Goan Khaje is famous sweet dish of Goa. It is being popular and originated almost centuries ago in Goa. Khaje is Goa’s traditional festive sweet treat at temple Zatra / Jatra and church feast. (Zatra: is the local Konkani language term for the pilgrimage festivals celebrated at Hindu temples in Goa). It is also referred as Kaddio – boddio, due to its thin and long shape.
Goan Khaje is a fried sweet item prepared finger-sized fried chickpeas flour sticks, encrusted with jaggery infused with ginger and a sprinkled of sesame seeds. Goan Khaje is crunchy, tastier and healthy snack. The colour of Goan khaje is orange and red in colour depending upon the jaggery syrup and preparation methodology.
Image credit: goa.app
Chana dal Flour (besan) is taken in large bowl along with water mixed with salt and baking soda to make dough of the flour. While doughing, it is sticky at first but, as it keeps kneading, the dough becomes soft and pliable.
Simultaneously oil is kept for heating in round big pan (all utensils are of copper as used earlier as a traditional way) on traditional fire wood stove which is made locally of mud. After the oil is get heated a perforated steel plate is taken and it is kept on heated oil pan on firewood.
The dough made up of flour is rolled on it in forward -backward directions, as it rotates with force the long sticks (Khaje badiyo) comes from the perforated steel plate and falls in to the below pan containing hot oil.
Local sticks made up of bamboos are used for mixing and to separate the sticks (Khaje badiyo) so as to avoid its sticking. It is fried and cooked until light golden brown colour comes. The fried sticks are removed from pan and placed inside the Bamboo can basket and kept for drying.
Jaggery is taken in a designated container or pan and kept on gas stove to make slurry of it. Wooden spoon is used to stir and melt the jaggery. Simultaneously grinded ginger and its juice is kept on adding to jaggery while it is getting melted. Continued stirring until it thickens and reaches to a one thread consistency.
Jaggery syrup (slurry) is removed from the heating process and soon it is tossed on fried sticks slowly to coat it well. It is ensured that the each stick is well coated with the jaggery. After all sticks are well coated with jaggery then sesame seeds are sprinkle on it as required and kept mixture to harden for next one hour. As slow drying makes it tastier.
Goan Jatras, are usually celebrated in winters and this season demand for energy dense food to withstand the low temperature. Khaje being coated with jaggery is significantly dense in energy and is well complemented with pungency of ginger. The pulses used are rich in protein as well as carbohydrate, Jaggery is an extremely dense source of carbohydrate.
GI Tag Registration Date : 14 September 2021
GI Tag Number : 655
Certificate Number : 400
Geographical Area : Goa
Special Cover Release Date : 17 December 2021
Cancellation : Panaji 403 001
Type : GI Tag Cover
Cover Identification Number : MH/70/2021
Total 1000 Number of covers are issued and each cover is numbered.
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