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Khaja

Khaja
Khaja
  • Prep time
  • Cooking time
  • Serves20 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian, North Indian, South Indian
  • Good for Brunch , Snacks
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About this Recipe

To understood & appreciate the cult of Jagannatha with all its social, cultural & spiritual implications is not an easy job. Taking about the temple kitchen which has got the capacity to cook for a lakh of devotees on a day where Mahaprasad is cooked only in earthen pots kept one over the other on an earthen furnace. The steam-cooked food is offered to Lord Jagannath first and then to Goddess Bimala after which it becomes Mahaprasad. Do you know everyday "Chappan Bhoga"(56 type food) is offered to Lord Jagannath during worship. There are "sukhila Mahaprasad" like arisa,puli,kakara ...,KHAJA also part of the list. "Khaja" ,this crispy sweet dish is a common sight on the streets of puri. In fact there is a particular area in Puri named after it "Khajapati" where one can get the best variety.

Ingredients & Quantity
  • 4 cups Plain flour
  • 4 tbsps Clarified butter,melted
  • 2 tbsps Clarified butter
  • 2 cups Sugar
  • 1 cup Water
  • 1 tbsp Cardamom powder
  • 1 tbsp Black pepper, powdered
  • 1 tsp Cinnamon powdered
  • Cooking oil
  • cold water
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How to cook?
  1. In a bowl, add the flour ,melted ghee and mix well. Add cold water to make a smooth yet firm dough. Cover the dough and keep aside for at least 15 to 20 minutes. Make a paste mixing 2 tbsp clarified butter (ghee) and 2 tbsp maida (plain four).
  2. Divide the dough into eight equal part.Take one ball and roll into rectangular shape sheet.Roll another one like this.
  3. Smear flour paste on one sheet and place another on top of it.Spread flour paste on top of the second sheet.Roll tightly both the sheet together into a log.
  4. Cut the log into 1 inch equal pieces. Roll each piece vertically . Heat oil , fry them at medium flame until they are light brown on both side.Cool them completely. In the mean time prepare sugar syrup adding 2 cup sugar ,1 cup water into a pan.
  5. Boil till it is sticky .Add cardamom powder to it. Add black pepper & cinnamon powder to it (opt).you can skip if you don't like the flavor.
  6. When the syrup is hot, dip fried khaja in it. It should be coated from both sides, take them out over greased plate. Let it cool at room temperature and serve. These can be stored in an air-tight container up to 2 week at room temperature.
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Naah! Not that fond of food