Madatha khaja – Kakinada Khaja

khaja sweet recipe step-by-step:

Kaja is a delicious traditional Sweet from the telugu cuisine prepared with maida and it has crispy layers soaked in sugar syrup.

Kaja is so much similar to chiroti or peni in preparation but looks different. It’s taste is almost close to badusha but the look and texture is so different. The two well-known types of Kajas are Madatha kaja and gottam Kajas. Madatha kaja are made of rolled-up ribbons of pastry., whereas gottam Kajas are made of cylinders of pastry. Gottam Kajas are juicy from inside and dry on the outside. They melt as soon as they are put in the mouth. Madatha Kajas,on the other hand, have the same texture throughout in the form of layers,and become mostly dry if kept for longer than a few hours. Especially if sugar crystallises.

Also known as tapeswaram kaja, this is one of those gems that bought worldwide frame to the village whose name it carries. Framed to have originated from tapeswaram within the east godavari district, this sweet always reminds me of my childhood days when I used to wait for my uncle to bring kaja from kakinada. Till date, this is one of my favorite sweets. And my favorite way to relish the sweet is to enjoy it hot layer by layer  in circles starting from the crispiest in circles starting from the crispiest top layer until the sofest inner layer.

Easy steps to follow for the Madatha khaja recipe

Let make a dough:

In a large bowl take maida a little salt and add ghee.

Crumble and mix well. When you gather the flour in your first, should make a tight ball and hold.

Now add water gradually.

Cover the dough and rest for 30 minutes.

Sugar syrup:

Meanwhile make sugar syrup. For this dissolve 1 cup sugar in 1/2  water and

Meanwhile make sugar syrup for this dissolve 1 cup sugar in 1/2 water and boil until you get a single string consistency. Turn-off the heat and add 1/4 tsp cardamom powder and 1 teaspoon lemon juice .cover and set aside.

Shaping khaja:

After 30 min dust the dough with maida and roll with the rolling pin.

Roll as thin as possible dusting maida as required.

Sprinkle corn flour and spread evenly.

Start to roll tightly from one end.

Dust corn flour as you roll to prevent layers from sticking to each other.

Seal the edges at the end brushing with some water.

Now, roll the cylinder tight back and forth to remove any air gaps if present.

Cut out the thin edges.

Cut it into 1 inch pieces.

Take each kaja and using a rolled pi, slightly flatten the edges of kaja to form an oblong shape.

Deep frying khaja:

Heat oil over medium heat.

Once oil is hot enough, reduce the heat and add few Khajas.

Fry over medium low till they turn golden brown and cripsy.

Remove the fried Khajas into the warm sugar syrup.

Soak them in the syrup for 5 minutes.

Until you Fry the next batch of Kajas.

Remove soaked Kajas and place on a wire mesh to drain out excess syrup.


They taste best when eaten hot

You can store in an airtight container for 2 weeks.

Few important tips:

Kneading to a soft dough is very important.

The sugar syrup has to be close to one string consistency and not reach fully to one string consistency. If warm enough while Kajas are added.

Ideally it’s best to make sugar syrup and Deep fry Kajas simultaneously for best results.

Deep frying over medium low heat is very important.

Do not over crowd the pan while frying. Fry in batches.


For the dough:

1 cup maida

1/4 tsp salt

2 or 3 tbsp ghee

For sugar syrup:

1 cup sugar

1/2 cup water

1/4  tsp cardamom powder

1 tsp lemon juice

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