Crispy, Flaky, and 52 Layers Deep — Uncovering the Story of Silao’s Khaja
Origin Stories Historians trace Silao’s khaja back to the Maurya dynasty of Silao, when both present-day Odisha and Bihar were part of the empire. Back then, the region was a hub of Buddhist scholars and traders. Khaja’s long shelf life and delicate sweetness made it a staple for monks and travellers between Nalanda and Rajgir. As trade and pilgrimage routes expanded, khaja reached Odisha and became part of the Chhappan Bhog offerings at the Jagannath Temple in Puri. During Sharad Purnima, when most Hindus make milk-based desserts, Biharis from the Magadh region soak khaja in milk (doodh-khaja) and make an offering to the moon — that is later consumed as amrit prasad. It is believed the Rigveda and Arthashastra carry references to this wheat-based delicacy, with Chanakya notably referring to it in the latter as a ‘food for power sustenance.’ British archaeologist JD Beglar who visited Silao in 1872-73 mentioned that khaja (or ‘sweetmeat’) goes back to the time of King Vikramaditya. Beglar’s research was used during the application to secure G.I. tag for khaja. …
