Lifestyle Desk – Khaja offered in Lord Jagannath temple of Puri is identified by its thin layers, crisp texture and light syrup. It can be made well at home too, if some important rules of kneading the dough, making layers and frying are kept in mind. So this time on the day of Rath Yatra, you can also prepare Khaja at home to offer to Jagannath Swami using this method.
Material
Flour – 2 cups
Ghee – 4–5 tbsp (for moyan)
a pinch of salt
water as required
for layers
Ghee-2 tbsp
Cornflour or flour – 2 tbsp
Sugar-1 cup
Water-½ cup
Cardamom-2–3
Method
- Mix ghee and flour well. Then add water little by little and knead a hard but smooth dough.
- Cover the dough and keep it aside for 20-30 minutes. Prepare a smooth paste by mixing ghee and cornflour.
- Make 3-4 balls of dough and roll them into thin rotis. Apply ghee-flour paste on the first roti, place the second roti, apply the paste again. Prepare all the layers in the same manner.
- Now roll it tightly and cut it into 1–1½ inch pieces. Press each piece lightly and roll it lengthwise, so that layers remain.
- Fry on medium to low flame until golden and crisp. On the other hand, prepare a light consistency syrup by mixing sugar and water. Dip the fried khaja in syrup for 1-2 minutes, take it out and let it cool on a wire rack.
The biggest mistake to avoid
The most common mistake while making Khaja is to fry it on high flame. On high flame, the outer surface turns brown quickly, but the inner layers do not cook properly and do not become crispy. Also, kneading the dough too soft or not applying enough ghee-paste between the layers also results in crispy layers not being formed.
important tips
- Add good moyan, it gives crispy texture.
- Spread ghee-paste evenly while making layers.
- Do not apply too much pressure while rolling, otherwise the layers will get pressed.
- After frying, dip it in lukewarm syrup only; Very thick syrup can make Khaja heavy.
- Keep it in a box only after it cools completely, so that its crispiness remains.
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