Khaja / Kaja (Mahaprasad From Jaganaath Dham)
Advertisement
'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.
Advertisement
Ingredients
Advertisement
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.
- 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.
- 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.
- Remove and keep aside on paper towels to absorb excess oil.
- Repeat the process with all the pieces.
- 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 .
Notes
Buy on Amazon
Recipe Nutrition
Calories: 282 kcal | Carbohydrates: 66 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.4 g | Cholesterol: 4 mg | Sodium: 6 mg | Potassium: 24 mg | Fiber: 1 g | Sugar: 50 g | Calcium: 5 mg | Iron: 1 mg
Advertisement
Featured Recipes
Quick Stomach Cleanse With Cranberry And Rosemary Infused Water
Want to do a quick stomach cleanse? Then checkout this deliciously tart and herby, Quick…
Mangalore Banana Buns
Mangalore Banana Buns are sweet banana pooris and it is very easy and simple to…
Natural Red Velvet Cake | Beetroot Cake
Natural Red Velvet Cake | Beetroot CakeWhile having a conversation with my colleagues in office…
Crispy Vegetables And Egg Spring Salad
We should have our salads everyday so say the doctors and they are right! Salads…
Chia Coconut Pudding Popsicles
Chia seeds give these pops some fun texture, and a little healthy boost
French Polynesia’s Traditional Tahiti Banana Poe
French Polynesia's Traditional Tahiti Banana Poe is a sweet, pudding-like confection made from bananas, cornstarch,…
Featured Articles
Namak Shamak Chef – Meet Celebrity Chef Harpal Singh Sokhi
“Namak Shamak Namak Shamak Dal Datey Hain” sings the heart of home chefs across the globe as they prepare a…
What are Genetically Modified Foods Pros and Cons?
Genetically modified foods pros and cons? Living things that have had their genetic material changed in some way are referred…
From Banker To Blasting Cooker To Ace Chef – Meet Meghna Kamdar
Cooking ace Meghna recalls her journey as someone who couldn’t tell a spatula from a spoon to a globally acclaimed…
Wine Basics For Everyone
Wine Basics! If you plan to meet your boss on his 25th wedding anniversary or you want impress your girlfriend’s…
Healthy salt for cooking and eating
With so many salts like kosher salt, Himalayan pink salt, table salt, iodized salt, sea salt available in the market,…
16 Essential Kitchen Tools and Equipment Recommended By Professional Chefs
Kitchen Tools and Equipment: If you ever tried to purchase or upgrade your kitchenware, you must have realized that it…
Sweta Biswal
No comments yet
Leave a Reply
You must be logged in to post a comment.
Yes I went Jagannath temple I know the taste all sphopkeeper loud in a same tune, Dhaingirigiri, Dhaingirigiri.
Lovely! We make similar pheni but coat with rice flour paste in between the layers 🙂
So lovely…Prasad of Lord Jagaanath…Thnx for sharing, Sweta