Khaja or Khajuri (Bhojpuri: š‘‚ˇš‘‚”š‘‚³š‘‚©š‘‚², romanized: KhajurÄ“) is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.
Khaja, plain or sweet mentioned in Silao, was a wheat flour preparation fried in ghee similar to Chandrakala, a flaky dessert from South India.
Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja.
[5] In his 1872ā€“1873 expedition to Silao, renowned British archaeologist Joseph David Beglar, talks about the sweet that dates back to King Vikramaditya and describes the sweetmeat.
Khajas from Silao and Rajgir in Bihar are almost entirely similar to baklava, whereas the ones from Odisha and Andhra Pradesh are made with thicker pastry sheets, and are generally hard.