Odisha's Iconic Sweet: Khaja
Odisha’s iconic sweet, khaja, has been ranked among India’s top 10 best sweet pastries by TasteAtlas. This flaky sweetmeat originates from the Mauryan empire and carries deep religious significance.
Regional Variations
- Khaja is found in different forms across India, notably in Bihar and Andhra Pradesh.
- In Bihar (Silao and Rajgir), khaja is known for its puffiness.
- In coastal Andhra Pradesh, khaja is characterised by a dry exterior and a sugar syrup filling.
Historical Significance
The sweet dates back over 2000 years, tracing its origins to Kalinga (ancient Odisha). It was a prized offering in temples and royal courts.
Association with Jagannath Temple
Khaja is one of the chappan bhog (56 offerings) served daily to Lord Jagannath in Puri, making it a symbol of religious devotion and cultural pride.
Preparation Process
The preparation of khaja involves four main steps:
- Dough Making: Firm dough is made with maida and ghee, rolled into thin sheets.
- Layering: Sheets are stacked, rolled, and folded with a paste of flour and ghee (sata) applied between layers.
- Shaping and Frying: Cut into shapes and deep-fry until golden and crisp.
- Sugar Bath: Fried khajas are dunked into the thick sugar syrup.
Cultural and Culinary Significance
Khaja is not just a dessert but a culinary heritage of Odisha, commonly found during festivals, weddings, and temple visits. It holds deep spiritual value as a Mahaprasad of Lord Jagannath.
The sweets' contrast of crispy layers with a soft sugar glaze offers a delightful mouthfeel. It remains fresh for several days without refrigeration, making it an ideal travel sweet or gift.
