Description
Madatha Khaja is a delicious flaky pastry dipped in sugar syrup, quite similar to our Badusha except its shaped out of a layered dough. It is very famous in Andhra and also called as Sweet Khaja / Kakinada Khaja.
Madatha Kaaja / Khaja / Madata kaja / Kaja roll / Madatha Kaja / Andhra Pradesh / Telugu / Desserts / Sweet Rolls / Sweet Maida Kaja / Madatha Kaja Recipe / Sweet Kaja Rolls
| Ingredients | |
|---|---|
| 1 cup | Maida |
| 1 pinch | Baking soda |
| 2 tbsp | Ghee (room temperature) |
| 1 tbsp | Rice flour |
| 3 tsp | Ghee (for mixing) |
| 2 tbsp | Almonds (slivered) |
| ½ cup | Water (or little less) |
| 1½ cup | Sugar |
| ¼ cup | Water (for Syrup) |
| 3 cup | Oil |
Instructions
Sieve maida and baking soda, add ghee and mix thoroughly. Now slowly add water and knead to form a soft dough. The final dough should be soft and partly waxy similar to our chapati dough consistency. Knead atleast for 10 to 15 minutes to bring it soft stage. Let this sit covered for 15 minutes to set. Mix rice flour and ghee to make a paste and keep aside.
Divide the dough into 2 even rolls. Roll out one dough ball like a big chapati.
Apply rice flour paste over the chapati and spread evenly.
Roll it like a mat and seal the edges firmly. You can either cut at this stage or roll it little flat to give a rectangular appearance. I’ve just pressed with my hands to flatten.
Cut them slightly in an angle to give a diamond shape. Follow the same procedure for the other chapati and cut into small pieces and keep aside.
Heat up the oil on one side of the stove and also make the sugar syrup simultaneously. Melt the sugar in water and boil until it reaches one thread consistency and switch off. Check method for thread consistency here. When the oil temperature is ready (medium high), start frying the kajas in batches until golden brown. While dropping the kajas in oil the temperature should be hot, then reduce the flame to medium and fry until light golden. Too much heat will burn the outer covering the inner folds will be left uncooked with the raw dough. So check the temperature from time to time and also for every batch.
Remove and immediately drop them into prepared sugar syrup. Let them soak for 30 minutes and then remove from the syrup and store in a box. Decorate with slivered almonds and serve.
Notes
Yield : Makes 12 medium size kajas approx.
Actually traditional madatha kajas are very big with many foldings, the chapatis are rolled very big, almost double the size of mine. But my rolling board is very small and I sticked to smaller size.
26 Comments
[…] absolutely delicious with so many flaky layers soaked in sugar syrup. Recipe Source: Spiceindiaonline Makes 20 small Kajas Ingredients: Flour/ Maida-1 cup Baking Soda-a pinch Ghee-2 tbs Rice Flour-1 […]
Thank You Ms.Mullai, I am from andhra and everyone are crazy about madatha kaja and gottam kaha/Kakinada kaja in my place. Thank you for sharing this recipe.
thank u so much
Hi Mullai, Am a big fan of your recipies..Kajas turned out very delicious.My husband loved it a lot..But i found difficulties while frying them..the layers got separated and started to puff up little bit..What should be done to avoid this..
Nazrin.
This looks good and mouth watering. 🙂
Do anyone know the recipe of Kakinada kaza
looking so tempting mullai will try for my wedding day
Avanthika
Hi mullai i tried kaja taste came out superb but while frying kajas in oil it got seperated. What should i do to avoid comming the kaja out.
i’ll take ur advise mullai
hey mullai,
i tried ur recipe,came out really very well.what do i do with the remaining sugar syrup.should i use that syrup next time while trying out new recipe containing sugar syrup.
Matilda, usually you will have little sugar syrup left which can be either discarded or can be poured over the kajas. Most of the time it will be discarded as too much syrup will form a thick coating on the kajas when it crystalises.
Hai Mullai
I tried this kaja.Tastes really yummy.
But most of my kajas are not cooked inside.Please give some tips to coook them whole.
Sailaja
Sailaja, kneading and setting aside the dough for sometime actually gives time for the baking soda to work. The other things is rolling out thin and frying at the right temperature. If the oil is too hot, the outer gets cooked fast and inside part remains doughy. better luck next time, thanks.
Hey Mullai,
Can i use All Purpose flour instead of Maida?
Nila, ofcourse all-purpose will work but I personally prefer maida. Check forum or use search to read more on the difference.
your madatha kaja looks lip smacking and tempting.
good keep it up. .
Hi ,
I tried this.Very tasty and good.Tks mullai.
oh god which cooking land have u come from? cooking goddess for all of us……
i have turned into a good chef from a so so one thanks to your recipes….
lovely man.. just wanna pull out one from da pic and gobble it up!!
rea llywow
u can put a coat of ghee on top and sprinkle some suger
it will loke and taste superb
Wow looks too attractive n yummy…
mullai intha kaja recipe thenditu irunthen.cleara kedaikala.Thanks for sharing. color of kaja superba vanthu iruku!!!!!!!!!!!
hi
they appear very yummy and tasty.will try them soon and let you know.
Love,
Prachi
semmaiya irruku mullai….pesave mudiyala…sikkarame senjitu will post the picture….
Divya Mubarak
Very well explained mullai
It looks awesome and will definitely be of good taste i hope. i’ve never heard of this Mullai, nice explanation.
Mullai,
Nice looking sweet,attractive pictures and detailed explanation; This name is new to me, I am sure the taste will be delicious. Thanks for sharing.
Cool !!! Loooooooks verrrrrry yuuuuuuummy ma’am. Pictures are perfect.
Your Madatha kaja looks like Krishna Sweets item. Thanks for posting
Have a great day