Kakinada, Andhra Pradesh

Kakinada kaja

Name: Kakinada kaja
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: Andhra
Ingredients: 2 cups maida (all-purpose flour, plain flour); 2 tbsp in dough 2 tbsp for satha ghee; 2 tbsp for satha rice flour; a pinch baking soda (bicarb soda, bicarbonate of soda); 100 ml for dough 150 ml for syrup water; Cooking oil (vegetable oil), for frying, about this much is absorbed; 1 1/2 cups sugar; 1 tsp lemon juice; 1/2 tsp cardamom

Layered fried rolls that burst with syrup when you bite. Kakinada's juicy gottam kaja.

90 minTime

3 gProtein each

mildSpice

Gottam kaja1 chapter · 1 min read

Make it your way

Grandma's wayLayered rolls fried and soaked to burst with syrup.

The original

322kcalsame

3 gproteinsame

1 gfibresame

90minutessame

Classic Kakinada kaja.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ghee2 tbsp in dough, 2 tbsp for satha

Rice flour2 tbsp, for satha

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Water100 ml for dough, 150 ml for syrup

Cooking oil (vegetable oil)for frying, about this much is absorbed

Sugar1½ cups

Lemon juice1 tsp

Cardamom½ tsp

Method

5 steps

1Knead maida, soda and 2 tbsp ghee with water into a soft dough. Rest 30 minutes.
2Roll a large thin sheet, spread rice flour and ghee satha, roll up tightly and cut 5 cm pieces. Press each lightly into a cylinder.
3Make a one string syrup with sugar, water, lemon and cardamom. Keep warm.
4Fry on low heat until golden and crisp.
5Drop hot kaja into warm syrup for 5 minutes, then drain.

Serve it like this

Serve two kaja on a small plate, warned and with a napkin: they burst.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kakinada, Andhra Pradesh

Kakinada kaja

Layered fried rolls that burst with syrup when you bite. Kakinada's juicy gottam kaja.

90 minTime

3 gProtein each

mildSpice

Gottam kaja1 chapter · 1 min read

Make it your way

Grandma's wayLayered rolls fried and soaked to burst with syrup.

The original

322kcalsame

3 gproteinsame

1 gfibresame

90minutessame

Classic Kakinada kaja.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ghee2 tbsp in dough, 2 tbsp for satha

Rice flour2 tbsp, for satha

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Water100 ml for dough, 150 ml for syrup

Cooking oil (vegetable oil)for frying, about this much is absorbed

Sugar1½ cups

Lemon juice1 tsp

Cardamom½ tsp

Method

5 steps

1Knead maida, soda and 2 tbsp ghee with water into a soft dough. Rest 30 minutes.
2Roll a large thin sheet, spread rice flour and ghee satha, roll up tightly and cut 5 cm pieces. Press each lightly into a cylinder.
3Make a one string syrup with sugar, water, lemon and cardamom. Keep warm.
4Fry on low heat until golden and crisp.
5Drop hot kaja into warm syrup for 5 minutes, then drain.

Serve it like this

Serve two kaja on a small plate, warned and with a napkin: they burst.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kakinada kaja

Make it your way

Ingredients

Method

Kakinada kaja

Make it your way

Ingredients

Method

Make it a meal