Rath Yatra Special Khaja, Lord Jagannath Favourite,Recipe Inside

The Rath Yatra Festival is a nationwide cultural event held in honour of Lord Jagannath. In Puri, though, the festival is celebrated with a zeal that surrounds the divine. Rath Yatra, sometimes called the "Festival of Chariots," is steeped in mythology. We can't let a festival go by without making some tasty treats to celebrate the occasion. The greatest time to enjoy Odisha's cuisine is during the festival of Rath Yatra. The staple rice and lentil dish, kichadi, is served alongside a variety of vegetables, including eggplant, and crisp papad. Khaja, Jalebi, Kheer, etc., and other sweets, are among the many options. Here’s a homemade Khaja recipe.  

Khaja is a beloved and time-honored Indian sweet that has been passed down through generations. This exquisite culinary masterpiece hails from the eastern regions of India and has since gained popularity throughout the nation. Khaja is a delectable treat that offers a delightful crunch and a luscious, saccharine consistency that simply dissolves on the tongue. This delectable treat is made by immersing all-purpose flour dough in a luscious sugar syrup after being deep-fried to perfection. The contrast between the crunchy outer layer and the sugar syrup results in a delectable interplay of textures and tastes. This delectable dessert is cherished by many, whether savoured during festivals or as a cosy indulgence. Its rich flavour profile promises to delight the palate with every bite. Here’s how to prepare this decadent sweet at home.  


2 cups all-purpose flour (maida) 

¼ cup ghee (clarified butter), melted 

½ teaspoon cardamom powder 

1 cup water 

Oil for deep frying 

1 cup sugar 

½ cup water 

Chopped nuts (optional, for garnish) 

Method: Mix cardamom powder, melted ghee, and all-purpose flour in a bowl. Combine thoroughly so the flour looks like coarse crumbs. Add water little by little and knead until you have a nice dough. Let the dough rest under a wet cloth for 30 minutes. The sugar syrup should be made in the meantime. Place the sugar and water in a pot and bring to a boil. The sugar must be dissolved, so bring it to a boil and let it simmer for a while. Put aside from the stove's heat. Make a bunch of little balls out of the dough. Flatten each ball into a circular disc. Oil should be heated in a kadai or deep-sided frying pan over medium heat. Fry the rolled-out dough in the hot oil until it is golden brown and crispy on both sides. Carefully slip the dough into the oil. To ensure that the khaja is fried evenly, you should turn it over. After the khaja has been fried, remove it from the pan with a slotted spoon and let it drain on some paper towels to remove any leftover oil. Make sure the fried khaja are well coated by dipping them into the sugar syrup that has been made. Give them a few minutes to coat in the syrup before serving. After removing the soaked khaja from the syrup, set them on a wire rack so that they can dry out and cool down. After it has had a chance to cool, transfer the khaja to a serving platter and, if you so wish, top it with chopped nuts. Sweeten up your snack time or dessert with some crunchy, flavorful khaja.