Khaja
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| Origin | |
|---|---|
| Alternative name(s) | Pheni |
| Place of origin | India |
| Region or state | Odisha, Bihar |
| Details | |
| Main ingredient(s) | Wheat flour, sugar, oil |
Khaja is a dessert of India. 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.[1]
Khajas is a baklava-like dessert, and is prepared and sold in Odisha, Bihar, Jharkhand and Andhra Pradesh.[2][3] Khajas of the Silao and Rajgir are known for their puffiness. Where as khaja of Puri is too famous. At first, the butter is of 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
References
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- ↑ Elizabeth Fernandez, Sugar and spice and all things nice, ISBN 978-1409287223
- ↑ Elizabeth Fernandez, Sugar and spice and all things nice, ISBN 978-1409287223
- ↑ Chitrita Banerji, Eating India: An Odyssey into the Food and Culture of the Land of Spices, ISBN 978-1596910188
