Kakinada khaja

Kakinada Khaja
Place of origin Uzbekistan
Region or state Samarkand
Main ingredients Wheat flour, sugar
Variations Vegetable
Other information kotaiah-sweet-stall-main-road
Cookbook:Kakinada Khaja 

Kakinada Khaja (Telugu: కాకినాడ కాజా) is a sweet delicacy of Andhra Pradesh, India. Kakinada, a coastal city in Andhra Pradesh, is popular for Khajas, hence the name.

Kaja originated in the Samarkand area of Uzbekistan. The word "khaja" originated from Arabic, probably meaning "pure" or "sacred". Like Gulab Jamuns, Khajas and Jhangris were introduced to Andhras by Muslim Vikings. In the northern part of India, khajas come in hundreds of varieties. Kakinada Khaja is just a replica of Ranchi Khaja. Khajas were brought into Andhra by Muslims, probably at the time of the Nizams. Indian variety of kaja Khajas are sold in the city of Patna, Gaya and several other places across the state of Bihar, yet Khajas of Silao Nalanda and Rajgir areas are distinct over khajas of all other places. Silao and Rajgir are the places where one can get puffy khaja, which melts in the mouth.

From Bihar, Khajas are believed to have travelled to some other parts of India, including Kakinada, Andhra Pradesh.


Refined wheat flour, sugar and edible oils are the chief ingredients of khaja.

It is believed that, even 2000 years before, Khajas were prepared in the fertile land on the southern side of the Ganges Plains of Bihar. These areas which are home to khaja, once comprised the central part of Maurya and Gupta empire.


First,a paste is made out of wheat flour, mawa and oil. Then it is deep fried until crisp. Then a sugar syrup is made which is known as "Pak". The crisp pastries are then soaked in the sugar syrup until they absorb the sugar syrup.


The two well-known types of Khajas are madatha khajas and gottam khajas. Madatha khajas are made of rolled-up ribbons of pastry, whereas gottam khajas are made of cylinders of pastry. Gottam Khajas are dry from the outside and juicy and full of sugar syrup on the inside. They melts as soon as they are put in the mouth. Madatha Khajas, on the other hand, have the same texture throughout, and become mostly dry if kept for longer than a few hours.

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.