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.
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.
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:
khaja recipe | khaja sweet | madatha kaja recipe | kaja sweet recipe
Ingredients
for dough:
- 1 cup maida / plain flour
- 2 tbsp ghee / clarified butter
- ¼ cup water
- oil for deep frying
for sugar syrup:
- 1½ cup sugar
- ¼ cup water
- ¼ tsp cardamom powder / elachi powder
- 1 tsp lemon juice
Instructions
- firstly, in a large bowl take 1 cup maida and add 2 tbsp ghee.
- crumble and mix well making the flour is moist.
- now add ¼ cup water and knead smooth and soft dough.
- grease the dough with oil. cover and rest for 15 minutes.
- dust the dough with maida and roll with the rolling pin.
- roll as thin as possible making sure to dust maida as required.
- now cut the sides forming a large square/rectangle.
- start to roll tightly from one side.
- dust maida on each roll to prevent layers from sticking to each other.
- roll the cylinder tight to remove any air gaps if present.
- cut it into 1 inch pieces and slightly flatten.
- fry on low-medium flame till they turn crispy and golden in colour.
- immediately drop the fried kajas into the warm sugar syrup.
- soak them in the syrup for 5 minutes.
- 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:
- firstly, prepare sugar syrup by taking 1½ cup sugar and ¼ cup water.
- stir well, dissolving sugar completely.
- boil the sugar syrup until 1 string consistency is attained.
- further, add ¼ tsp cardamom powder and 1 tsp lemon juice. adding lemon juice prevents sugar syrup from crystallizing.
- mix well. cover and keep sugar syrup aside.
kaja preparation recipe:
- firstly, in a large bowl take 1 cup maida and add 2 tbsp ghee.
- crumble and mix well making the flour is moist.
- now add ¼ cup water and knead dough for 5 minutes.
- add water as required and knead to a smooth and soft dough.
- grease the dough with oil. cover and rest for 15 minutes.
- after the dough has rested for 15 minutes, knead gently.
- dust the dough with maida and roll with the rolling pin.
- roll as thin as possible making sure to dust maida as required.
- now cut the sides forming a large square/rectangle.
- start to roll tightly from one side.
- dust maida on each roll to prevent layers from sticking to each other.
- as you reach the end, brush the corner with water and roll. water helps to stick and prevent from opening up while frying.
- roll the cylinder tight to remove any air gaps if present.
- cut it into 1 inch pieces or size of your choice.
- slightly flatten the cut pieces with your finger without spoiling the layers from ends.
- drop the kaja in medium hot oil.
- fry on low flame till the kaja floats. this takes approx 3 minutes.
- now continue to fry on medium flame till they turn crispy and golden in colour.
- drain off the kajas over kitchen paper to absorb excess oil.
- immediately drop the fried kajas into the warm sugar syrup.
- soak them in the syrup for 5 minutes.
- finally, serve madatha kaja or store in an airtight container for 10-15 days.
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.