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Kakinada kaja
కాకినాడ కాజా: long fried layered pastries soaked in syrup so they stay juicy inside
IndianKakinada kaja is the famous sweet of Kakinada in Andhra's East Godavari, a long, golden pastry made of layered dough that is fried and soaked in syrup until the hollow centre fills with sweetness and bursts when bitten. Telugu families buy it for weddings, Sankranti and housewarmings. The common mistake is syrup that is too thick: Kakinada kaja is soaked in a thin, just-sticky syrup so it seeps inside, while the outside stays crisp. Fry slowly so the layers open. Chef's tip: roll the dough sheet tightly into a log after spreading the ghee paste, and seal the ends, so each piece puffs into distinct layers.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the dough
- 9 oz plain flour (maida)
- 1 oz gheemelted
- 1 pinch baking soda
- ½ cup wateras needed
For the layering paste
- 2 tbsp rice flour
- 2 tbsp gheesoftened
For the syrup
- 14 oz sugar
- 1 cup water
- ½ tsp ground cardamom
- 1 tsp lemon juice
To fry
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Method
0/8 doneStep 1: Mix 9 oz plain flour (maida), 1 oz ghee and 1 pinch baking soda, add ½ cup water and knead to a soft, smooth dough. Rest covered for 20 minutes.
25 minStep 2: Beat 2 tbsp rice flour and 2 tbsp ghee to a light paste.
2 minStep 3: Roll the dough into a thin rectangle about 30 × 40 cm. Spread the paste all over, roll up tightly from the long side into a log and press the ends shut.
10 minStep 4: Cut into 5 cm lengths and flatten each slightly into a long oval with the rolling pin, keeping the layers visible at the sides.
10 minStep 5: Boil 14 oz sugar and 1 cup water for 4 minutes until just sticky, before it reaches one-string. Add ½ tsp ground cardamom and 1 tsp lemon juice and keep warm.
6 minStep 6: Heat 3 cups neutral oil or ghee for deep-frying in a kadhai or deep pan, filling it no more than a third of the way, to 300°F; a pinch of dough or batter dropped in should rise slowly with steady small bubbles. Never leave the hot fat unattended.
6 minStep 7: Fry 4–5 at a time over low-medium heat for 8–10 minutes, turning, until the layers open and the kaja are golden and crisp.
30 minStep 8: Drop the hot kaja into the warm syrup for 3–4 minutes so the syrup soaks inside, then lift onto a rack. Eat within 3 days.
15 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 3 g
- Carbs
- 52 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kakinada kaja take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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