Puri khaja sweet, Odisha famous sweet puri Khaja/Goja/gaja, Khajja.
Khaja is made from refined wheat flour with sugar is made dough, with or without dry fruit or other stuffing and lightly fried in oil . It is one of the very famous sweets of Odisha and is related to emotions of all Odia people. khaja also offered as an offering in the Jagannath Temple, Puri.
Khajas also prepared in Silao and Rajgir in Bihar are almost entirely similar to Baklava, whereas the ones from Odisha and Andhra Pradesh are made with thicker pastry sheets, and are generally hard. Kaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.
Ingredients need for Puri khaja:-
- Maida- 500gm
- Refined oil- 100ml + extra for deep frying
- Baking soda- ½ teaspoon
- Sugar- 1 kg
- water- 250 ml ( around 1 to 1.5 cup)
Methods for making Puri khaja at home:-
- Mix in baking soda and 100 ml of oil in ½ kg flour, rub till the flour is nicely coated with oil.
- Adding little water, make a tight dough similar to that of pheni.
- Make a big ball, and roll it into a slab of around 2 inches thick.
- Using a knife, cut square pieces and deep fry them in moderately hot oil on low flame, until they turn golden brown.
- note: the gajas are very delicate and need to be turned few times while frying. Do it with a knife, delicately , not with big spatulas.
- All through the frying process the flame should be low, otherwise the khaja and gaja won’t cook inside properly.
- Melt 1 kg sugar in 2 cups of water over medium flame, keep stirring in between.
- Check the consistency of syrup in between, it should come to one string consistency when pressed between thumb and index finger.
- Once the string consistency is achieved, switch off the flame.
- Leave the pheni and gaja into the syrup for soaking, using a spatula take them out after draining excess syrup.
- Pack in airtight containers, they store well for long time.