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Kakinada Kaja

I always loved Kaja, a famous Andhra sweet that is made on all festival days. This is made at home on all important festivals. Though we make it different way, this deepavali we thought to make this other variety made in Kakinada, a city in Andhra. It came out quite well though we love our way of making kajas. Still this makes a good change.


Recipe: Kakinada Kaja
Prep Time: 1 hour and more
Resting Time for the dough - 1/2 hr
Makes: 100 pieces
Shelf Life: Can stay fresh for 10 days
Recipe Level: Expert/High
Recipe Inspiration/Source - My mother
Recipe/Post by: Srivalli


Ingredients:

1 Kg All Purpose flour/ Maida
200 gms Vanaspathi Dalda
Cooking Soda a pinch
1 & 1/2 kg Sugar
1 tbsp Maida for dusting
3 tsp Gram flour

Procedure:

For the dough:

  1. Shift Soda along with the flour in a wide bowl. Add the dalda, Gram flour and crumble well. Then slowly add water and knead to a pliable dough. It should be of medium softness and not to stiff. Knead till you get that smooth texture on the dough.
  2. Cover the dough a wet muslin cloth and let it rest for 1/2 hour. Then knead again and divide to 6 equal size balls.

For the Sugar Syrup

  1. Meanwhile, have the sugar melting over a pan.
  2. Remove scrum if any, then bring it to a boil.
  3. Cook till you get a consistency of one thread.
  4. This you can confirm, by touching the syrup with your thumb and index finger, when you move, you will find one thread forming. Switch off the heat and cover with lid.

For Making the Kaja

  1. Roll the ball into string as you would do when making puris. You will get a thick rope. Refer Viji's poori post to know how the roll will look. Using a knife, cut into 1" thick pieces.
  2. Turn to the thick side and press straight into a Oblong shape.
  3. Heat a kadai with oil. Since the dough is mixed with Vanaspathi, it does not absorb much of oil. Once its hot, drop in the rolled out kajas gently and cook in sim. The entire batch has to be fried in sim, so add enough to cover the oil. Turn to the other side to cook evenly.
  4. Once they are done, drain the kajas and drop them into sugar syrup. Gently press in so that , it soaks the sugar. Let it soak for 2 - 5 mins, then remove and spread for it to cool.
  5. Fry all of them the same way and allow to cool before storing them. These normally stays good for about 7 - 10 days.

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Special Notes/Tips:


  • You will end up with extra sugar syrup, which you can make into other sweets. Those will be featured soon.
  • Don't let it rest for more than half hour.
  • Refer the pictures for the shape of the kaja

This is different from the Kaja made from other states of Andhra.


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6 comments

  1. jayasree // 7 December 2009 at 17:51  

    This looks easier..more like an elongated badusha. But will you be getting layers as in other method where you apply the paste and roll ?

  2. Aps // 7 December 2009 at 18:48  

    M sure it tastes like Badusha...... Donno if u have heard about tht.... Luks delicious

  3. Pavani // 7 December 2009 at 22:57  

    Kakinada Kaaja or Bullet as we used to call it is my all time favorite. That burst of sugar when you bite into freshly made ones is being in heaven. Thanks for the recipe, will give it a try. My stomach started growling just reading the recipe. :-)

  4. Srivalli // 8 December 2009 at 13:15  

    jayasree yes this is surely easier than the other. But you won't get those layers as in the other one..but this has that crispy feel to the sweet

    Aps I know badusha..though this sounds like that, this tastes different

    Pavani agree on that..:)..

  5. Archana // 8 December 2009 at 21:41  

    This is the way it is made in Goa also but instead of sugar syrup it is dipped in Jaggery syrup. Sometimes the jaggery is flavored with ginger. Its a must for all "Jatra"/Feasts in Goa, and popular among both Hindus and Christians.

  6. egglesscooking // 9 December 2009 at 20:56  

    I think I left my comment here before. I don't know what happened.

    My grandmother used to prepare this every Diwali and I was wondering what the recipe was. Thanks for posting this one Valli.