Tapeswaram Kaja , Madatha Kaja

Tapeswaram Kaja , Madatha Kaja

A special coastal andhra sweet originated from and named after the village Tapeswaram in east godavari district known for its delicacy and taste. Fried layered rolls made with all purpose flour and dipped in sugar syrup.

August 1st, 2010 Mammu Desserts, Indian Sweets

Cooking Time: 1 Hour

Servings: Makes 18-20 kajas

Ingredients

1. All purpose flour/Maida – 3 cups (standard rice cooker cups)
2. Baking Powder – 1 teaspoon (or use a pinch of baking soda)
3. oil – 6 tablespoons, to make dough
4. Oil – To deep fry

For sugar syrup:

1. Sugar – 1 1/2 cup
2. water- 3/4 cup
3. Lemon Juice – 1/2 teaspoon

Cooking Procedure

1. Prepare the sugar syrup: Dissolve the sugar, lemon juice in water, and boil it under medium heat for about 15-20 minutes to make a light syrup. Keep stirring and checking in between. Make sure the syrup is not too thick, or else it will form crystals. It should be little thicker than gulab jamun consistency. (took me 20 minutes under medium heat). Keep it aside.

2. Add the all purpose flour, baking powder to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes.

3. Spread some flour on a flat surface and make the dough to a square shape chapati/roti until its very thin. Sprinkle some more dough on top, cut uneven edges and roll it over firmly like a tube. Wet the edges of the roll to stick together.

4. Cut the roll horizontally, into 1 inch pieces. Now take each piece, give it a mild press with the roti stick one more time. Heat the oil, and deep fry under medium heat. Do not fry under high heat, or else kajas will won’t cook inside the layers. Dip them instantly in the sugar syrup, soak for about 30 minutess and drain.