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
|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)|
|¼ cup||Water (for Syrup)|
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.
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.