Khaja

By Chef Smita G

Preparation Time : 3 Hrs

Tags: Oriya

389

Serves 250 gms

This dessert is an Odiya delicacy with a Maharashtrian makeover. These multiple layered munchkins are made from rolling out a soft refined flour dough many times and deep fried till golden brown.

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About the Dish

Khaja, also known as Khajjaka, is a sweet Oriya delicacy. It emerged in the eastern province of Oudh and former United Provinces of Agra and Oudh. Khaja is native to Odisha as it is one of the famous sweets and is the delicacy of the state. People offer Khaja as an offering (prasad) in the Jagannath temple when praying to him. Khaja is made using wheat flour and once cooked, it is dipped in a sugar syrup called Paga. Khaja of Kakinad from Andhra Pradesh or Nepal’s Khaja Mithai are some variants in this dish.

How to Eat

It is a sweet delicacy that is supposed to be enjoyed hot but also tastes good at room temperature. It's a crispy dish that has syrupy coating. It is a very light dessert that can be enjoyed any time of the day. You can eat it after a meal as a dessert or as an evening snack.

About the Chef

Chef Smita G

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