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From ancient Kalinga to chappan bhog, a deep dive into Odisha’s flaky temple staple khaja

Khaja is not just a dessert—it’s a culinary heritage of Odisha. This sweet treat can be found during festivals, weddings, and temple visits, making it a symbol of celebration.

3 min readNew DelhiUpdated: May 13, 2025 05:16 AM IST

Khaja is a part of Lord Jagannath's Chappan Bhog (Source: Wikimedia Commons)

Odisha’s iconic sweet, khaja, has been ranked among India’s top 10 best sweet pastries by TasteAtlas. GI-tagged and carrying deep religious significance, this flaky sweetmeat originates in the Mauryan empire. Beyond the borders of Odisha, khaja is also found in different forms in Bihar and Andhra Pradesh, making it a temple staple.

According to the global culinary guide, there are many regional varieties of khaja — the ones from Silao and Rajgir (in Bihar) are characterised by their puffiness, while khajas of the coastal part of Andhra Pradesh are dry on the exterior and filled with sugar syrup on the inside.

For the next installment of our series Bites of History, where we delve into the delicious history of India’s iconic culinary treats, celebrity chef Ananya Banerjee takes us through the history and legacy of Odisha’s iconic sweet.

Khaja ranks 2nd on a list of India’s 10 best sweet pastries (Source: TasteAtals)

Tracing the origins

“Khaja is believed to date back over 2000 years, making it one of the oldest surviving Indian sweets. Its origins are traced to Kalinga (ancient Odisha), where it was a prized offering in temples and royal courts,” said Banerjee.

According to her, what makes khaja stand out is its association with the Jagannath Temple in Puri, where it is one of the chappan bhog (56 offerings) served to Lord Jagannath daily. It’s also sold in large quantities around the temple, becoming a symbol of religious devotion and cultural pride.

How is Khaja made?

Khaja is a multi-layered, crisp, and flaky dessert that is deep-fried and soaked in sugar syrup. Banerjee shared that 4 primary steps go into preparing this delicacy:

1. Dough Making: A firm dough is prepared using maida and ghee. It is rolled out into thin sheets.

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2. Layering: The dough sheets are stacked, rolled, and folded—this gives khaja its distinct layered texture. Often, a paste of flour and ghee (known as sata) is applied between layers.

3. Shaping and Frying: The pieces are cut into rectangular or diamond shapes and deep-fried until golden and crisp.

4. Sugar Bath: Once fried, the hot khajas are dunked into thick sugar syrup. The outer layer absorbs just enough syrup to become glossy and sweet without losing its crunch.

Khaja is believed to date back over 2000 years (Source: Wikimedia Commons)

What makes Khaja so popular?

As a Mahaprasad of Lord Jagannath, it holds deep spiritual value and religious significance. Pilgrims often carry it back home, spreading its fame far and wide. The contrast of crispy, flaky layers with a soft sugar glaze gives khaja a delightful mouthfeel,” said the chef. Even though it is sweet, it is not overly cloying and happens to stay fresh for several days without refrigeration, making it a great travel sweet or gift, she added.

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Suffice it to say that khaja is not just a dessert—it’s a culinary heritage of Odisha. This sweet treat is a symbol of celebration and can be found during festivals, weddings, and temple visits.

Ishika Roy

Ishika Roy is a distinguished lifestyle journalist and Sub Editor at The Indian Express. Bringing nearly two years of rigorous newsroom experience, she specialises in the nuanced intersection of personal life, cultural trends, and societal shifts, delivering incisive coverage on how these forces shape modern Indian existence. Experience and Career Ishika Roy began her journalism career by building a strong academic foundation. She holds an undergraduate degree in Sociology from the prestigious Miranda House, Delhi, and further cemented her expertise with a Master's in Journalism from SIMC, Pune. This educational background underpins her professional role as a Sub Editor and lifestyle reporter at The Indian Express, where she has rapidly established a portfolio covering contemporary social dynamics, from modern dating anxieties to emerging consumer obsessions. Expertise and Focus Areas Roy’s reporting is known for its authoritative depth, often utilizing a sociological lens to analyze pop culture. Her specific beats and unique approach include: Lifestyle & Culture: Incisive reporting on beauty, skincare, fashion, art, and the evolving landscape of cultural practices. Generational Trends (Gen Z): Focused analysis on how social dynamics, technology, and emerging movements—such as 'food raves,' 'fake weddings,' and 'rage bait'—are shaping the lives of younger generations. Societal Nuance: Explores complex social topics like relationships, self-worth, and cultural dynamics, always focusing on their tangible impact on everyday life. Roy’s trustworthiness is derived from her commitment to high-quality, verified reporting and her unique academic perspective. Her sociological training allows her to move beyond surface-level trends and provide rigorous analysis of social phenomena, establishing her as an expert source on modern Indian consumer and cultural shifts. Her extensive work published in The Indian Express is a testament to her commitment to delivering objective and impactful commentary on the pulse of contemporary life. Find all stories by Ishika Roy here. ... Read More

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