Madatha Kaja

Kaja is sweet made from refined maida flour, sugar,ghee and baking soda . It is made and eaten all throughout India though it is known by different names. Kaja of Kakinada, a coastal town of Andhra Pradesh, is very famous and well known for its delicious texture and tremendous taste.The specialty of Kaja is that it is dry and smooth from the outside and full of sugar syrup, and spices on the inside and is very juicy. It melts as soon as we puts it in our mouth.Usually and traditionally these incredible sweet is prepared by  using a rice flour-ghee paste by stacking chappathis rolled with the dough and cut as small pieces, but i went for easy preparation, i rolled a large chappathi and rolled them with riceflour-ghee paste just to make small kajas, thats why mine looks as mini kajas and we could stop munching them.

2cups Maida
2tbsp Ghee
1/4tsp Baking soda
3cups Sugar
Water
Oil for deepfrying
2tbsp Rice flour
2tsp Melted ghee
Few silvered almonds
Cardamom powder

Take the maida,ghee,baking soda in a bowl, slowly add water and knead as a soft dough,keep aside for 10minutes closed with a damp cloth..meanwhile make the sugar syrup by taking sugar and enough water in a large vessel, bring to boil and stir until the sugar syrup turns as one string consistency..Make a paste with rice flour and ghee,keep aside..

Now roll the dough as a like a single large thin chappathi..spread the riceflour paste generously over the rolled chappathi and roll them..cut and remove the edges..cut the roll as small 1 inch pieces..finish the dough the same way until they get finished..

Heat oil for deepfrying, drop gently the pieces and fry until they turn golden brown, drop immediately to the sugar syrup,wait for few minutes and remove the fried kajas from the syrup, springle some cardamom powder over the fried kajas and drop again in sugar syrup for the second time,leave them again for few minutes..Remove them from sugar syrup and arrange in a wax paper until they get cool completely..

Serve with silvered almonds..