Tirupathi = Laddu, Tirunalveli = Halwa, Hyderabad = Biryani .. Tapeshwaram / kakinada = ?? any guesses? anyone
There !! you guessed it right.. yes yes it is Kaja.. the golden brown oblong sweet with loads of sugar syrup.
Your teeth first encounter the crispy layer, then the slightly soft interior, then there is a flood of the cardamom scented sugar syrup into your mouth.
Heaven!! no no Tapeshwaram!!
2 cups all purpose flour
1/2 cup ghee
water 1/4 cup*
pinch of salt
* This is just an eyball quantity of water, increase / reduce if necessary.
1 cup sugar
1 cup water
1/4 tsp cardamom powder
1/4 tsp lemon juice
Oil for deep frying
place all purpose flour / maida in a bowl, add the salt and mix well.
warm the ghee and add it to the flour and mix well to combine.
Slowly add little water at a time to make a soft dough , like chapatti dough.
Cover and let it rest for 15-20 minutes.
Meanwhile combine the sugar, water and lemon juice in a bowl. Place it on low heat and let boil for about 20 minute. We want a light syrup.. if you boil it for longer time, it might get the string consistency and might crystallize later on.
Heat the oil in a pan.
Divide the dough into 4 equal parts. sprinkle some flour onto the work surface and roll each ball till they are very thin.
spread some ghee and sprinkle some rice flour over each disc and stack them up.
Now, tightly roll them to form a cylinder and cut them horizontally into 1 inch pieces. Slightly flatten these pieces like shown above.
now fry these on hot oil on medium heat. Medium heat will help the khaja to cook evenly.
Once the khajas are golden brow, remove them from heat, soak them in the sugar syrup for about 10 minutes. remove and arrange in a wide plate.
once all the khajas are fried, soaked in syrup and removed to a plate, you can drizzle the left over sugar syrup over the khajas.