Kaaja/Madatha Kaaja is one of the popular south Indian sweet. Did you ever taste the kaaja sweet immediately after it is made? Fresh kajaa tastes better as it is juicy from inside and a little bit crisp on outside.

The ingredients of Kajaa sweet are same but it varies in size, shape and recipe in different places. Madatha kaaja, Taapeswaram Kaaja, Kakinada kaaja, Kotai kaaja are famous Andhra Kajas.

Ingredients:

• Maida/Plain flour – 2 cups
• Baking powder – 1 tbsp
• Ghee – 2tbsp
• Oil – needed for deep fry
• Sugar – 2 cups
• Some plain flour for dusting
• Water – 1 cup

How to make kaaja sweet:

• Mix plain flour and baking powder in a bowl.
• Add ghee, and mix well then add sufficient water to make a stiff, smooth, puffy dough ball (similar to preparing chapati dough).
• Knead the dough hard and leave it for five to six hours.
• Stack the chapatis by placing one chapathi on another. Sprinkle plain flour in between to avoid stickiness. Roll the stacked chapathies slowly.

• Cut the roll into pieces. Then press the each piece with the roller up and down for a couple of times to get a flat shape.

• Deep fry these pieces in ghee or oil until they turn into golden brown colour.

• Drop the crispy kaaja’s in sugar syrup.
• Leave them until they absorb the syrup.
• Transfer them into a different container for storage.

• Taste the freshly prepared juicy crunchy kaaja. Hope you will enjoy the sweet.

How to make sugar syrup:

Take the sugar and water in a vessel and boil for 15 min with high flame till it converts into sticky viscous liquid. Make sure that should be hot when dumping kaaja.

I tried to do kaaja with wheat flour as well (being health conscious), and they are very crunchy and delicious to taste 🙂

Please leave your feedback if you have any improvements to this recipe.