Puri Jagannath 56-Layer Khaja

Rare ingredient story

• Khalladi ghee: Clarified butter aged in clay pots; tastes of sea breeze and temple smoke.
• Sourcing: We age ghee in porous earthen pots smeared with jaggery to mimic temple storage.
• Preservation: Only small 2kg batches; every drop filtered through banana bark.

The sacred method

• Vessel: Sal stone slab for rolling
• Fire: Kendua wood fire under bronze kadai
• Timing cue: 56 folds representing the bhog count

• Dough must creak faintly when pressed.
• When fried pieces float upright, syrup soak can begin.

Ayurvedic & seasonal wisdom

• Dosha focus: Kapha grounding treat after temple fasts
• Benefits: Layered dough fried in aged ghee aids slow-release energy for pilgrims walking barefoot.
• Consumption notes: Eat warm with tulsi tea post darshan to avoid heaviness.

Sojal's revival notes

• Fold counter:Laser-etched rolling guides ensure the 56th fold lands precisely even for new cooks.
• Humidity chamber:We proof dough inside 80% humidity cabinets to mimic Puri's monsoon air.

Ingredients

Method

1. Rub ghee into flour until it resembles temple sand.
2. Add water drop by drop to form tight dough; rest under damp cloth.
3. Roll into large rectangle, brush with melted ghee, dust with flour, fold like letter. Repeat until 56 layers are achieved.
4. Slice into logs, fry on medium flame until golden.
5. Soak warm khaja in jaggery-sugar syrup infused with fennel and cardamom.

Preservation actions