Puri Khaja Recipe: Prepare flaky and crispy Khaja to offer to Lord Jagannath at home on the auspicious occasion of Rath Yatra. In this easy recipe, know the ingredients for making Khaja, the trick to make the perfect layer, the right way to make one string syrup and easy tips to get a temple-like taste.
Odisha Sweet Recipe: If there is mention of Rath Yatra and worship of Lord Jagannath, then the name of the famous Mahaprasad Khaja of Puri comes first. Crunchy, flaky and mildly sweet, this traditional sweet has been an important part of Jagannath temple offerings for centuries. The good thing is that by taking a little care and adopting the right technique, you can make this delicious Khaja at home also. Let us know its easy recipe, by which the layers of Khaja will be perfect and the taste will also be completely traditional.
Ingredients required to make Khaja
- Flour – 2 cups
- Desi Ghee – 4 tbsp (for moyan)
- Cornflour – 3 tbsp
- Ghee – 2 tbsp (for making layer)
- Water – as per need
- Ghee or refined oil for frying
- Sugar – 1½ cups
- Water – ¾ cup (for syrup)
- Cardamom powder – ½ tsp
- A few drops of lemon juice (in syrup)
Step 1: Prepare the Dough
First of all, add flour and ghee in a big vessel and mix well. Now add water little by little and knead a hard but soft dough. Cover the dough with a wet cloth and keep it aside for about 20-25 minutes, so that it sets well.
Step 2: Prepare the Layers
Prepare a smooth paste by mixing cornflour and melted ghee in a bowl. Now make 3-4 equal balls of dough and roll them into thin rotis. Apply the cornflour mixture on the first roti, then place the second roti and apply the mixture again. Similarly, place all the rotis one above the other. Now roll them tightly and cut them into pieces of about 1 inch. Roll each piece gently to form beautiful layers.
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Step 3: Fry on low flame
Heat ghee or oil in a pan. Keep the flame medium to low and fry the Khaja slowly until it becomes golden and crisp. Frying on high flame will prevent the layers from opening properly, so be patient and let each piece cook evenly.
Step 4: Prepare by dipping in syrup
Prepare a syrup by adding sugar and water in a pan. Add cardamom powder and a few drops of lemon in it. Dip the fried Khaja in the syrup for 20-30 seconds and then take it out on a mesh or plate and let it cool. Once cooled, a light layer of syrup will solidify and the Khaja will be ready to eat.
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Easy tips to make perfect Khaja
- Always knead the dough a little hard, this makes better layers.
- Apply the mixture of cornflour and ghee evenly on all the layers.
- Always fry Khaja on low flame.
- Keep the syrup to one thread only, if it is too thick then the sweet may become hard.
- After it cools completely, keep it in an airtight container, so that its crispiness remains for several days.
With this easy recipe, you can prepare the famous Khaja of Jagannath Temple with its taste and flaky texture at home. Make your family and guests enjoy the traditional taste by making it as a bhog on Rath Yatra, Janmashtami or any auspicious occasion.
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