Khaja

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Khaja
Baleswari khaja pheni Oriya cuisine.jpg
Alternative names ଖଜା,
Pheni[citation needed]
Place of origin India
Main ingredients Wheat flour, sugar, oil
Cookbook: Khaja  Media: Khaja

Khaja is a dessert from the eastern India and is mostly popular in the states of Odisha[1][2], Bihar 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.[3] It is also offered as a offering in the Jagannath Temple, Puri.[2]

Khajas is a baklava-like dessert, and is prepared and sold in Odisha and other parts of eastern India.[4][5] Khajas of the Silao and Rajgir are known for their puffiness. 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. Khaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.

See also[edit]

References[edit]

  1. ^ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural heritage of [Orissa]. State Level Vyasakabi Fakir Mohan Smruti Samsad. 
  2. ^ a b Orissa Review. Home Department, Government of Orissa. 1990. 
  3. ^ Elizabeth Fernandez, Sugar and spice and all things nice, ISBN 978-1409287223
  4. ^ 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