Feni Khaja is a speciality of Puri and is offered as Prasad to Lord Jagannath. Pilgrims from distant places prefer to carry this for its durability. It is also prepared for ”Bhara”—sweetmeats to be given during a daughter’s marriage. This khaja stays fresh for two weeks.
Feni Khaja Ingredients
Refined flour- 500 gms
Sugar- 250 gms
Khua- 50 gms
Edible camphor- a pinch
Cardamom- 2-3
Peppercorn- 10-15
Ghee to grease the palms
Pheni Khaja Method
- Mix the flour and 100 grams of ghee. Knead for 10 to 15 minutes with water and salt to make a tough dough.
- On a flat, smooth surface, roll out the dough to a 1/4 thick base. Cut the edges to make a rectangular shape.
- Mix 60 grams of maida with 50 grams of ghee. Apply this paste to the rolled-out base.
- Start rolling the base from one end to the other.
- Cut the long roll into 1″ pieces.
- Roll out the pieces into a long oval shape to a length of 3″–4″.
- Keep all the pieces (khajas) ready.
- Warm ghee in a karai. When the ghee melts, roll out the pieces one by one.
- Allow to cook in warm ghee on low heat till it swells up, and the layers are visible.
- Raise the heat and cook the khajas till golden.
- Drain the ghee and spread it on a plate.
- Make thick syrup in a karai by adding 2 cups of water to 500 grams of sugar.
- Simmer in low heat till it becomes thick, and a thread is formed when touched with fingers.
- Remove from the fire and dip the khajas batch by batch in syrup.
- Stir well to cover the syrup properly, then take it out and spread it on a plate. Allow it to cool and dry.
