Odisha Khaja Sweet Layered Pastry Puri

Method

1. 1

   Make stiff dough: Combine maida and oil. Rub oil into flour. Add water gradually to form a very stiff, smooth dough. Knead 5 minutes. Rest 20 minutes.

2. 2

   Divide and roll very thin: Divide into 4 portions. Roll each portion into a very thin sheet — about 2 mm thick.

3. 3

   Layer the dough: Place one rolled sheet flat. Dust with 1 tbsp powdered sugar-sesame mixture. Roll another thin sheet and place on top. Dust with sugar-sesame. Repeat with all 4 sheets — 3 layers of filling between 4 sheets of dough.

4. 4

   Roll into a tight log: Roll the layered stack into a tight cylinder. The rolling creates the layering inside the khaja.

5. 5

   Seal the ends: Press the ends of the log firmly to seal.

6. 6

   Cut into pieces: Slice the cylinder into pieces about 3 cm wide. Press each piece flat — you should see the layered spiral cross-section.

7. 7

   Heat oil on medium: Heat oil on medium.

8. 8

   Fry the khaja: Fry cut pieces for 3 to 4 minutes per side until deep golden. The layered dough separates during frying creating a delicately laminated texture.

9. 9

   Drain and soak in syrup: Remove from oil and immediately dip in warm sugar syrup for 30 seconds.

10. 10

    Cool on a rack: Place on a rack. The syrup sets on the surface. The khaja should be crispy-layered outside with a honeycomb-like laminated interior.

11. 11

    Note: Khaja is the most well-known Odia sweet — sold in thousands of sweet shops in the Puri bazaar and distributed as Jagannath Temple prasad. The laminated, layered structure of khaja requires skill in rolling and layering the dough. The Puri-style khaja has a harder, crispier texture than the Silao variety from Bihar. Odisha and Bihar both claim khaja as their own regional sweet though the preparations differ significantly.