Time and servings
Time and servings
Ingredients
for dough:
- 1 cup maida / plain flour
- 2 tbsp ghee / clarified butter
- ¼ cup water
- oil for deep frying
for sugar syrup:
- 1½ cup sugar
- ¼ cup water
- ¼ tsp cardamom powder / elachi powder
- 1 tsp lemon juice
Instructions
- firstly, in a large bowl take 1 cup maida and add 2 tbsp ghee.
- crumble and mix well making the flour is moist.
- now add ¼ cup water and knead smooth and soft dough.
- grease the dough with oil. cover and rest for 15 minutes.
- dust the dough with maida and roll with the rolling pin.
- roll as thin as possible making sure to dust maida as required.
- now cut the sides forming a large square/rectangle.
- start to roll tightly from one side.
- dust maida on each roll to prevent layers from sticking to each other.
- roll the cylinder tight to remove any air gaps if present.
- cut it into 1 inch pieces and slightly flatten.
- fry on low-medium flame till they turn crispy and golden in colour.
- immediately drop the fried kajas into the warm sugar syrup.
- soak them in the syrup for 5 minutes.
- finally, serve madatha kaja or store in an airtight container for 10-15 days.
Sugar syrup recipe
1
firstly, prepare sugar syrup by taking 1½ cup sugar and ¼ cup water.
2
stir well, dissolving sugar completely.
3
boil the sugar syrup until 1 string consistency is attained.
4
further, add ¼ tsp cardamom powder and 1 tsp lemon juice. adding lemon juice prevents sugar syrup from crystallizing.
5
mix well. cover and keep sugar syrup aside.
Kaja preparation recipe
1
firstly, in a large bowl take 1 cup maida and add 2 tbsp [ghee.
](/recipes/how-to-make-butter-recipe-ghee-recipe)
](/recipes/how-to-make-butter-recipe-ghee-recipe)2
crumble and mix well making the flour is moist.
3
now add ¼ cup water and knead dough for 5 minutes.
4
add water as required and knead to a smooth and soft dough.
5
grease the dough with oil. cover and rest for 15 minutes.
6
after the dough has rested for 15 minutes, knead gently.
7
dust the dough with maida and roll with the rolling pin.
8
roll as thin as possible making sure to dust maida as required.
9
now cut the sides forming a large square/rectangle.
10
start to roll tightly from one side.
11
dust maida on each roll to prevent layers from sticking to each other.
12
as you reach the end, brush the corner with water and roll. water helps to stick and prevent from opening up while frying.
13
roll the cylinder tight to remove any air gaps if present.
14
cut it into 1 inch pieces or size of your choice.
15
slightly flatten the cut pieces with your finger without spoiling the layers from ends.
16
drop the kaja in medium hot oil.
17
fry on low flame till the kaja floats. this takes approx 3 minutes.
18
now continue to fry on medium flame till they turn crispy and golden in colour.
19
drain off the kajas over kitchen paper to absorb excess oil.
20
immediately drop the fried kajas into the warm sugar syrup.
21
soak them in the syrup for 5 minutes.
22
finally, serve madatha kaja or store in an airtight container for 10-15 days.
Video
Notes
- firstly, make as many rolls as possible to get many layers.
- also, fry on low to medium flame for crunchy and flaky layers.
- additionally, do not worry about the quantity of sugar taken, as the entire sugar syrup is not consumed. kaja need to be dipped completely in sugar syrup for juicy layers.
- finally, madatha kaja recipe tastes great when prepared flaky and with many layers.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/khaja-recipe-khaja-sweet-madatha-kaja/