Silao Khaja (1kg)

Silao Khaja (1kg)

The Silao Khaja is known for its taste, crispness and multi-layered appearance which is attributed ..

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Silao Khaja (Sudh Ghee) 1kg

Silao Khaja (Sudh Ghee) 1kg

The Silao Khaja is known for its taste, crispness and multi-layered appearance which is attributed ..

₹1,470 Ex Tax: ₹1,400

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Silao Khaja Sweet - Bihar's delicious traditional delicacy

Silao Khaja, the traditional delicacy of the Nalanda quarter of Bihar, has lately got a GI label from the Geographical Suggestions Registry at Chennai. The Silao Khaja is known for its taste, terseness, and multi-layered appearance which is attributed to the original water and climate of Silao. The operation for GI label was filed by Silao Khaja Audyogik Swavalambi Sahakari Samiti Limited.

What is Silao Khaja?

Silao Khaja is a popular sweet dish from Bihar's Silao. Khaja is a famous sweet made of multilayers known as a Bihari dessert. Silao is a town in Bihar's Nalanda district from which Khaja is renowned. The Geographical Indications Registry granted Geographical Indication or GI tag to Silao Khaja on the 11th of December because of its uniqueness and perfection liked by many.

History of Silao Khaja

According to the documents submitted to GI Registry by the aspirant, the British archaeologist J D Beglar who visited Silao in 1872-73 describes the‘ sweet' and writes about the legend that the sweet dates back to King Vikramaditya. Silao Khaja also mentions numerous legends and one of them claims that this was sweet which was offered to Gautam Buddha while he was on his trip from Rajgir to Nalanda. Silao is located near Buddhist spots.

Why Silao Khaja got GI Tag?

The recommendation of the Chennai Intellectual Property Appellate Board took a huge part in the entitlement of GI (Geographical Indications of Goods) of Khaja. The operation was filed by “ Silao Khaja Audyogik Swavlambi Sahkari Samiti Limited''. GI Deputy Registrar Chinnaraja G Naidu told while granting this label, “ We've granted the GI label to Silao Khaja on December 11. It's popular in Bihar and also among the excursionists visiting Buddhist spots of Rajgir and Nalanda.” Hence Silao Khaja Of Bihar received the Geographical Indication of India tag on 11/12/2018.

How silao khaja sweet is made?

There are around 60 shops at Silao which are simply involved in dealing with this Bihari cate. Most of the shop owners are traditionally related to the manufacturing and selling of Khaja. This Bihari cake comprises around 15 layers of dough placed over one another. It has Wheat-flour, Sugar, Maida, Ghee, Cardamom, and Anise Seeds as its constituents. It's deep-fried until it turns crisp. The crisp croissants are also soaked in the sugar saccharinity until they absorb the sugar saccharinity.

How many layers are there in Silao Khaja Sweet?

Silao Khaja, the traditional delicacy of Nalanda district of Bihar, has recently got GI tag from the Geographical Indications Registry .The Silao Khaja is known for its taste, crispness and multi-layered appearance which is attributed to local water and climate of Silao. The sweet consists of 12 to 16 very thin dough-sheets placed over one another. 

Other GI Label products of Bihar

There are other popular Bihar vegan food particulars like Maner Ka Laddoo and Gaya Ka Tilkut as well but they're still to get the GI label. Madhubani Painting, Sujini Embroidery, Bhagalpuri Silk, and lately added Shahi Litchi from Muzaffarpur have formerly got the GI label. This GI label simply means that these Bihari creations are visibly located on the world chart and adding elf points to the Bihari pride.

The aspirant society, Silao Khaja Audyogik Swavalambi Sahakari Samiti Ltd, has 68 members, the maturity of whom work in the Silao Khaja manufacture and deals. The product of Silao Khaja, according to the GI Registry document, rewired mortal skill because it's erected of bitsy layers. According to the composition, the haluwai community of sahs has long been tied with the product of Khaja.

“There are around 60 shops at Silao, which simply sell this sweet. Most of the confectioners trace their origins either from Kali Sah or Kokil Sah who were the fourth generation ancestors of the present generation,” said the aspirant society. The aspirants also made comparisons between Andhra Pradesh's Kakinada Khaja and Orissa's Khaja. The terrain is ideal for Triticum Aestivum, a type of wheat whose flour is used to manufacture Silao Khaja.

Shelf life of silao khaja sweet

On normal days, Silao Khaja sweet can be used 12 to 15 days after the date of manufacture. While during the stormy season the robustness of the sweet reduces to two to three days. Khaja is also popular in the neighboring countries of West Bengal and Odisha as well as Andhra Pradesh. According to a chemical analysis report submitted by the Public Health Division of the government of Bihar, high pH situations along with high Chlorine content of the Silao region contribute to the air and terseness of Khaja.

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