Learn how to make traditional classic Andhra sweet Madatha Kaja recipe with step by step pictures. Tapeswaram Kaaja is a popular Andhra sweet made for festivals and celebrations.

Today in my Deepavali recipe series, I am sharing a popular Andhra classic sweet – Madatha Kaja recipe. A favorite sweet for many telugu people, I had this on my list for years now and finally, I am getting to share the detailed recipe to make Khaja on my blog.

After a bunch of Tamil recipes, I am sharing a family recipe for this traditional Andhra delicacy. Just as Jangiri is a must in Tamil weddings, a Telugu wedding or celebration wouldn’t be complete without Madatha Kaaja. Although the recipe itself is very simple, you need to know a few useful tips to make it perfectly. Read on to know more and check out the detailed step-wise pictures too.

Tapeswaram Madatha Kaja

Tapeswaram is a village in Easy Godavari district in Andhra Pradesh and it is the place of origin for Madatha Kaja. Madatha means Fold in telugu and Kaja is deep-fried pastry soaked in sugar syrup. As the name suggests, there are many layers of pastry dough folded/rolled in the Madatha Kaaja recipe and hence the name.

There are is another version of this called the Gottam Kaja, that is popular in Kakinada known as Kakinada kaja. The base recipe is the same, however the rolling process is slightly different. When made right, Madatha Khaja sweet is flaky, crisp, light and juicy through the center.

Tips and Important Notes to make Perfect Kaja

With just a few ingredients, it is possible to get the best tasting juiciest Madatha Kaja at home. The perfect Kaja sweet is light, golden colored and is crispy all through out with many layers. It should absorb the sugar syrup without losing crispness and the sugar syrup should coat the kaja in a shiny layer without getting crystalizing. Here are the tips to get best Madatha Kaaja at home.

The pastry dough – incorporate ghee into the flour before kneading it with water. This ensures that the pastry is crisp when fried.
As the pastry is made with maida, it should rest for a good 15-30 mins to get it softer. It also helps to roll the dough as thin as possible.
There are many ways to make the layers of Madatha Kaja but the easiest one is to roll the entire dough at once as thin as possible and roll it into a long log. It then becomes easier to cut into small kajas than roll invidual kaja sweets.
To roll the dough into a long even log, it should be a square or rectangle. Cut over the uneven pieces from the edges and add them to the center of the rolled dough to increase the layers.
The pastry should have pronounced layers and it comes with slow frying. Keep the oil on lowest heat when dropping the kaja into oil. Fry on low heat until they are golden brown.
Sugar syrup has to be one string consistency and it should be warm when the fried kajas are added. One way to know if the kaja has absorbed the sugar syrup, you should hear a loud whoosh and bubbles when they are dropped into the syrup.
Soak the khaja in sugar syrup for a minute and not more. That should keep the sugar syrup coating shiny.
If the sugar syrup gets thicker in between, add a tsp of water and slightly warm it again to bring it to the right consistency.

Storing and Serving Suggestions

Once the Madatha Kaaja is soaked and drained from sugar syrup, place them separated and let them dry for a bit at room temperature. Store in an airtight container for upto 15 days. Kaaja can be served as a dessert or sweet for festivals & celebrations. It is popularly made for weddings and important festivals like Diwali.

Check out other Andhra special sweet recipes

Madatha Kaja Recipe with Step by Step Pictures

In a mixing bowl add 1.5 cups Maida/All-Purpose Flour, 2 Pinches of Baking Soda, a Pinch of Salt and 1.5 tbsp Ghee (at room temperature)

Incorporate the ghee into the flour and add water little by little.

Knead into soft pliable dough. Rest the dough for 15-30 mins.

After resting the dough, knead it again for 2-3 mins until it is smooth & soft.

Dust the work surface (kitchen bench) with flour and start rolling the dough.

Roll it as thin as possible closest to the shape of rectangle or square.

It should be very thin, dust with flour as needed and keep rolling until it is thin enough.

Cut it into the shape of rectangle by trimming off the rough edges. Cut each edge piece into thinner strips.

Spread 2 tsp of ghee all over the rolled dough.

Sprinkle a layer of maida/flour on top.

Start rolling the dough as tightly as possible from one end. After a few rolls, place the cut trimmings at the center one next to the other.

At the end of the rolling, apply a few drops of water along the edge and close/seal the roll. You can also cut the edges to make it even sized log.

Now dust some more maida/flour on the work bench. And roll the log a few times using both hands.

It should be even and long, uniform in shape & size.

Now cut into small pieces of 1” thickness using a sharp knife.

You should see the layers in the cut pieces.

Now take each piece and press it using your index finger to slightly flatten it.

Using rolling pin, roll it gently once back & forth to pronounce the layers better.

Repeat this with all the Kaaja pieces.

Meanwhile, set oil for deep frying on low flame. On the side, in another pan heat 3/4 cup of sugar and 1/2 cup of water. Stir well until the sugar is dissolved.

In about 5-7 mins, the syrup will begin bubbling. Check for one string consistency. When a drop of syrup is touched and pulled apart between index & thumb fingers, it should form one thin string.

Remove from heat and add 1/4 tsp of cardamom powder followed by 1/2 tsp of lemon juice.

As the oil gets hot, reduce the flame and gently drop the prepared kaja in batches of 5 or 6. Make sure that the oil is at lowest flame and the kaja should cook for longer time. If it floats up immediately or forms bubbles on the surface, oil is hotter than necessary. Switch off the heat for 2-3 mins and regulate the temperature.

In about 2 mins, the kaja will raise up and begin to fluff up. Continue frying on low flame by flipping them every once in a while.

After 5-7mins on slow frying, the kaja will turn golden brown.

Remove from heat, drain excess oil. Don’t drain on kitchen tissue.

Directly drop the kaja into warm sugar syrup. You should hear a whoosh sound and the sugar syrup should bubble.

Flip and coat the kaja in sugar syrup, soak for a minute (not more) and drain off from the syrup. Repeat this with rest of the kaja.

Both the sides and insides are juicy with sugar syrup.

Place the prepared kaja on a plate until they are dry a bit.

Once at room temperature, place in an airtight container and store upto 15 days.

Recipe Notes

Lemon juice is added into sugar syrup to keep the sugar from crystalizing, the shine on the kaja will stay intact.
It is optional to add baking soda to the dough, gives a lightness to the pastry if added.
Make sure to dust your work surface with flour to roll the dough as thin as possible. This will get the crispiest kaja.

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