|Place of origin||India & Nepal|
|Region or state||Odisha, Bihar, Uttar Pradesh, Kakinada in Andhra Pradesh,Southern area of Nepal (Birgunj, Janakpur, Biratnagar)|
|Main ingredients||Wheat flour, sugar, oil|
|Variations||Kakinada khaja, Tapeswaram Khaja|
Khaja is an Indian dessert and Odia sweet
Khajjaka, plain or sweet mentioned in Manasollasa, was a wheat flour preparation fried in ghee. Khaja is believed to have originated from the eastern parts of the former state of Oudh and the former United Provinces of Agra and Oudh. This area presently corresponds to eastern districts of Uttar Pradesh and Western districts of Bihar. and is also native to state of Odisha as well as regions like Kutch and 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. It is one of the very famous sweets of Odisha and is related to emotions of all Odia people. It is also offered as an offering in the Jagannath Temple, Puri.
Khajas 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. 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.
Khaja Mithai in Nepal are very popular in Maithali and Bhojpuri community. This sweet is most necessary item to celebrate chhat puja in Nepal.
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- Elizabeth Fernandez, Sugar and spice and all things nice, ISBN 978-1409287223
- Chitrita Banerji, Eating India: An Odyssey into the Food and Culture of the Land of Spices, ISBN 978-1596910188
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