For the devout Odia, Khaja symbolizes the divine essence. A pilgrimage to Lord Jagannath in Puri remains incomplete without relishing the dry, flaky sweetness offered at Ananda Bazaar within the temple grounds. Visitors also make a point of purchasing wicker baskets brimming with Khaja from the shops along Bada Danda (Grand Road), to share with family, neighbors, and fellow faithful upon returning home. Here’s a traditional recipe of Khaja for you to try at home.
Ingredients:
For the dough:
1 cup all-purpose flour (maida)
1/4 cup ghee (clarified butter)
Water, as needed
For the sugar syrup:
1 cup sugar
1/2 cup water
A pinch of saffron strands
1/4 teaspoon cardamom powder
For frying:
Ghee or oil for deep frying
Instructions:
Prepare the dough:
In a large mixing bowl, combine the all-purpose flour (maida) and ghee.
Gradually add water and knead into a smooth and stiff dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
Make the sugar syrup:
In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely.
Add saffron strands and cardamom powder to the syrup. Stir well and let it simmer for 3-4 minutes until it forms a slightly sticky syrup consistency (one-string consistency). Keep it warm.
Prepare the khajas:
Divide the rested dough into equal-sized balls. Roll out each ball into a thin circle (like a chapati) using a rolling pin.
Using a knife or pizza cutter, cut each rolled-out dough into strips of equal size (about 1 inch wide and 5-6 inches long).
Make 3-4 vertical cuts in the center of each strip without cutting through the ends.
Shape and fry:
Take each strip and twist it gently to form a loose coil. Press the ends to seal them.
Heat ghee or oil in a deep frying pan over medium heat.
Fry the prepared coils in batches until they are golden brown and crispy. Be careful not to overcrowd the pan.
Remove them using a slotted spoon and drain excess oil on paper towels.
Soak in sugar syrup:
While the khajas are still warm, gently immerse them in the warm sugar syrup. Let them soak for about 1-2 minutes, ensuring they are well-coated with syrup.
Remove them from the syrup and place them on a plate to cool and crisp up.
Khajas are best served at room temperature. They can be stored in an airtight container for several days.
