The traditional ‘Khaja’ owes its origin to Puri and its quality is far better in the pilgrim city compared to other places.
Refined wheat flour with sugar is made into layered dough and lightly fried in oil to make khaja. This Puri Khaja is offered as an offering in the Jagannath Temple, Puri Orissa. This Puri Khaja is sourced directly from near Jagannath Temple and shipped to customer’s place. This Puri Khaja is made with extra care (Karapak) to remain fresh for 10 to 12 days. This crispy & multilayered Puri Khaja will remind you of your childhood days. Buy Puri Khaja Online for Home Delivery across India. The Puri Khaja is authentic and absolutely delicious. These product from Odisha is world famous and savored by sweet lovers across the globe.
Generally, two kinds of ‘prasad’ is prepared and served to the residing deities of the temple. Sankhudibhog or the cooked prasad includes a variety of rice, lentils, curries, kheer and many other preparations without using onion and garlic. Similarly, sukhilabhog or dry prasad includes different kinds of dry and sweet confectionaries like khaja, magajaladdu and a dozen of more choices.
As history has it, the sweet and crunchy ‘khaja’ prepared from refined flour and sugar used to be prepared in large quantities and distributed among the devotees after being served to Lord Jagannath and other deities, the State Government has granted industry status to Khaja, thus making it flexible for the entire production and procurement process of this sweet delicacy. In order to facilitate the Khaja business, this is really an amazing move on part of the Government and the decision has duly been welcomed by both the shop owners as well as the local residents. That apart, in the near future, there might also be plans for application of Geographic Indication (GI) tag for Khaja.
Here’s how Arisa Pitha is typically prepared:
Rice Preparation: Raw rice is soaked in water for a few hours to soften it. After soaking, the rice is drained and ground into a coarse flour or paste. This rice flour forms the base of the Arisa Pitha batter.
Jaggery Syrup: Jaggery is melted in a pan to create a syrup. The jaggery syrup is then mixed with the rice flour to form a smooth and thick batter. The amount of jaggery can vary based on how sweet you want the Arisa Pitha to be.
Frying: In a deep pan, oil or ghee (clarified butter) is heated. Small portions of the batter are taken and flattened into round shapes using hands or a greased surface. These flattened portions are then carefully placed in the hot oil or ghee for frying.
Crisping: The Arisa Pitha is fried until it becomes golden brown and crispy on both sides. The frying process gives it its signature texture and color.
Draining and Cooling: Once the Arisa Pitha is fried, it’s taken out of the oil and allowed to drain on absorbent paper to remove excess oil. After draining, it’s left to cool.
Serving: Arisa Pitha can be served warm or at room temperature. It’s enjoyed as a snack or dessert. Its crispy exterior and sweet flavor make it a delightful treat.
Arisa Pitha is a beloved part of Odia cuisine, and its preparation and flavor may vary slightly from region to region within the state. It’s often prepared during festivals like Raja Sankranti and other special occasions, and it holds cultural significance in Odisha’s culinary traditions.