PURI, ORISSA; KHAJA-A SWEET SENSATION

Weekends are fun if spent at the place you love a lot and to top it if the place has some amazing mouth watering sweets. I bet… your dormant sweet tooth will become all the more active and will give you company till you pack your bags. They say that  the sea breeeze plays some gastronomical tricks to instigate your hunger pangs! True it is.


Last weekend I visited Puri. Sea is the obvious attraction besides the much talked about Khaja. Trust me , it tastes heavenly. Once you are done with the fun and frolic at the beach and photography as well , your next stop should be the outlets selling khaja. There  is a lot of variety ranging from khaja made of ghee, oil or dalda. Price varies and taste too. I would prefer the ghee one. It simply melts in mouth. Just to mention , if you ( which I am sure you will) visit the famous Jagannath Temple you will be given khaja as a part of Prasad when you offer Puja to God but yes taste will be different and I suppose it has to be ; after all that has the blessings mixed! This temple witnesses innumerable footfall as there are thousands of; devotees across the world and donations too pour in from all the corners of the world; highest recorded is Rs 1.72 crore from an European devotee. These are facts which make this place all the more interesting. Amidst all these the interest of having khaja remains intact though.

How to make one!

In a large mixing bowl add flour and oil mix it well, then slowly add water to make stiff dough.
Knead it for 10-15 minutes or until it’s smooth and set aside for 5 to 10 minutes. In a large mixing bowl add flour and oil mix it well, then slowly add water to make stiff dough.

Knead it for 10-15 minutes or until it’s smooth and set aside for 5 to 10 minutes.

For Sugar Syrup:

Mix the sugar and water in a heavy-bottomed pan and set up to boil, on a medium flame.A scum will be formed on the surface. Remove this by skimming the syrup with a spoon or straining it through a metal sieve.Put back to boil. Keep testing the syrup to check its consistency. To do this dip a wooden spatula in the syrup and lift out

For Khaja:

Now roll the dough into a rectangular shape with the thicknes of a chpati (roti).Then spread the ghee+flour paste evenly over the rectangular surface.Now roll the rectangular dough from one side to give it a rope like shape. Then cut it into one inch size pieces. Roll each piece again to make about 5 inch long khaja.Now heat oil in a frying pan and deep fry the pieces of khaja on medium to low flame. After the frying is over,  dip the khajas into it (one at a time) and take out. Serve after the same becomes cold.

Once you are at the beach you would be knocked innumerable times by the vendors selling sweets and you have to try really hard to forget the names ; Modono mohono, Chhanar goja, shor puriya and rosogolla. Ummm! I bet you cannot stop loving them . Puri will appear on your list every time you plan an outing with your family.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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