Apr 3, 2013

Tapeswaram Kaja

Tapeswaram Kaja is one of the most famous and traditional sweet from Andhra Pradesh. Tapeswaram kaja or Madata kaja both are same. Tapeswaram is a small town in East Godavari distrist in Andhra pradesh. Where the Kaja was born and became very popular all over Andhra Pradesh. This sweet is specially made for marriages and all other occasions in Telugu family's.
Kaja 1 INGREDIENTS:-
For dough-----
Maida   ---- 1 cup
Baking powder  --  1/2 tea sp
A pinch of salt
Ghee  ---  1/4 cup
Oil for deep frying
For paste --
Ghee   --- 5 tea sp
Rice flour  --- 1/4 cup
Sugar powder  --- 1 tab sp
For sugar syrup:--
Sugar  -- 2 cups
Water  --- 1 and 1/2 cup.
METHOD:--
Mix ghee and rice flour for paste and set a side.
                                                         

For dough--
Mix maida and ghee in a bowl and rub between your palms this should look like bread crums then add water and make a soft dough and leave it for 10-30mins.
Make a syrup with sugar and water, remove from heat just before it geting single string consistency. Other wise when you drop hot kajas in to the syrup the temparature  will increese and your kajas will coat with a white sugar layer after few hours.
                                                        
Make small balls from the dough and make very thin chapati (this chapatis should be realy thin so make them as thin as possible) and keep a side.
Make three or four chapatis like this.
Take one chapati and spread rice flour and ghee paste on it and keep 2nd chapati on top of it apply paste on the second chapati and place third chapati on top of it and aply ghee and rice flour paste on the third chapati also . That means you have to make layers with chapatis spreading rice flour and ghee  paste in between the chapatis.
And fold it like a mat and rool it and cut into 1 inch pieces and lightly roll to make them little flat (don't press the hard other wise the inner layers will stick together and they don't open when we fry in the hot oil.).
                                                       
 
 
Now heat oil in a deep frying pan, first heat oil in a high flame then reduce the heat to low and drop kajas one by one slowly in to the hot oil.Fry kajas till golden in a low heat.
                                                           
When they turn in to nice golden color remove from oil drop kajas immedieatly in to sugar syrup let them sit in the syrup for five minutes then remove from sugar syrup.
Store Tapeswaram Kajas in a airtight cantainer. This kajas will stay for ten days but when fresh they taste wonderful.
This is my Third recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here


26 comments:

Foodiliciousnan said...

This looks tummy Padma. Reminds me of the kaja Valli brought to Ahmedabad. Makes me nostalgic!

Priya Suresh said...

Wat an authentic kajas, love these addictive kajas very much,prefectly done.

vaishali sabnani said...

I can tell how delicious they are, and what an assumption shape...reminds me of the ones Valli had got for us..and I really got hooked on on these...fantastic!

Corporate to Kitchen said...

It looks so flaky & yumm! These are very similar to diamond cuts that we make at home. Your pics made me crave for some now:(

Pavani N said...

Wow. Kajas have come out Perfect. Good one Padma.

Sheetal said...

Very nicely done. I love kaajas

Apu said...

This is made in Bengal too, I made it last Diwali!

Suchi Sm said...

it's perfect from ur hand.. loved the clicks....

Rajani S said...

Just like valli's Kajas, right? Nice and so yummy,

Srivalli said...

I am not able to say if the measurement what my mom uses is different from this..is it different in taste Padma, from what I got ??..your kajas look stunning..whatever name, I want it now..you should parcel some home ok..

Shweta said...

This looks so yum and tasty. Come and participate in my event and 3 giveaways.
http://merrytummy.blogspot.co.uk/2013/03/one-year-recap-event-and-3-giveways.html

The Pumpkin Farm said...

i come from a place in maharashtra where this is a speciality - miraj, this looks so good

Nalini's Kitchen said...

delicious looking kajas..perfectly made...its in the to do list..bookmarked dear...

Harini-Jaya Rupanagudi said...

perfect looking kajas!! Kakinada kaja antaru kada, avi vere na, Padma??

Gayathri Kumar said...

They look absolutely delicious Padma. Love to have one now...

Sandhya Ramakrishnan said...

These looks so appetizing. This looks a little bit like the Badusha's that we make. The shape is so catchy...I am bookmarking this recipe.

Nivedhanams Sowmya said...

Looks so similar to badusha... so picture perfect and so appealing.. i am bookmarking this... However I am unable to understand the roll and fold.. it will be great if you could elaborate that.. thanks
Sowmya
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Pallavi Purani said...

Wow... Such awesome layers. They looks like quilling art. beautiful

Archana Potdar said...

Looks so delicious. Reminds me of Ahmadabad.

Suma Gandlur said...

They look awesome.
This is how the regular kaajas are done, right? Is there any speciality because since it is named tapeswaram?
Do you know the version where kaajas are dunked in syrup twice?

Manju said...

Kaja looks perfect padma bookmarking.

Savitha Ganesan said...

Kajas look so nice.

Preeti Garg said...

I never tried this recipe.. look fab.. bookmarked

Padmajha PJ said...

The layers have come out so well.Looks perfect Padma and I am sure these are quite addictive!

Nisha Sundar said...

Wow... They look super cute. Perfect.

veena krishnakumar said...

I have never made them beore. Looks cute...shall do it:-)