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Patna, (Bihar Times): Silao, a township about 15 km
from Biharsharif on the highway to Rajgir, is known
for variety of Khaja. As, of late, Rajgir and Nalanda
have seen a lot of activities the Khaja business is
likely to flourish more in the recent years.
The popular sweetmeat dish of the state is breaking
new barriers and going global. However, it is the
Kakinada Khaja, which is liked throughout for distinct
charm.
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 Kakinada Khajas are dry from outside and full of sugar
syrup from inside and is juicy. Thus it is different
from other varieties and melts the moment it is put
into mouth. It is prepared from kneaded wheat flour
that is rolled into circular shape in which Mawa
(cottage cheese with certain additives) is stuffed.
Khaja has been flourishing as a cottage industry with
many families claiming association with it for
generations. Sanjay Lal, a prize winning Khaja Confectioner of Silao, has been making Khaja for the
last four generations. He even went to Mauritius to
attend Sagar Mahotsav.
Educated youngsters do not feel shy of joining the
family business related to Khaja. As Rajgir and
Nalanda are attracting more and more pilgrims,
tourists and even academics the prospect of this
cottage industry flourishing more is increasing.
Khajas are in great demand, particularly, during the
wedding season. Kakinada Khaja is popular in
neighboring states of Uttar Pradesh and West Bengal.
Although Khajas are prepared and sold almost
throughout Bihar, the confectioners of Silao and
Rajgir areas have a distinct edge over the rest.
People traces the origin of Khaja centuries before the
death of Christ.
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