Description
A renowned sweet from Andhra Pradesh and Odisha, rolling wheat dough thin, folding into many layers, deep-frying, and soaking in sugar syrup.
Restaurants serving Kaja
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Mix wheat flour (Maida) with a little Ghee and water into a firm dough.
- Roll dough into ultra-thin rectangles, brush surface with Ghee and cornstarch, roll tightly from the edge into a cylinder.
- Cut roll 1cm wide, flatten lightly with a pin. Fry slowly in low-temp oil until layers open beautifully, dip in cardamom sugar syrup while hot to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom
Substitutes at Japanese supermarkets
Frozen pie sheet (as an easy sub to reproduce the crispy layers)
Pairing
Unsweetened tea、Black coffee
Trivia
[Hardcore] Famous as a traditional sweet offered to gods at Puri's Jagannath Temple (Odisha). Also essential for weddings in Andhra as 'Tapeshwaram Kaja', an artistic reward sweet with crispy layers.
Eating tips & etiquette
[Unique Eating] Hold gently with fingers to avoid spilling the syrup soaked between the countless layers that crumble like pie!
Allergen
Wheat, Dairy (from Ghee)