Jagannath Prasad-Khaja & Pheni,

Every day, Khaja is cooked and offered as a delectable Prasad at Lord Jagannath’s shrine. Lord Jagannath’s favourite treat is supposed to be produced by frying concentric circles of chapatti-like dough, then dipping them in sugar syrup (coat) and infusing them with ethnic flavours.

The Khaja recipe is a traditional coastal dish offered as part of India’s Puri Jagannath temple’s “Sukhila Prasad.” This is a sweet meal made with fewer ingredients that consists of stacked fritters dipped in sugar syrup.

Try this Khaja recipe for any future special event and you’ll get rave reviews from your family and visitors. The Khajas may be kept in sealed containers for up to two weeks because it is an excellent keeper. Enjoy Khaja, one of the “Chappan Bhoga” (56 different varieties of food provided as Prasad at Jagannath Temple ), around tea time or as a dessert choice to round off a celebratory feast.

Well-packaged for transportation purposes, ensuring that the product’s quality is preserved.

After opening the packet, store it in an airtight container.

 This is a Prasad Pack with a little ‘Nirmalya(Mahaprasad) Packet inside.

Ingredients for Khaja

Ingredients For Layered Fritters

1. 4 cups All Purpose Flour (Maida) , + 2 tablespoon
2. 2 Ghee , + 2 tablespoon, melted 
3.  teaspoons Cardamom Powder (Elaichi)
4.  teaspoons Black pepper powder , freshly powdered (optional)
5.  teaspoon Cinnamon Powder (Dalchini) , optional
6. Oil , to cook
7.   Chilled water
8. Ingredients for Syrup
9. cups Sugar
10.  cup Water

Khaja Recipe: How to Make It (Layered Fritters Dunked In Sugar Syrup)

11. To make Khaja, combine the flour, melted ghee, and salt in a mixing dish. To get a smooth yet firm dough, add cold water. Cover the dough with plastic wrap and set aside for 15 to 20 minutes.
12. To produce a flour paste, combine 2 teaspoons clarified butter (ghee) and 2 tablespoons all-purpose flour.
13. The dough should be divided into eight equal halves. Roll a ball into a rectangular-shaped sheet. Roll another one in the same manner.
14. Spread the prepared flour paste on one sheet and cover it with another. Apply the flour paste to the second layer and tightly roll the two sheets together to form a log.
15. Cut this flour log into 1 inch pieces that are all the same size. Vertically roll each piece.
16. In a deep fry pan, heat enough oil to cook them in batches over a medium temperature until golden brown on all sides. Allow them to cool fully.
17. Meanwhile, make sugar syrup by combining 2 cups sugar and 1 cup water in a saucepan.
18. Bring to a boil and continue to simmer until the mixture gets sticky.
19. Toss in the cardamom, black pepper, and cinnamon powders. This spice addition is entirely optional. Turn off the flame.
20. Using butter or ghee, grease a big platter.
21. Dip the fried khaja into the syrup that has been made while it is still warm. Place the well-coated khajas on the oiled plate right away.
22. Spread the prepared flour paste on one sheet and cover it with another. Apply the flour paste to the second layer and tightly roll the two sheets together to form a log.