Break a piece of khaja and it falls apart into thin, crisp sheets, one on top of the other.
From Silao
Khaja is made in many parts of eastern India, but in Bihar one town is famous for it: Silao, near Nalanda and Rajgir. Silao’s khaja is so closely tied to the town that it carries a Geographical Indication tag.
How the layers happen
The dough, made from flour and ghee, is rolled thin, folded and rolled again, again and again, until it holds dozens of layers. It’s fried until golden and then soaked in sugar syrup, so the outside turns crisp and sweet while the inside stays light.
A sweet for occasions
Khaja is a sweet for celebrations and journeys: brought home by travellers passing through Nalanda, and carried as a gift when visiting family.