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Khaja, a sweet with a rich legacy, has a long history that spans centuries. Often connected with holidays and celebrations, this delicacy is very significant in Eastern Indian culture and customs. Originating from the ancient Magadh region, which spans Bihar and Uttar Pradesh, Khaja, has become a beloved dessert as it spread to Odisha, Andhra Pradesh, and Karnataka. This sweet's significance is cultural and geographical, as it has been awarded a Geographical Indication (GI) tag.
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Made with refined wheat flour and sugar, Khaja is a layered deep-fried pastry with regional variances. Khaja distinguishes itself with its unusual technique of preparing the pastry either dry, depending on the area, or soaked in sugar syrup. Particularly in the Magadh area of Bihar, Khaja is a must-have during religious events and weddings since its soft, flaky layers and sweet syrup absorption define it.
History and Origin Of Khaja
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Magadh And The Origins Of Khaja
Khaja is believed to have originated in the ancient Magadh region, a part of the former state of Magadh and the United Provinces of India. Today, this area corresponds to Bihar and eastern Uttar Pradesh. The origins of Khaja date back to King Vikramaditya’s reign, as noted by the British archaeologist Joseph David Beglar in his expedition to Silao in 1872. Silao Khaja, in particular, is linked with Lord Buddha, who was offered this sweet while traveling through the region.
Especially in locations like Rajgir and Nalanda, this close relationship to ancient history and religious leaders gives Khaja's legacy a spiritual component. For the people of Magadh, khaja is emotional and is frequently presented in religious events.
Khaja In Odisha And Andhra Pradesh
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In Odisha and Andhra Pradesh, Khaja has its variations. The preparation here involves thicker pastry sheets, making the sweet harder compared to the softer version in Bihar. Khaja from these regions is often associated with religious festivities, such as the Rath Yatra in Odisha. In Andhra Pradesh, Khaja is served dry on the outside while soaked in sugar syrup on the inside. The coastal town of Kakinada is particularly famous for its version of Khaja, known as Gottam Kaja, which originated in 1891.
Khaja's arrival in these areas influenced their local cuisine, and today, it is firmly ingrained in the customs of each state. It is also rather common among Nepal's Maithali and Bhojpuri people.
Tapeswaram Khaja And Its Legacy
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Tapeswaram, a village in the East Godavari district of Andhra Pradesh, is known for its unique style of Khaja. Tapeswaram Khaja is made using maida (refined flour), which is rolled into thin sheets and fried to create multiple layers. This type of Khaja can also include dried fruits like almonds and pistachios, adding a rich flavor.
The significance of Tapeswaram Khaja goes beyond its taste. It has become a symbol of heritage in the region, passed down through generations. Its fame has spread across India, making it a popular dessert in various cities. The Andhra Pradesh government has even considered filing for a Geographical Indication (GI) tag for this sweet, reflecting its importance in the local culture.
The Influence Of Kakinada And Its Gottam Kaja
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Kakinada, a city in Andhra Pradesh, has its own famous variant of Khaja, which is known as Gottam Kaja. It is shaped like a closed tube, a feature that distinguishes it from other types of Khaja. The recipe for this sweet dates back to 1891, when Chittipeddi Kotaiah, a resident of Kakinada, popularised it. The preparation involves frying the dough into a tube shape and then soaking it in sugar syrup, allowing it to absorb and retain its crispiness.
The Gottam Kaja has become a popular delicacy in Andhra Pradesh and across India. It is a sought-after dessert during weddings and religious festivities. Over the years, the family of Chittipeddi Kotaiah has continued the tradition of making this sweet, passing it down to future generations.
Khaja, with its long-standing history, has evolved into a cultural symbol for various regions of India. From its origins in Magadh to its variations in Odisha, Andhra Pradesh, and Karnataka, this sweet reflects the diverse culinary traditions of India. The multiple forms of Khaja, whether soft and syrupy or hard and layered, highlight the adaptability of this simple yet rich delicacy. Whether enjoyed during festivals or as a daily treat, Khaja remains a beloved sweet across the country, treasured for its taste and cultural significance.
