Lord Sri Jagannatha's Love for Khaja Sweets(Story) & Sweet Preparation

 

Lord Sri Jagannatha's Love for Khaja Sweets 

Once a Muslim sweet maker desired to offer Jagannath a special sweet. The lord also desired to have the khaja sweet but unfortunately, no one knew the preparation process. So the lord came into a dream of the Muslim sweet maker and told him that He wanted the sweet and instructed the process of making the khaja sweet.

He asked this Muslim sweet maker to bring it to temple and offer the same. So, the next day itself that muslim prepared the sweet and brought it to the temple. But as he was about to enter the temple he was stopped by the guards and was chased out because he was muslim. Even after the explanation given by muslim regarding the lord desire, the guard were strict in stopping him. The argument became a big group argument among the muslim, guard’s and pujaris.

While the argument was going on, suddenly a black dog came, bit the khaja sweet and ran into the temple. The guard and pujari stopped their argument and started to chase this dog. Somehow this dog was so clever, it ran up and down from the gate, across the temple, into the temple, finally into the altar and disappeared. The pujaris and rest of the people were shocked!

There was a voice from the altar, it was Lord Jagannath himself. He told that he was the one who want the sweet and asked that muslim to make it. Since he liked the sweet so much and they were delaying in offering the same, He himself came as a dog and took it. Jagannath instructed that Khaja be offered to him every day.

 The best part is the lord said that, once the khaja is fried and dipped into sugar the lord will immediately eat it without waiting for the devotee to offer khaja to Him.

LET’S MAKE THE DOUGH:

• In a large bowl take maida, a little salt and add ghee.
• Crumble and mix well. When you gather the flour in your fist, should make a tight ball and hold.
• Now, add water gradually (approximately ¼ cup) and knead to a smooth and soft dough.
  
• Cover the dough and rest for 30 minutes.

SUGAR SYRUP:

• Meanwhile, make sugar syrup. For this dissolve 1 cup sugar in 1/2 water and boil until you get a single string consistency. Turn off the heat, add 1/4 tsp cardamom powder and 1 teaspoon lemon juice (Prevents crystallization). Cover & set aside.

SHAPING KAJA:

• After 30 min. dust the dough with maida and roll with the rolling pin.
• Roll as thin as possible dusting maida as required.
• Sprinkle, cornflour, and spread evenly.
• Start to roll tightly from one end.
• dust corn flour as you roll to prevent layers from sticking to each other.
• Seal the edges at the end brushing with some water.
• Now, roll the cylinder tight back and forth to remove any air gaps if present.
• Sprinkle, cornflour, and spread evenly.
• Start to roll tightly from one end.
• dust corn flour as you roll to prevent layers from sticking to each other.
• Seal the edges at the end brushing with some water.
• Now, roll the cylinder tight back and forth to remove any air gaps if present.
• Cut out the thin edges. 
• Cut it into 1-inch pieces.
• Take each Kaja and using a rolling pin, slightly flatten the edges of each Kaja to form an oblong shape.

• DEEP FRYING KAJA:

  • Heat oil over medium heat.
  • Once the oil is hot enough, reduce the heat, and add few kajal.
  • Fry over medium-low till they turn golden brown and crispy.
    
  • Remove them and immediately drop the fried kajas into the warm sugar syrup. 
  • Soak them in the syrup for 5 minutes until you fry the net batch of kajas.
  • Remove soaked kajas and place onn a wire mesh to drain out excess syrup.

  • SERVING:

    •  You can Serve to lord Jagannath when they are hot.
    • You can store it in an airtight container for about 2 weeks.

    FEW IMPORTANT TIPS:

    1. Kneading to a soft dough is very important.
    2. The sugar syrup has to be close to one string consistency and not reach fully to one string consistency. It warm enough while kajas are added.
    3. Ideally, it’s best to make a sugar syrup and deep fry kajas simultaneously for the best results.
    4. Deep frying over medium-low heat is very important.