Sweets - Other Sweets - Kaakinada Kaja

Kaakinada Kaja

Ingredients Quantity Maida 500g Gram Flour 50g Ghee To Deep Fry+40g Baking Soda 1 Tbsp Sugar 300g

Serving 20 Preparation Time 10 mins Cooking Time 30 mins

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1. Sieve the maida with baking soda in a wide bowl. Add the ghee and rub well. Slowly add water and knead to a stiff dough. Let it rest for a while with a wet cloth. By the time we got back to the dough, it was almost 15 - 20 mins.
2. Add the sugar with just enough water to cover. Heat it till the sugar melts. If there are any impurities, remove. Then continue cooking to rolling boil. After 5 -7 mins, take a drop and check if it's reached 1 thread consistency. When you touch between thumb and index finger, you should get a single thread. Switch off the flame. Rolling out the dough.Divide the dough into equal balls. Take one ball, cover the rest with wet cloth. Dust the dough well and using a roll out softly with hand to a medium thickness discs the size of a regular chapati. Spread them all over the surface. Have everything ready for frying together.
3. Heat a kadai with ghee. When the ghee gets hot, simmer. Add the rolled out kaja and cook on both sides.
4. When it turns colour and cooked on both sides, drain using a spatula and put into the sugar syrup. Let it be for 5 mins, remove to another plate.

1. This variety of Kaja doesn't require resting time. Make the kajas into small shape so that it's easy to make and giveaway.
2. If the sugar syrup gets thick, you can add little more water, bring to boil. Make sure the syrup is thick.
3. You can deep fry kaja's in oil instead of ghee. Ghee for the pathir, the kajas will be more flaky.
4. Check more sweet recipes with Maida