Silao Khaja Bhandar
Run by Ramesh Sah · 4th generation
"We have been making Silao Khaja for four generations. The water of Silao itself is in every layer.
Their Story
Founded by Hari Sah in 1947, Silao Khaja Bhandar has been the original maker of this GI-tagged Bihar sweet for four generations. Located in Silao village of Nalanda district — the only place where the unique local water and climate produce the signature flaky layered texture — the Bhandar still uses the same wood-fired karahis and hand-folding technique passed down since pre-independence India. They serve over 300 boxes a day during Chhath season.
How They Make It
We hand-knead refined wheat dough, fold it 12 to 16 times with pure desi ghee between each layer, then deep-fry slowly in karahi over wood fire so the layers separate naturally. After cooling, we dip them in a single-cooked sugar syrup at exactly the right viscosity. This is the only way to get the signature 16-layer flake that Silao Khaja is famous for.
What Silao Khaja Bhandar Makes
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