Make Yourself Bihari Food Part – 26: Khaja

By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

Also try: Make Yourself Bihari Food Part – 25: Hare chane ka bhabhra

Khaja 

“Mithai ka raja —– khaja” is  a deep fried sugar coated sweet and is an integral part of a Bihari wedding celebration. Crunchy and multilayered, dipped in sugar syrup the khaja is stated to date back to 2000 BC and is believed to have originated from the gangetic plain. Every bihari across the globe must be having a nostalgic memory of this flavourful dessert since sending a basket full of khaja during the wedding celebration is an essential ritual in the state of Bihar. Khaja is available throughout the state of Bihar but Silao (a place near Rajgir) ka khaja enjoys the most popularity.

Ingredients

For sugar syrup

Sugar : 2 cups

Water : 3 cups

Lemon juice : 1 tsp

Cardamom : a pinch

For crispy wafer

Maida : 1 cup

Ghee : 2 tsp

Salt : a pinch

Water

Oil : for frying

Step 1

boil sugar and water until the sugar gets completely dissolved. Turn off the heat and add the lemon juice and cardamom powder and mix it well. 

Step 2

In a bowl mix together maida, ghee, salt and water and knead a smooth and soft dough.cover and leave it for at least fifteen minutes.

Step 3

Roll five equal sized thin chapati.

Step 4

Spread the chapati and generously brush oil over it. Next sprinkle the dry flour and place the other chapati over it and repeat the same procedure with all the chapatis.

Step 5

Now roll it and cut into 1 inch pieces and slightly flatten it.

Step 6

In a low medium flame fry the khaja until they turn crisp and golden brown.

Step 7

Once done place the fried khaja in a warm sugar syrup and let them soak for five minutes.

Step 8

Serve it hot or store the khaja in the air tight container for ten to fifteen days.