Khaja Recipe | Indian Sweet Recipe | Odisha/Bengali Khaja Recipe | Chirote | Sweet | Khaja

Khaja is a dessert from the eastern India and is mostly popular in the states of Odisha, Bihar and Andhra Pradesh. Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja. Watch the video for all the tips and tricks.
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I have used Ghee in this video that you can easily make at home.
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Khaja recipe is a traditional coastal recipe that is served as a part of “Sukhila Prasad” in India’s Puri Jagannath temple. This is a sweet dish recipe, prepared from fewer ingredients which are already available in your kitchen.

It's Also known as Kakinada kaza, Chiroti Recipe, Phenori Recipe, Sweet Satta Recipe, Chirotti recipe. How to make Chiroti?

Try this Khaja recipe on any of the special occasions. Best thing aboutthe Khajas is that it can be stored in airtight containers up to 2 weeks.

It's one of the “Chappan Bhoga” (56 types of food served as Prasad at Jagannath Temple, Puri) to savor its festive taste during tea time or as a dessert option to end a festive meal.

Khajas is a baklava-like dessert, and is prepared and sold in Odisha and other parts of eastern India. Khajas of the Silao and Rajgir are known for their puffiness. The batter is prepared from wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as "Paga". The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup.


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