Khaja

Kaja
Alternative names ଖଜା,
Pheni
Place of origin India
Main ingredients Wheat flour, sugar, oil
Cookbook: Kaja  Media: Kaja

Kaja is an Indian dessert believed to have originated from the southern side of the Gangetic plains of Bihar [1] and is also popular in the neighboring states of Uttar Pradesh, West Bengal, Odisha [2][3] as well as Andhra Pradesh. Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja.[4] It is also offered as a offering in the Jagannath Temple, Puri.[3]

Kajas from Silao and Rajgir in Bihar are almost entirely similar to Baklava, whereas the ones from Odisha and Andhra Pradesh are made with thicker pastry sheets, and are generally hard.[4][5] The batter is prepared from wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as "Paga". The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. Kaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.

See also

References

  1. ↑ http://www.oneindia.com/2008/02/10/centuries-khaja-sweets-popular-mouthwatering-delicacy-bihar-1202639400.html
  2. ↑ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural heritage of [Orissa]. State Level Vyasakabi Fakir Mohan Smruti Samsad.
  3. 1 2 Orissa Review. Home Department, Government of Orissa. 1990.
  4. 1 2 Elizabeth Fernandez, Sugar and spice and all things nice, ISBN 978-1409287223
  5. ↑ Chitrita Banerji, Eating India: An Odyssey into the Food and Culture of the Land of Spices, ISBN 978-1596910188


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