Khaja
AI-drafted · awaiting admin review
Crisp, layered fried pastry glazed with sugar syrup, sold in the lanes around the Jagannath Temple and part of its dry prasad.
Region: Odisha (Puri)Occasion: Temple prasad; travel sweetTime: 1 hourServes: 20 piecesVegetarian
Ingredients
- 2 cups maida
- 4 tbsp ghee, melted
- Water to knead
- 2 tbsp rice flour mixed with 2 tbsp ghee (paste)
- Ghee or oil for frying
- 1½ cups sugar and ¾ cup water
Method
- Rub 4 tbsp ghee into the maida and knead to a stiff dough with water. Rest for 20 minutes.
- Divide into 3 parts and roll each into a thin sheet. Spread the rice-flour paste on each, stack them and roll up tightly into a log.
- Cut the log into 2 cm pieces and press each lightly, showing the layers.
- Fry on low heat until crisp and pale golden; the layers will open.
- Make a thick syrup with sugar and water, dip the warm khaja in it and let it dry.
History
Khaja is one of the dry sweets (sukhila prasad) of the Jagannath Temple and has long been sold to pilgrims in Puri.
Significance
Because it keeps well, khaja is the sweet pilgrims take home from Puri to share as prasad.