Khaja Sweet Recipe: A traditional layered andhra cuisine sweet made with maida or plain flour The texture is similar to badusha, but it is shaped like a tapeworm and dipped in sugar syrup before serving. It is typically prepared during the festival season and shared with friends and family.
South Indian cuisine is well-known for its breakfast recipes, as well as its dessert or sweet recipes. Khaja recipe or khaja sweet is one such andhra cuisine delicacy that is mostly prepared during festivals. Because of its flavour and texture, it is also known as andhra chirotti.
As previously stated, khaja is also known as mini layered chirotti, but khaja sweet (chirote / pakatle chirote) is much simpler than traditional chirotti. I haven’t tried the chirotti yet, but my next mission is to figure out how to make it. Anyway, back to the khaja sweet, the recipe is fairly simple, though you may need to be extra cautious when deep frying. because the sweet is layered and must be cooked uniformly while deep frying As a result, it is best deep fried in a low to medium heat oil, allowing the heat to reach all layers. Also, once fully deep fried, it must be immediately dipped in sugar syrup to absorb the sweetness effectively.
In addition, some simple tips and variations for making the khaja recipe or khaja sweet. First and foremost, the kneading of the dough is critical, and I would strongly advise adding ghee to plain flour before kneading. This would contribute to the kaja sweet having a crisp and flaky texture. Second, the sugar syrup should be one string consistency and warm enough to dip the sweet in. Ideally, the sugar syrup and frying should be done at the same time. Finally, deep fry the kaja sweet in batches, being careful not to overcrowd the frying pan. Also, when deep frying, be patient and keep the flame low to medium.
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Khaja Recipe Card:
For the dough:
- 1 cup maida / plain flour
- 2 tbsp ghee / clarified butter
- 1/4 cup water
- oil for deep frying
To make sugar syrup:
- 1½ cup sugar
- 1/4 cup water
- 1/4 tsp cardamom powder / elachi powder
- 1 tsp lemon juice
Recipe for kaja with step-by-step instructions:
Recipe for sugar syrup:
- First, make a sugar syrup with 1½ cup sugar and 1/4 cup water.
- Stir thoroughly to completely dissolve the sugar.
- Boil the sugar syrup until it reaches a string consistency.
- Add 1/4 teaspoon cardamom powder and 1 teaspoon lemon juice. The addition of lemon juice prevents crystallisation of sugar syrup.
- Combine thoroughly. Cover and set aside the sugar syrup
Recipe for kaja preparation:
- First, combine 1 cup maida and 2 tbsp ghee in a large mixing bowl.
- Crumble and thoroughly combine, making sure the flour is moist.
- Now stir in 1/4 cup water and knead the dough for 5 minutes.
- Knead the dough until it is smooth and soft, adding water as needed.
- Using oil, grease the dough. Rest for 15 minutes under cover.
- Knead the dough gently after it has rested for 15 minutes.
- Roll the dough with a rolling pin after dusting it with maida.
- Roll as thinly as possible, dusting with maida as needed.
- Cut the sides to form a large square/rectangle.
- Begin rolling tightly from one side.
- To keep the layers from sticking together, dust maida on each roll.
- Brush the corner with water and roll as you near the end. Water aids in sticking and prevents the pan from opening up while frying.
- Roll the cylinder tightly to remove any air gaps that may exist.
- Cut it into 1 inch pieces or whatever size you prefer.
- Flatten the cut pieces slightly with your finger without destroying the layers at the ends.
- Place the kaja in medium-high heat oil.
- Fry over low heat until the kaja floats. This process takes about 3 minutes.
- Continue to fry on medium heat until they become crispy and golden in colour.
- To absorb excess oil, drain the kajas over kitchen paper.
- Drop the fried kajas into the warm sugar syrup right away.
- For 5 minutes, soak them in the syrup.
- Finally, serve or store madatha kaja in an airtight container for 10-15 days.
- First, make as many rolls as possible to get as many layers as possible.
- Fry on a low to medium heat to get crunchy and flaky layers.
- Furthermore, do not be concerned about the amount of sugar consumed, as the entire sugar syrup is not consumed. For juicy layers, kaja must be completely immersed in sugar syrup.
- Finally, when prepared flaky and with many layers, madatha kaja tastes fantastic.
Which city is well-known for Khaja?
The batter is made with wheat flour, mawa, and oil. The pastry is then deep-fried until crisp before being soaked in a sugar syrup known as Paga, with the syrup absorbing into the pastry. Khaja is served dry on the outside and soaked in sugar syrup on the inside in Kakinada, an Andhra Pradesh coastal town.
How many calories are in a Khaja?
Nutrition Value of Madata Khaja
|Servings: 12||Amount per serving||%Daily Values|