Kakinada Madatha Kaja

Variant of sweet preparation kaja from Kakinada in Telangana


  • 1 cup All Purpose Flour / Maida
  • 1/4 teaspoon Baking Soda
  • 3 tablespoons Ghee
  • 2 tablespoons Rice Flour
  • Oil for deep frying
  • 1 1/2 cups Sugar
  • 1/4 teaspoon Cardamom powder


  1. Knead stiff dough by mixing flour, ghee, baking soda and water. Cover and allow to rest for 15 minutes.
  2. Divide dough in 15 equal portions. Roll each piece in thin roti/puri like circle. Grease with ghee and sprinkle rice flour. Keep three such rolled circles one over other.
  3. Apply water at edges and do carpet roll of these three layered circle. Slice this carpet roll into 8-10 pieces. Flatten each piece.
  4. Make similar pieces from remaining dough.
  5. Now heat sugar with 3/4 cup of water and allow to boil. Simmer till sugar syrup has single thread consistency. Sprinkle cardamom and keep aside
  6. Heat oil. Deep fry flattend pieces into medium heat. Remove when uniformly browned.
  7. Drain and dunk in the warm sugar syrup. Allow them to be soaked in syrup for 10-15 minutes and them remove to air dry them.
  8. Store kajas in air tight container.

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