Tuesday, 14 August 2012

Kaja - Andhra Special | ಕಾಜ - ಆಂಧ್ರ ಸ್ಪೆಷಲ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion!
There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to 'Saate' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks! 


Preparation time: 1 - 1 1/2 hour
Time required for the dough to set: 1 hour
Yield: approx. 45 pieces

Ingredients:
All purpose flour / Maida - 400 gm (plus little more for dusting)
Ghee - 3 to 4 tbsp
Pinch of salt
Water to prepare the dough - 150 ml approx.
Sugar - 400 gm
Cardamom powder - 1/4 tsp
Oil for deep frying


Method:
Mix all purpose flour and ghee in a mixing bowl. To this, add pinch of salt and sufficient water to prepare the dough.
Prepare a non sticky dough ball from the mixture. Dough should be slightly harder than regular roti / chapathi dough. Let it rest for at-least 1 hour before preparing Kaja.
In the meanwhile, mix sugar with little water and bring to boil. Once it reaches one string consistency, switch off the flame. Add the cardamom powder and close it with a lid.
Now, make a big ball from the dough and roll it into a big rectangle on a clean surface using a rolling pin. You can use generous amount for dry flour for dusting.
Roll it as thin as roti / chapathi and cut the edges.
Roll the chapathi tightly like a stick (as shown in the pick) and cut it into pieces of 1 1/2 cm each. 
Flatten the cut pieces slightly using the rolling pin.
Bring the oil to medium heat on a heavy bottom pan. Deep fry the flattened pieces on low flame in batches. For me, it took around 15 minutes to deep fry each batch of Kaja.
Transfer the deep fried Kaja onto a tissue paper to absorb excess oil. Then, soak them in sugar syrup for 5 minutes.
Allow them to get dried after taking out from sugar syrup for 5 - 10 minutes.
Delicious Kaja is ready to serve now! Store them in an airtight container and can use up to a week.


29 comments:

  1. looks so yummy...love the clicks...

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  2. lovely clicks. My favourite kaja. Irresistible one.

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  3. crispy and yummy kaja....looks delicious...

    http://eezy-kitchen.blogspot.com/

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  4. wow...they look too delicious n tempting...lovely clicks!!

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  5. I am craving for kaja for such a long time ....and this is more tempting now ...looks so perfect n delish

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  6. Looks yum!
    http://www.followfoodiee.com/

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  7. Looks very tempting and delicious...

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  8. A very tempting & a nice authentic recipe..
    Prathima Rao
    Prats Corner

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  9. Delicious looking kaja..Like to have a try

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  10. very tempting and yummy..
    http://www.indiantastyfoodrecipes.com/

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  11. we make similar snack for eid deliciously done looks wonderful

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  12. Yummy looking authentic recipe...Lovely clicks..

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  13. Kaja looks tempting....

    Www.sirisfood.com

    ReplyDelete

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