Kaja/Madatha Kaja

For the final day of Blogging Marathon #61 under the theme Indian Mithai is Madatha kaja.This sweet is popular In Andhra Pradesh.This  sweet is quiet similar to badusha,popular in Tamilnadu.
After a rich creamy dessert for second day of the theme,I wanted to make it simple.

This sweet has been in my to do list since long.I have seen,my friend making this sweet couple of times.But never tried on my own.For the first I tried and taste was good,but not happy with the layers.I felt the layers have come out slightly thicker.So keep an eye to roll the dough to very thin sheet to get a nice crispy kajas.Try this simple and easy to make sweet and enjoy.....

                                            Madatha Kaja/Kaja

   Basic Information

   Preparation time ~ 10 minutes
   Resting time ~ 10 minutes
   Cooking time ~ 30 minutes
   Makes ~ 18-20 small size kajas


All purpose flour/maida
 1 cup
3 tbs
Baking soda
a pinch
1/4 tsp
3/4 cup
Cardamom powder/ellakai podi
a generous pinch
1/2 cup
for deep frying

  For the paste (to apply)

All purpose flour/maida
 1 tbs
2 tbs
  • In a bowl take the all purpose flour,salt,baking soda and ghee.Mix it well,now it looks crumbly.To this slowly sprinkle a tbs of water and knead it to a stiff dough.Let it rest for 10 minutes.

  • Meanwhile in a pan add the sugar along with water and allow it to boil.Slowly reduce the flame and cook it till reaches a single string consistency.Add the cardamom powder and put off the flame.In a small bowl mix the all purpose flour and ghee to paste and set it aside. Now take the dough and roll it to a thin circle.Apply the paste evenly on the rolled thin circle.

  • Roll it from one side to form a tight log.Cut the edges and slice the log to 1/2-3/4 inch thickness pieces.

  • Gently press the sliced pieces ,so that it won't separate while frying.Heat the oil in a pan in a medium flame and drop 4-5 kajas at a time and fry it until golden brown.Remove it from the oil.

  • After a minutes drop the kajas in the prepared sugar syrup.Let it soak for a minute then remove it and let it dry.

  • After it dried completely store it in an airtight container.

    • Roll the dough as thin as possible to get crispy kajas
    • Apply the ghee-all purpose flour paste evenly.
    • After slicing the kajas,press it gently otherwise the layers may get smashed.
    • If you are making in large quantities ,then make smaller sized disc and stack 2-3 disc.Apply the paste in each layer.


    Check out the blogging marathon page for the other bloggers participating in BM#61.


    Kaja looks super prefect Nalini, feel like munching some.

    Your madatha kaja came out perfect Nalini. Lovely clicks.

    They are looking delicious and lovely clicks.

    So nicely done Nalini..I love this kaja..

    Kajas look so lovely. As usual awesome pictures..

    Kaja looks so tempting and I love your clicks.

    wow wow wow - while the recipe is awesome and beautiful I am commenting more on the photos - u r awesome how you mixed both b&w and color in same photo

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