Khaja Maha Bhog and Nirmalya

Jagannath Dham Prasad

First the fine corn flour is kneaded and rolled like chappatis on a chappati board. It is made into fine layers, like Baklava’s Mo dough. This is done by first cutting the KHAJA pieces into flat strips. With the three middle fingers, the cook dips his hand into a bowl of 1/4 cup ghee and 1/4 cup water. He runs his fingers in straight lines across the rolled dough. Then the KHAJA is rolIed like a chappati or tortilla and cut into 1 “sections. These are rolled out. flat, in pieces 4 by 6”. In hot ghee they are fried until golden brown. Hot sugar water is boiled until it becomes a thick syrup (1 glass sugar, 3 glasses water). The fried KHAJAS are lightly dipped in this syrup and set aside. KHEERA SAGARA KHAJA is Khaja soaked in leftover sugar milk for one or two minutes, then the milk is drained off.