Khaja (ଖଜା) is a crisp, layered pastry of flour and ghee that is fried and then soaked in sugar syrup. In Odisha it is most closely linked to Puri, where it is one of the dry sweets offered to Jagannath and distributed as part of the temple's Mahaprasad. For generations, pilgrims have carried home boxes of Puri khaja as a blessing for family and neighbours.
Origin and history
Khaja is an old sweet across eastern India. The best-documented relative is Silao khaja from Nalanda district in Bihar, which received a Geographical Indication tag in 2018. According to a local tradition in Bihar, khaja was offered to the Buddha at Silao. The Better India describes Puri khaja as a later Odia adaptation of this sweet, in which cooks added refined flour and ghee to wheat flour to make the dough elastic enough to form distinct layers. This account comes from food writers rather than primary historical records, so Odiapedia treats it as likely but not proven.
The exact date when khaja entered the Jagannath Temple's offerings is not documented in sources Odiapedia could verify. Some popular articles say khaja has been part of the temple's offerings "since the 12th century". This claim is not supported by primary evidence and is not used here.
Khaja and the Jagannath Temple
In the temple, Mahaprasad is divided into Sankudi (cooked dishes such as rice and dal) and Sukhila (dry items). Khaja is one of the best-known Sukhila items. Dry Mahaprasad keeps well, so it can be carried home to people who could not visit Puri.
In December 2024, Odisha TV reported that the Puri district collector had said only khaja bought inside Ananda Bazar, within the temple premises, counts as Sukhila Bhoga. The same report described about 300 khaja shops along the roads leading to the temple. It also described concerns about the quality of oil and ghee and about vendors using tampered scales.
Ingredients
Recipes differ between shops and households. The table shows typical proportions for a home batch.
| Ingredient | Typical quantity | Role |
|---|---|---|
| Refined flour (maida) | 2 cups (about 250 g) | Main dough |
| Wheat flour (optional) | 2 to 4 tablespoons | Some cooks mix it in for texture |
| Ghee | 3 to 4 tablespoons in the dough, plus extra for layering | Makes the layers flaky |
| Rice flour or cornflour | 2 tablespoons | Mixed with ghee into a paste spread between layers |
| Water | as needed | To make a firm dough |
| Sugar | about 300 g | For the syrup |
| Ghee or oil | for deep frying | Frying medium |
Wikipedia's article on khaja describes a dough of wheat flour, mawa and oil. Puri shop recipes more commonly use maida and ghee without mawa, so sources differ on whether mawa is used.
How is Puri khaja made?
- Make a stiff dough. Rub ghee into the flour, add water a little at a time and knead to a firm dough. Rest it for a short while.
- Roll thin sheets. Divide the dough and roll each piece into a very thin sheet.
- Layer. Spread a paste of ghee and rice flour over a sheet. Place the next sheet on top and repeat for several layers.
- Roll and cut. Roll the stack tightly into a log and cut it into short pieces. Press each piece lightly so the layers fan out at the edges.
- Fry slowly. Deep-fry in ghee or oil on low heat until the layers separate and turn crisp and pale golden.
- Soak and dry. Dip the hot pieces in thick sugar syrup, then drain and let them dry. In some traditions they are rested on sal leaves.
The result is crisp and flaky rather than soft. Odia khaja is generally harder and thicker-layered than the delicate, baklava-like khaja of Silao.
Variations
- Ghee khaja: Fried in pure ghee, sold as the premium version in Puri.
- Oil-fried khaja: A cheaper everyday version.
- Sugar-coated or dry khaja: Has a visible sugar coating and keeps longer.
- Jaggery-syrup khaja: Uses jaggery or palm jaggery syrup, a variation described by food writers.
When is khaja eaten?
Khaja is bought and eaten all year in Puri. Demand rises sharply during the Rath Yatra and other major temple festivals, when lakhs of pilgrims visit the town. Families serve Puri khaja to visitors as Mahaprasad, and it often appears at religious functions across Odisha.
Where to try khaja in Odisha
- Puri: Ananda Bazar inside the temple (for Hindu devotees) and the many khaja shops on the streets leading to the temple. Incredible India lists khaja among the dishes to try in Puri.
- Bhubaneswar and Cuttack: Sweet shops sell khaja year-round, although it is still thought of as a Puri speciality.
Buy from shops that weigh in front of you and show clear prices. Remember that only khaja bought inside the temple is considered Mahaprasad.
Nutrition notes
Khaja is a fried flour pastry soaked in sugar syrup, so it is energy-dense and high in sugar and fat. Odiapedia has not found a reliable published nutritional analysis of Puri khaja and does not give figures.