Khaja is believed to be one of India’s oldest surviving sweets with a history spanning over 2,300 years. A famous delicacy of Odisha and Lord Jagannath’s favorite food, the Khaja history is often mistaken as Odisha’s own invention. However, historical traits confirm that Puri Khaja travelled to Odisha from Bihar, the actual birthplace of the flaky offering. Khaja boasts of a rich past, enjoyed by emperors and Gautam Buddha himself.
Khaja is so sacred that it is among the 56 ‘Bhog’ items of Jagannath Puri’s Temple. Anyone visiting Puri cannot return without a packet full of the traditional Khaja. The Khaja history dates back to 320 BCE, originating from the ancient Nalanda.
Puri Khaja Story: Origin, History & Popularity
Khaja history has its earliest form tied to the ancient Magadh region, a part of the former state of Magadh and the United State of Province. Today, the area spans Bihar and the eastern part of Uttar Pradesh. According to archaeologist Joseph David Beglar, in his expedition to Silao in 1872, he mentioned that the origins of Khaja date back to Vikramaditya’s reign. Tales suggest that Gautam Buddha enjoyed having the Silao Khaja while traveling from Rajgir to Nalanda. He used to have the flaky Khaja mixed with milk.
Another theory explains that Khaja was invented in the Mauryan Dynasty. According to this theory, wheat became a prominent crop in the regional palate during the Mauryan period. Khaja is mentioned in the Rigveda, specifically in Chanakya’s Arthashastra as a ‘Power Sustenance’.
In the 13th-century Sanskrit cookbook Manasollasa, it documents a layered, sophisticated treat called Khajjak, often offered as a treat to God. By the 12th century, Khaja reached Odisha and was adopted as Jagannath’s Mahaprasad.
The Khaja story that started from Silao, later reached Puri and as per food historians, Andhra Pradesh also began making Khaja. The Kakinada Khaja originated in 1891 and its two variations are madathakhajas and gottamkhajas. While the Silao Khaja is dry and made of pastry cylinders, the Andhra Khaja is made of ribbons of pastry and has a sweet, gooey texture.
Puri Khaja Story: How it Became Lord Jagannath’s Mahabhog
Many assume that Khaja is a native invention of Odisha. But that isn’t true. The Puri Khaja story dates back to the 12th century when the Khaja travelled from the Magadh region to Odisha. There is no stable documentation regarding the adoption of Khaja in Puri’s food tradition, but as per historians’ estimation, the Khaja was born in Magadh, modern-day Bihar. In Odisha, the local chefs elevated the Silao Khajas of Bihar by resting them on sal leaves after coating them in sweet syrup. The subtle sal leaves aroma adds a distinct flavor to Puri Khaja. The Puri Khaja resembles the Silao Khaja due to its dry, sweet and distinct layers. The Puri Khaja is also known as Feni.
Famous Folklore
According to a famous folklore, there was once a Muslim sweetmaker who desired to offer a special sweet to him. One day, Lord Jagannath came in a dream of the Muslim sweetmaker and told him that he wanted to have Khaja, instructing him in the making process. He asked him to bring it to the temple. The next day, he prepared the same and went to the temple to offer. But the guards and priest stopped him from entering; even after insisting, they didn’t agree. Suddenly, a dog came and snatched the Khaja and ran inside the temple. After chasing for some time, the dog vanished, leaving everyone perplexed. Soon, a voice from the sanctum said that Lord Jagannath himself instructed the Muslim man to prepare the sweet and he came as a dog and took it. From there onwards, he said he liked the sweet and wanted it to be offered on a daily basis.
Puri Khaja Making: Check Out How Centuries Old Khaja is Made
Khaja is a multi-layered, sugary, crispy and flaky dessert that’s deep-fried and dipped long for the perfect glossy and sweet texture. To make Khaja, you require maida, sugar and ghee.
- Dough making- A firm dough needs to be kneaded using maida, ghee and salt. It should rest for an hour and then be rolled out into thin sheets.
- Layering- The thin sheets are then stacked, rolled and folded. This process is unique and makes the Khaja flaky and crispy.
- Shaping & Frying- The pieces are cut into rectangles and deep-fried until golden brown
- Sugar Dip- The hot Khajas are quickly dunked into thick sugar syrup. The outer layer absorbs the syrup, making the Khaja look glossy from the outside without losing the crunch or texture.
What Makes Puri Khaja so Famous?
Puri Khaja is unique for its texture, a crispy, flaky exterior with soft, syrup-soaked layers. The taste, composition and preparation of Puri Khaja is not just famous in Odisha or India, but across the globe. The blending taste of sal leaves with the sugary syrup makes the Puri Khaja stand out alone.
One of the favorite meals of Lord Jagannath, the Khaja is one of the items of the 56 offerings (Chappan Bhog) prepared daily for the deity. The Khaja is a part of Sukhila Mahaprasad in the daily offering. Inspired by the GI-tagged Silao Khaja of Bihar, the Puri Khaja is a crucial component in Lord Jagannath Mahaprasad as it has earned global recognition as one of the best pastries around the world.
Rath Yatra Special: Order Sweets from Gintaa
The grand Hindu festival of chariots, Rath Yatra, celebrates the annual journey of Lord Jagannath, brother Lord Balaram and sister Subhadra from the main Jagannath Temple to Gundicha Temple (aunt’s house). This Rath Yatra, enjoy the divine sweetness of Khaja and other sweets at home only from Gintaa.
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Conclusion
The history of Khaja is a remarkable blend of culinary craftsmanship and spiritual devotion. From its ancient origins to its place among the sacred Mahaprasads of the Jagannath Temple, Khaja has earned a timeless reputation as one of Odisha’s greatest culinary treasures.
Whether appreciated for its flaky texture, historical legacy, or religious significance, Khaja remains an enduring symbol of Puri’s culture and India’s rich temple food traditions.
