Kaja is the famous sweet in Andhra, Puri – Orissa. The name Kakinada refers to the place in Andhra Pradesh. Since this sweet is very famous there, it got its name as Kakinada Kaja. They are layered pastries that are fried and dipped into the sugar syrup. The word Madatha in telugu means folds. So this sweet is also called as Madatha Kaja. The dough we use to make this is the same dough we use for making Badhusha. In the final step you have two options. Either you can add powdered sugar or dip the kajas into sugar syrup.
All Purpose flour – 1 cup
Baking Powder – 1 tsp
Ghee – 2 tbsp
Salt – A pinch
Water – To knead
Oil- To fry
Rice flour – 5 tbsp
Ghee – 4 tbsp
For Sweetness (2 methods)
Sugar – 1/2 cup
Cardamom – 2
Sugar – 1.5 cups
Water – 2/3 cup
- Sieve the all purpose flour, baking powder. Add ghee, salt, water and knead them into a soft, pliable dough. Divide it into 4 equal portions.
- Mix the rice flour with ghee and make it as a fine paste.
Method 1 – Sugar Mixture
- Grind the sugar and cardamom together. Sieve it and keep aside.
Method 2 – Sugar syrup
- Boil the sugar+ water mixture in medium heat. Turn off the stove once it reaches one string consistency.
- Dust the working board with flour. Now take one portion of the dough and roll it out as thin as possible. Keep it aside.
- Do the same with other three portions of the dough.
- Now apply the rice flour paste on the first rolled out circle. Place the second one on the top of it. They form concentric circles.
- Now apply the paste on the second circle and repeat the same step with other circles.
- Apply the paste on the top of the fourth concentric circle.
- Now roll the circle tightly and gently. It will look like a log. Cut it into 1/2 inch thickness.
- Gently press the disc so that the layers stick together.
- Heat the oil to medium hot. Deep fry the kajas in the oil till they turn golden brown on both sides.
- Remove it from the oil and drain it on a tissue paper.
- Sprinkle the powdered sugar mixture when it is still hot.
- The sugar will melt and stick to the puris. Store it in a air tight container.
Immediately dip the hot kajas in the sugar syrup. Leave it for 30 minutes. Remove the kaja from the sugar syrup and store it in an air tight container.