Silao khaja
AI-drafted · awaiting admin review
A crisp, many-layered pastry soaked in sugar syrup, made famous by the town of Silao near Rajgir.
Region: Bihar (Silao, Nalanda district)Occasion: Festivals, weddings and as a gift sweetTime: 1 hour 15 minServes: About 15 piecesVegetarian
Ingredients
- 2 cups maida (refined flour)
- 4 tbsp ghee for the dough
- Water as needed
- 3 tbsp ghee mixed with 2 tbsp rice flour (for layering)
- 1½ cups sugar and ¾ cup water for syrup
- 2 green cardamoms
- Ghee or oil for frying
Method
- Rub the ghee into the flour and knead with water into a stiff dough. Rest for 20 minutes.
- Make the syrup: boil sugar, water and cardamom to a one-string consistency.
- Divide the dough into 4 parts and roll each into a thin sheet. Spread the ghee–rice flour paste on each and stack them.
- Roll the stack tightly into a log, cut into 1-inch pieces and press each piece lightly to flatten.
- Fry on low heat until the layers open and turn pale gold and crisp, 8–10 minutes.
- Dip in warm syrup for a minute, drain and let them cool and set.
History
Khaja is an old sweet of Bihar; the town of Silao in Nalanda district is especially known for it, and Silao Khaja holds a GI tag.
Significance
Pilgrims and visitors to Rajgir and Nalanda buy Silao khaja to take home, and it is sent as a gift sweet at weddings in Bihar.