Tapeswaram kaja or madatha kaja is a traditional Andhra sweet which is crispy from outside and juicy inside.Kaja always reminds me of my childhood days when I used to wait for my uncle to bring Kaja from Kakinada. Kaja is made with all purpose flour or maida kneaded with butter or ghee, fried and dipped in sugar syrup. Here I am sharing the easy kaja recipe, please try and share your joy with your family:)
Tapeswaram Kaja | Madatha Kaja
- 1 cup Maida or All purpose flour
- 1/4 cup Butter
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 1 1/2 cup Water
- 2 Cardamom
- Oil to deep fry
- Take a cup of all purpose flour or maida, baking soda in a bowl and mix well.
- Heat butter and pour on to the flour.
- Mix well with out adding water so that butter and flour mixes well.
- If required add little water and knead the dough. Cover the dough with wet cloth and keep aside for 30mins.
- Take a portion of a dough and roll it with a rolling pin like chapati. Slightly sprinkle the flour and make chapati as thin as possible.
- From one end start folding it, sprinkle flour on the dough and roll it tightly so that when we fry the kaja we get nice layers.
- At the end wet the dough and roll it completely. Roll the chapati by pressing gently to tighten the roll.
- Cut into small pieces.
- Now take each pice and press vertically with an index finger or with rolling pin.
- Meanwhile take a take 2 cups of water in a vessel, add sugar and boil for 5 mins.
- Add cardamom powder and keep stirring. When the sugar syrup becoming thick and forms a string. Sugar syrup is ready now switch off the flame.
- Heat oil in a frying pan or kadai.
- When the oil is heat, drop the kaja one by one.
- Fry the kaja's slowly on a low flame till kaja's turn crisp and golden on all sides by tossing now and then.
- Drop the fried kaja's into the sugar syrup and keep them for 5mins and take out from the sugar syrup.
- Tapeswaram or madatha Kaja is ready with nice crisp and golden color. Serve hot or cold.