open the layers of the khajas..
  • keep these in air tight container and enjoy for up to a month.



Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

2 thoughts on “long khajas

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