Khaja is a deep-fried Indian pastry that is usually filled with fruit and coated with sugar syrup. Bihar offers a plethora of sweets, one of them is this luscious, juicy, crispy, pale golden delicacy known as ‘Khaja’ that originated during the Maurya dynasty in a small village called Silao.
Khaja is thought to have originated in the former state of Oudh and the old United Provinces of Agra and Oudh. Currently, this area corresponds to the eastern districts of Uttar Pradesh and the western districts of Bihar. It is also indigenous to the state of Odisha as well as locations such as Kutch and Andhra Pradesh. Khaja is produced with refined wheat flour and sugar, layered dough with or without dry fruit or other stuffing, and lightly fried in oil. It is one of Odisha’s most popular sweets and is associated with the feelings of the Odia people. It is also provided as an offering in Puri’s Jagannath Temple.
Silao and Rajgir khajas in Bihar are almost exactly similar to baklava. While those from Odisha and Andhra Pradesh are made with thicker and often stiff dough sheets. The dough is made from flour, mawa, and oil. It is then fried until crispy, then dipped in a sugar syrup called Paga to attain its sweet-savory flavor. Khaja is served in Kakinada, a coastal town in Andhra Pradesh, served dry on the outside and soaked in sugar syrup on the inside.
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- These 52 layered syrupy wonders are made from refined wheat flour, sugar, and desi ghee with the aroma of cardamom.
- This King of dessert ‘Khaja’ recently got GI Tag from the Geographical Indications Registry at Chennai.
- This wafery sweet delight is a mandatory sweet in marriages.
- No added preservatives and artificial flavors.
- Delivery within 7-10 days.