Khaja / Kaja (Mahaprasad From Jaganaath Dham)

Name: Khaja / Kaja (Mahaprasad From Jaganaath Dham)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cup All purpose flour; 2 tsp Desi Ghee; 1 pinch Salt; Cold water (to make a tight dough); 3 cup Sugar; 2 cup Water; 2 pinch Edible camphor; 2 tsp All purpose flour (for applying between layers); 1 1/2 tsp Desi Ghee (for applying between layers); Oil ( for deep frying)

Sweta Biswal

Khaja / Kaja (Mahaprasad From Jaganaath Dham) - Plattershare - Recipes, food stories and food lovers

Indian

About Khaja / Kaja (Mahaprasad From Jaganaath Dham)

'Khaja' or 'pheni' is a crisp and flaky sweet that is a favorite of Lord Jagaanath. It makes it's presence felt right from the moment one enters Jagaanath Dham.

Stacked in circular mounds or even heaped into baskets, there is so much of it in plain sight that one might just be mistaken into thinking that the copious quantities are meant to appease an army.

4.30 from 10 votes

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Recipe Time & More

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Served AsDesserts Snacks

Recipe TasteSweet

Calories - 282 kcal

Servings - 12

Ingredients

▢ 2 cup All purpose flour
▢ 2 tsp Desi Ghee
▢ 1 pinch Salt
▢ Cold water to make a tight dough

For the syrup

▢ 3 cup Sugar
▢ 2 cup Water
▢ 2 pinch Edible camphor
▢ 2 tsp All purpose flour for applying between layers
▢ 1 1/2 tsp Desi Ghee for applying between layers
▢ Oil for deep frying

Instructions

▢
Take the flour, salt and ghee in a mixing bowl. Rub together for 5 mins.
▢
Add cold water little by little and knead into a pliable ball. Smear a little ghee on the dough. And keep it aside for 30 mins.
▢
Make a paste out of the 2 tsp flour and 1 1/2 tsp ghee.
▢
Divide the dough into 4 equal parts.
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Roll out each portion into a rectangular shape.
▢
Rub some of the flour-ghee paste on one such sheet. Place another sheet on it. Rub more of the paste over the second sheet. Roll into a tight cylinder.
▢
Cut into 1 1/2 inch wide pieces. Roll out each into 5 inch long pieces. DO NOT make it too thin else it wont puff and turn flaky.
▢
Heat the oil in a wok.
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Once it gets heated to a sufficient temperature, put in 2-3 pieces at a time. Fry on both sides till a golden brown and crisp.
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Remove and keep aside on paper towels to absorb excess oil.
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Repeat the process with all the pieces.
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Keep them aside till completely cool.
▢
For making a syrup, heat the sugar and water in a deep saucepan. Once the sugar melts and gets to a two string consistency, remove from the flame.
▢
Dip the fried khaja in the warm syrup and remove immediately. Sprinkle the powdered camphor all over the sweetened khajas. Allow to cool down.
▢
Serve warm.
▢
Store the rest in airtight containers and store up to 2 weeks .

Recipe Notes

Also See:

Madatha Kaja / Khaja
Khaja / Kaja
Makara Chaula ( Makar Sankranti Special From Odisha )
State On Platter - Odisha, The Land Of Temples, Dalma And Chhenapoda

Explore Recipes by Tags odisha or odia recipes regional recipes sweet recipes

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4.30 from 10 votes

Recipe Nutrition

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Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

6 Comments

Mukta Bentur

November 20, 2023 / 2:41 pm Log in to Reply

I’m excited to make this at home!
Raj Aryan

December 16, 2021 / 12:18 pm Log in to Reply

What a flavorful dish! Thanks for sharing.
Natasha Gakhar

January 10, 2019 / 7:20 am Log in to Reply

I’m loving this recipe already!
Geeta Biswas

April 9, 2018 / 12:00 am Log in to Reply

Yes I went Jagannath temple I know the taste all sphopkeeper loud in a same tune, Dhaingirigiri, Dhaingirigiri.
Rajeswari Annamalai

April 9, 2018 / 12:00 am Log in to Reply

Lovely! We make similar pheni but coat with rice flour paste in between the layers 🙂
Anju Bhagnari

June 25, 2017 / 12:00 am Log in to Reply

So lovely…Prasad of Lord Jagaanath…Thnx for sharing, Sweta