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| Khaja |
- is a very traditional maithil sweet preparation
- mouthwatering sweet dish truly fits its name Khaja (just eat it)
- Yes, you really should eat a piece to realize its name
- It is said Buddha was also fond of Khaja
- They say it being a must in any local function
- Major content of Khaja is "Maida"
- Khaja is made up of " Maida", Sugar and Vanaspati Ghee
- From Thread ceremony ( Janaayu) to Marriages to Last rites it is a mandate to have Khajas prepared
- One can say any function is incomplete when no Khajas incorporated in the menu
- The antiquity of Khaja can be understood from the fact that the name of its birthplace figures in Mahabharat – it was at Silao where King Jarasandh was killed by Bhim of Pancha Pandava in a wrestling
- Who knows Khaja might have been a chief sweet dish when Bhim had visited Silao
- Varying in sizes, Khaja basically is made of very thin layers of flour matured in sugar juice
- On drying up, it becomes hard but it virtually melts in the mouth the moment one eats it
- Major content of Khaja is "Maida"
- These sweets are dry and can be packed easily, preserved and transported, unlike the Bengali sweets which are soaked in sugar syrups
- There is a tradition among the residents to gift the visitors with these sweets when they depart, as a token of love
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