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.
Cuisine: Andhra Cuisine
Two Fry Pans
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Kaja Pastry Dough
1.5cupsMaida/All Purpose Flour
1.5tbspGheeat room temperature
Water as needed
For Sugar Syrup
2tspGhee to spread
Maida to dust and roll
Oil for Deep-frying
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 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 the roll.
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.
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, 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. 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 oil and drain the excess oil. Dont 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 are insides are juicy with sugar syrup.
Place the kaja on a plate until they are dry a bit.
Once at room temperature, place in an airtight container and store upto 15 days.
Adding lemon juice in sugar syrup is to keep the sugar from crystalizing.
It is optional to add baking soda to the dough, gives a lightness 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.
Madatha Kaja | Tapeswaram Kaja https://cookingfromheart.com/madatha-kaja/ November 9, 2020