Khaja Sweet | Chirote Recipe | Madatha kaza

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Khaja is a crispy, crusty sweet snack which is really delectable and appetizing. Khaja, also known as Chirote makes a perfect sweet for any special occasion or festival. This crispy sugar coated snack is really delicious. Khaja is a popular sweet from Maharashtra and Karnataka which is really easy to prepare.

Khaja is a traditional Indian dessert consisting of flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy. After the preparation, khaja is sometimes soaked in sugar syrup, depending on the regional variation of the recipe.

This crispy sweet Khaja melts in mouth and is very simple to prepare. This fried flaky snack with multiple layers can also be dipped in cardamom flavored sugar syrup. This crunchy recipe is a highly addictive sweet recipe that you will not be able to resist yourself from eating more and more.

Try out our easy version for making this chirote at your home and surely everyone will like it for sure. Enjoy!

Khaja Recipe | khaja sweet | Chirote Recipe | Easy Madatha Recipe

This Indian dessert recipe can be made by deep frying flour and ghee mixture. The sugar syrup and cardamom will intensify the flavour further.

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: festivals, Snack
Cuisine: Indian
Keyword: chirote, chirote recipe, diwali recipes, Khaja, khaja recip, shakarpare, sweet nimki
Author: Bhawna Maharshi


  • 2 Cups All Purpose Flour
  • 1/4 Cup Ghee / Clarified Butter

For Sugar Syrup

  • 2 Cups Sugar
  • 1 Cup Water
  • 1/4 tsp Green Cardamom Powder


  • To prepare Khaja recipe, in a bowl, add the flour, melted ghee and mix well. Add cold water to make a smooth yet firm dough.

  • Cover the dough and keep aside for at least 15 to 20 minutes.

  • Divide the dough in six equal parts.

  • Dust the dough with maida and roll with the rolling pin.

  • Roll as thin as possible making sure to dust maida as required.

  • Make six chappatis of same size.

  • Now take one chappati apply ghee and dust flour and keep another chappatti over it.

  • Like wise repeat with every chappati.

  • Dust maida on each roll to prevent layers from sticking to each other.

  • Now, start to roll tightly from one side. roll the cylinder tight to remove any air gaps if present.

  • Cut it into 1 inch pieces and slightly flatten.

  • Fry on low-medium flame till they turn crispy and golden in colour.

  • Cool them completely.

  • In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a pan.

  • Bring to a boil and cook till it becomes sticky. Or of 2 string consistency. Add cardamom powder.

  • Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.

  • Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.


  • Any edible oil or ghee can be used for making Khaja/ Chirote.
  • Fold the Khaja/Chirote nicely so that their shape remain intact. 
  • FryKhja/  Chirote on low-medium flame. If fried on high flame, they will not get crunchy and crispy.
  • Store Khaja/ Chirote in air tight container once they are at room temperature. These can be stored for 1 month. 

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

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