khaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe

khaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe with detailed photo and video recipe. a traditional layered andhra cuisine sweet recipe prepared from maida or plain flour. the recipe is very similar or badusha with its texture but it is shaped as a tapeworm and dipped in sugar syrup before serving. it is mainly prepared during festival season and is mainly shared with friends and family.
khaja sweetkhaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe with step by step photo and video recipe. south indian cuisine is mainly popular for its breakfast recipes and obviously the dessert recipes or sweet recipes. one such delicacy from andhra cuisine is khaja recipe or khaja sweet which is mainly prepared during festivals. it is also popularly known as andhra chirotti because of its taste and texture.

as i mentioned previously, khaja recipe is also known as mini layered chirotti recipe, but khaja sweet (chirote / pakatle chirote) is much simpler compared to the traditional chirotti recipe. i personally have not attempted the chirotti but my next mission is to crack that recipe. anyway, coming back to khaja sweet the recipe is fairly easier and you may have to be extra cautious while deep frying. as the sweet is layered and it has to be uniformly cooked while deep frying. hence it is best deep fried in a low to medium heat oil and the heat reaches all layers. also once it fully deep fried, it has to be dipped in sugar syrup immediately so that it absorbs the sweetness effectively.

khaja recipe

furthermore, some easy tips and variations while preparing the khaja recipe or khaja sweet. firstly, the kneading of the dough is very critical and i would heavily recommend adding ghee to plain flour before kneading. this would help to have a crisp and flaky texture to the kaja sweet. secondly, the sugar syrup has to be one string consistency and warm enough while the sweet is dipped. ideally the sugar syrup and frying has to be done simultaneously. lastly, deep fry the kaja sweet in batches and do not overcrowd the frying pan. also be patient while deep frying and keep the flame in low to medium flame.

finally do visit my other indian sweets recipes collection with this post of khaja recipe or khaja sweet. it includes recipes like, palkova, kharvas, ash gourd halwa, wheat halwa, rajbhog, dharwad peda, ghewar, rava barfi, coconut barfi, dates ladoo, mysore pak and besan barfi recipe. further do visit my other related recipes collection like

khaja video recipe:

recipe card for khaja recipe or khaja sweet:

4.55 from 11 votes
khaja sweet
khaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

easy khaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe

Course: sweet
Cuisine: andhra
Servings: 20 pieces
Author: Hebbars Kitchen
Ingredients (1 cup = 255 ML)
for dough:
for sugar syrup:
  • cup sugar
  • ¼ cup water
  • ¼ tsp cardamom powder / elachi powder
  • 1 tsp lemon juice
Instructions
  1. firstly, in a large bowl take 1 cup maida and add 2 tbsp ghee.
  2. crumble and mix well making the flour is moist.
  3. now add ¼ cup water and knead smooth and soft dough.

  4. grease the dough with oil. cover and rest for 15 minutes.
  5. dust the dough with maida and roll with the rolling pin.
  6. roll as thin as possible making sure to dust maida as required.
  7. now cut the sides forming a large square/rectangle.
  8. start to roll tightly from one side.
  9. dust maida on each roll to prevent layers from sticking to each other.
  10. roll the cylinder tight to remove any air gaps if present.
  11. cut it into 1 inch pieces and slightly flatten.

  12. fry on low-medium flame till they turn crispy and golden in colour.

  13. immediately drop the fried kajas into the warm sugar syrup.
  14. soak them in the syrup for 5 minutes.
  15. finally, serve madatha kaja or store in an airtight container for 10-15 days.

how to make madatha kaja recipe with step by step photo:

sugar syrup recipe:

  1. firstly, prepare sugar syrup by taking 1½ cup sugar and ¼ cup water.
    khaja recipe
  2. stir well, dissolving sugar completely.
    khaja recipe
  3. boil the sugar syrup until 1 string consistency is attained.
    khaja recipe
  4. further, add ¼ tsp cardamom powder and 1 tsp lemon juice. adding lemon juice prevents sugar syrup from crystallizing.
    khaja recipe
  5. mix well. cover and keep sugar syrup aside.
    khaja recipe

kaja preparation recipe:

  1. firstly, in a large bowl take 1 cup maida and add 2 tbsp ghee.
    khaja recipe
  2. crumble and mix well making the flour is moist.
    khaja recipe
  3. now add ¼ cup water and knead dough for 5 minutes.
    khaja sweet
  4. add water as required and knead to a smooth and soft dough.
    khaja sweet
  5. grease the dough with oil. cover and rest for 15 minutes.
    khaja sweet
  6. after the dough has rested for 15 minutes, knead gently.
    khaja sweet
  7. dust the dough with maida and roll with the rolling pin.
    khaja sweet
  8. roll as thin as possible making sure to dust maida as required.
    khaja sweet
  9. now cut the sides forming a large square/rectangle.
    khaja sweet
  10. start to roll tightly from one side.
    khaja sweet
  11. dust maida on each roll to prevent layers from sticking to each other.
    madatha kaja recipe
  12. as you reach the end, brush the corner with water and roll. water helps to stick and prevent from opening up while frying.
    madatha kaja recipe
  13. roll the cylinder tight to remove any air gaps if present.
    madatha kaja recipe
  14. cut it into 1 inch pieces or size of your choice.
    madatha kaja recipe
  15. slightly flatten the cut pieces with your finger without spoiling the layers from ends.
    madatha kaja recipe
  16. drop the kaja in medium hot oil.
    madatha kaja recipe
  17. fry on low flame till the kaja floats. this takes approx 3 minutes.
    madatha kaja recipe
  18. now continue to fry on medium flame till they turn crispy and golden in colour.
    kaja sweet recipe
  19. drain off the kajas over kitchen paper to absorb excess oil.
    kaja sweet recipe
  20. immediately drop the fried kajas into the warm sugar syrup.
    kaja sweet recipe
  21. soak them in the syrup for 5 minutes.
    kaja sweet recipe
  22. finally, serve madatha kaja or store in an airtight container for 10-15 days.
    khaja recipe

notes:

  • firstly, make as many rolls as possible to get many layers.
  • also, fry on low to medium flame for crunchy and flaky layers.
  • additionally, do not worry about the quantity of sugar taken, as the entire sugar syrup is not consumed. kaja need to be dipped completely in sugar syrup for juicy layers.
  • finally, madatha kaja recipe tastes great when prepared flaky and with many layers.
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