Parsi · Indian Cuisine

Malai Nu Khaja

Name: Malai Nu Khaja
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Yield: Makes 20–24 pieces
Ingredients: 200 g khoya (unsweetened, crumbled); 50 g plain flour (maida); null A pinch of bicarbonate of soda; 1⅓ tbsp ghee; null Water as needed (about 2–3 tablespoons); 30 g cashewnuts, finely chopped; 30 g almonds, finely chopped; 1 g cardamom powder (about ¼ teaspoon); 5 g cucumber seeds (dried melon/cucumber seeds, available at Indian stores; substitute with melon seeds if needed); null Neutral oil for deep-frying; 500 g sugar; 200 ml water

Parsi nut-stuffed khoya pastry cups fried golden and soaked in sugar syrup

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Khaja, in various forms across India, refers to a family of sweet, fried pastries that are dipped in sugar syrup after frying. The Parsi malai nu khaja adds khoya (reduced, semi-solid milk) to the dough, producing a pastry that is slightly richer and more crumbly than a plain flour version. Shaped into small cups and filled with a mixture of chopped nuts, cardamom, and cucumber seeds, they are fried until the outside is golden and the dough has cooked through, then immediately dipped in hot syrup.

The single-string consistency of the syrup (tested by stretching a small amount between thumb and finger to produce exactly one fine thread) ensures the pastry absorbs enough syrup to be moist without becoming saturated. This is the most precise step in an otherwise forgiving recipe.

At a Glance

Yield

Makes 20–24 pieces

Prep

25 minutes

Cook

30 minutes

Total

55 minutes

Difficulty

Medium

Ingredients

Makes 20–24 pieces

7 ozkhoya (unsweetened, crumbled)
⅓ cupplain flour (maida)
—A pinch of bicarbonate of soda
1⅓ tbspghee
—Water as needed (about 2–3 tablespoons)
1 ozcashewnuts, finely chopped
1 ozalmonds, finely chopped
½ tspcardamom powder (about ¼ teaspoon)
¼ ozcucumber seeds (dried melon/cucumber seeds, available at Indian stores; substitute with melon seeds if needed)
—Neutral oil for deep-frying
2½ cupsugar
⅞ cupwater

Method

1
Make the dough. Combine khoya (200 g), flour (50 g), bicarbonate of soda, and ghee (20 g). Mix together, adding water (200 ml) a tablespoon at a time, until a soft, pliable dough forms. Not sticky, not dry. Cover and rest for 15 minutes.
2
Make the filling. Combine the finely chopped cashewnuts (30 g), almonds (30 g), cucumber seeds (5 g), and cardamom powder (¼ teaspoon). Mix well.
3
Make the sugar (500 g) syrup. Combine sugar and water in a small pot. Bring to a boil and simmer without stirring until it reaches single-string consistency. When a small amount stretched between thumb and forefinger forms exactly one thin thread. Keep warm.
4
Shape. Take a small ball of dough (about the size of a large marble). Flatten in your palm and press into a shallow cup shape. Place about half a teaspoon of nut filling in the centre. Fold the edges up and press to seal, then gently flatten into a compact round shape.
5
Fry. Heat oil in a kadhai to about 160°C (medium heat). Fry the shaped khaja in batches for 4–5 minutes, turning, until golden all over. Do not rush. They need to cook through to the filling.
6
Soak in syrup. Remove from oil, drain briefly, then immediately dip in the warm sugar syrup. Hold for 30 seconds, turning, then remove and place on a tray to set.
7
Cool completely before serving.

Why This Works

Khoya in the dough adds protein and fat from milk solids that produce a more tender, richer crumb than a plain flour dough. The reduced milk proteins also contribute to a slightly caramelised flavour on the surface during frying.

Single-string syrup provides enough concentration to coat and be absorbed by the hot pastry without either running off (too thin) or forming a hard candy shell (too thick). The pastry must be hot when dipped. This opens the pores and allows the syrup to penetrate.