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Silao Khaja:-What is so unique about बिहार की मशहूर मिठाई सिलाव का खाजा

Silao Khaja:-What is so unique about बिहार की मशहूर मिठाई सिलाव का खाजा

 

What is Silao Khaja?

Silao Khaja is a traditional sweet flaky pastry from Silao town in Nalanda District of Bihar. It is populary know as Khaja(खाजा) or Khajori(खजूरी) in Bihar. It is multi-layered pastry known for its flaky texture , distinct flavor & delicate sweetness similar to the Mediterrianean “Baklava” dessert . खाजा का वास्तविक अर्थ “खूब खा” और “जा” है. This multi-layred Bihari Mithai has more than 24 layers but usually 52 layers which makes it unique & very light & cripspy. Its unique taste & crispness are attributed  due to the  use of local ground water & climate conditions of Silao town of Nalanda District. 

  • It is very important to mentioned here that in every Bihari marriage, Khaja Mithai play an important role as it is often given as a gift to the bride family. It is one of the important mithai in the Daura/sweet gift basket (दौरा साजना) offered to bride family.
  • Under the make in India project, Govt of India has planned to Introduced 12 Traditional dishes of India at International Level which includes Silao Khaja as one of the main dish. Govt of India has also awarded this iconic Mithai of Bihar to Geographical Indication Tag(GI Tag) in November 2018.

https://www.instagram.com/tourismbihargov/p/C1oY9NXrShr/

Characteristic of Silao Khaja:-

The silao khaja from Silao (a small town of Nalanda District) of Bihar is mainly known for its unique taste & crispness. It has distinctive characteristic that defines its unique identity not only in Bihar but throughtout India.

  • Texture:-This multi-layred (flaky pastry) Bihari Mithai has around 52 layers which makes it flaky & cripspy texture that melts in the mouth. Its layered are formed by folding & rolling the dough sheet with multiple times with ghee. It is similar to the flaky pastry and resumbles like popular Mediterrianean dessert “Baklava”.
  • Appearance:- Its shape is usually rectangular or square in size with visible layered. it has light yellow to golden color which is achieved due to deep fat frying.
  • Flavor:-It has typical desi ghee flavor with sweet cardamom aroma. 
  • Religious & Cultural Significance:-It has not only religious significance but also has cultural signifiance. As a religious significance, it is offered as a Chhappan Bhog to Lord Jagarnath in Jagarnath Temple Puri. As a cultural significance,  In every Bihari marriage, it is often given as a gift to the bride family. It is one of the important mithai in the Daura/sweet gift basket (दौरा साजना) offered to bride family. During the important festivals like Chhat Puja & Makar Sankranti, Silao khaja is often prepared & shared amongh friends & family as symbol of goodwill. 
  • Simple Ingredient:- It is made with simple ingredients which includes refined wheat flour (Maida), Sugar, desi ghee & green elichi. Its unique taste  & flavour is achieved due to use of local ground water , desi ghee, handcrafted & climate conditions of silao town of Nalanda district of Bihar. 
  • Preparation:- It is totally handcrafted by the local karigar(labor) of Bihar. Its preparation involved with layering the dough with ghee and then deep fried to achieve its flakiness. It is then soaked in sugar syrup which is flavoured with green cardamom. 

https://silaokhaja.com/

Brief History of Siloa Khaja:-

The origin of this Iconic mithai of Bihar (Silao Khaja) dates back to Magadh empire around 5th-6th century BCE when Lord Buddha visited to Ancient town Silao in the Nalanda district of Bihar. It is believe that when Lord Buddha passed through Ancient town “Silao” on way to Nalanda from Rajgir, locals offered him this Mithai called Khajuli or Khaja. Upon eating this Mithai Lord Buddha was very impressed of its taste & crispness and encouraged locals to share it widely.                                                                                                                 However, its origins are still debated, with some histrocian tracing it back to King Vikramaditya’s era(1st century BCE). According to Rigveda & Chanakya Arthashastra, Silao Khaja was considered as “food for power of livelihood”. 

  • During the British rule, one of the renewoned British Archaeologist Mr J.D Beglar during his visit to Bihar during 1872-73 also mentioned in his documents about the cultural significance of Silao Khajao among the people of Bihar. 
  • According to the Prabhat Khabar news :- 52 परत वाले खाजे की शुरुआत यहां के ही बाशिेंदे काली साह ने करीब 200 साल पहले की थी.पहले इसे खजूरी कहा जाता था, लेकिन धीरे-धीरे इसका नाम खाजा पड़ा. 200 साल बीत गए, लेकिन खाजा के स्वाद में कोई फर्क नहीं आया है. बिहार की यह पारंपरिक मिठाई इस क्षेत्र की विशिष्टता को दर्शाने में अहम भूमिका निभाती हैं. सिलाव खाजा (Silao Khaja) अपने स्वाद, कुरकुरापन और बहुस्तरीय उपस्थिति के लिए पुरे विश्व में जाना जाता है. https://www.prabhatkhabar.com/life-and-style/silao-khaja-history-and-its-reach-throughout-the-world-identity-of-bihar-this-sweet-with-52-layers-has-200-years-old-history-sry

https://www.telegraphindia.com/bihar/sweet-bid-to-put-khaja-on-world-map/cid/1381377#goog_rewarded

Traditional method of preparation:-

The preparation of Silao Khaja is delicate process and require lot of patience in creating perfect layers. Its preparation starts with dough preparation, layering of dough sheet with desi ghee, Deep fat frying, soaking in flavoured sugar syrup.

  • Dough preparation:- The dough are made of refined flour(Maida), ghee & water. 
  • Layering:- After dough are prepared, it is rolled into thin sheet and desi ghee are spread on each sheet to create multiple layers (usually 52 layers) and then cut into square or rectangle shape.
  • Frying:- The multilayered sheet which is cut into rectangular shape or square shape are then it is deep fried into ghee on a slow flame. Deep frying impart a rich flavor , golden color & flaky texture. 
  • Soaking it in sugar syrup:- Once deep fried, it is soaked in cardamom flavor sugar syrup to incorporate sweet taste.  After soaking it in sugar syrup , it is left to cool & harden, this result a sweet, crispy & flaky mithai.

https://www.prabhatkhabar.com/state/bihar/khaja-of-silao-nalanda-is-very-tasty-and-famous-in-india-and-world-axs

 

Geographical Indication tag to Silao Khaja

Govt of India has granted this iconic “Silao Khaja” Mithai of Bihar to Geographical Indication Tag(GI Tag) in November 2018 by Geographical Indication registry office chennai. The application for GI Tag was filled by सिलाओ खाजा औद्योगिक स्वावलंबी सहकारी समिति लिमिटेड  (Silao khaja Audyogik Swavalambi Sahkari Samiti Limited, Bihar).  The committe has around 68 members and most of them are involved in manufacturing & selling of this Iconic mithai of Bihar. 

  • There are around 60 shops at Silao , Nalanda district of Bihar which are exculsivley involved in manufacturing & selling of this Iconic Mithai of Bihar. 
  • बिहार के मुख्यमंत्री नीतीश कुमार के लंबे और अथक प्रयासों के कारण, खाजा के व्यवसाय को वर्ष 2015 में उद्योग का दर्जा मिला. 
  • Under the make in India project, Govt of India has planned to Introduced 12 Traditional dishes of India at International Level which includes Silao Khaja as one of the main dish. 

 

Content Reference:-

The above content has been compiled after referring various Articles, news paper,culinary books, Social media, Food magazines, culinary websites, Bihar tourism websites, personal interaction with people of bihar involved in preparation of Silao Khaja, Chefs from Bihar & many  more. The picture which i have used has been taken from the open source website. Some of the important website referred for the above content are:- 

Author: chef radhe
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