Odisha’s iconic candy, khaja, has been ranked amongst India’s prime 10 finest candy pastries by TasteAtlas. GI-tagged and carrying deep non secular significance, this flaky sweetmeat originates within the Mauryan empire. Past the borders of Odisha, khaja can be discovered in several kinds in Bihar and Andhra Pradesh, making it a temple staple.
In accordance with the worldwide culinary information, there are numerous regional sorts of khaja — those from Silao and Rajgir (in Bihar) are characterised by their puffiness, whereas khajas of the coastal a part of Andhra Pradesh are dry on the outside and stuffed with sugar syrup on the within.
For the subsequent installment of our sequence Bites of Historical past, the place we delve into the scrumptious historical past of India’s iconic culinary treats, movie star chef Ananya Banerjee takes us via the historical past and legacy of Odisha’s iconic candy.
Khaja ranks 2nd on a listing of India’s 10 finest candy pastries (Supply: TasteAtals)
Tracing the origins
“Khaja is believed to this point again over 2000 years, making it one of many oldest surviving Indian sweets. Its origins are traced to Kalinga (historical Odisha), the place it was a prized providing in temples and royal courts,” mentioned Banerjee.
In accordance with her, what makes khaja stand out is its affiliation with the Jagannath Temple in Puri, the place it is among the chappan bhog (56 choices) served to Lord Jagannath each day. It’s additionally offered in massive portions across the temple, changing into an emblem of spiritual devotion and cultural pleasure.
How is Khaja made?
Khaja is a multi-layered, crisp, and flaky dessert that’s deep-fried and soaked in sugar syrup. Banerjee shared that 4 main steps go into getting ready this delicacy:
1. Dough Making: A agency dough is ready utilizing maida and ghee. It’s rolled out into skinny sheets.
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2. Layering: The dough sheets are stacked, rolled, and folded—this provides khaja its distinct layered texture. Typically, a paste of flour and ghee (often called sata) is utilized between layers.
3. Shaping and Frying: The items are minimize into rectangular or diamond shapes and deep-fried till golden and crisp.
4. Sugar Tub: As soon as fried, the new khajas are dunked into thick sugar syrup. The outer layer absorbs simply sufficient syrup to turn out to be shiny and candy with out dropping its crunch.
Khaja is believed to this point again over 2000 years (Supply: Wikimedia Commons)
What makes Khaja so widespread?
As a Mahaprasad of Lord Jagannath, it holds deep non secular worth and spiritual significance. Pilgrims usually carry it again residence, spreading its fame far and extensive. The distinction of crispy, flaky layers with a mushy sugar glaze offers khaja a pleasant mouthfeel,” mentioned the chef. Although it’s candy, it’s not overly cloying and occurs to remain contemporary for a number of days with out refrigeration, making it an incredible journey candy or present, she added.
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Suffice it to say that khaja is not only a dessert—it’s a culinary heritage of Odisha. This candy deal with is an emblem of celebration and could be discovered throughout festivals, weddings, and temple visits.
